Chocolate Thumbprint Cookies
Chocolate thumbprint cookies coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.
This cookie recipe you just can’t do without! A seasonal favorite that should be added to your cookie rotation, along with our fig cookies recipe and sesame coconut butter cookies.
Chocolate cookie coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate. These chocolate caramel thumbprint cookies are anything but ordinary! Super soft, nutty, and raspberry sweet.
I love that they are small, very gourmet looking, and can be prepared days in advance.
Ingredients
- all-purpose flour
- unsweetened cocoa powder
- salt
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- milk
- walnuts
- soft caramels
- heavy cream
- raspberry preserves
- semi-sweet chocolate chips
- coconut oil
How to Make Chocolate Caramel Thumbprint Cookies
Make cookie dough:
- In a large bowl, whisk together the flour, cocoa, and salt.
- In a separate bowl, beat together the butter, granulated sugar, and brown sugar. Add egg yolk, vanilla, and milk.
- Add flour mixture on low speed. Form a dough and chill for up to 1 hour.
Shape and bake:
- Shape dough into 1-inch balls. Roll in whisked egg white and then chopped walnuts.
- Place on cookie sheet. Make an indentation with your thumb in the center of the cookie.
- Bake 10-12 at 350F. Transfer to a wire rack to cool.
Add filling and chocolate:
- Microwave the caramels with heavy cream until melted. Stir in raspberry preserves.
- Spoon the filling into the center of each cookie.
- Melt chocolate chips with coconut oil until smooth. Drizzle over the cookies.
Recipe Tips
Here are a few notes and tips to make the best chocolate caramel thumbprint cookies:
- Measure the flour accurately. I like to use the spoon & level method. Spoon the flour into the measuring cup, filling all the way to the top. Then use the back of a knife to level the top off.
- Have all of the cold ingredients at room temperature before using.
- Feel free to switch out the raspberry preserves for other berry preserves such as blackberry or strawberry.
- Store cookies in an airtight container at room temperature for up to 3 days.
More Cookie Recipes
- Ritz Cracker Cookies
- Walnut Crescent Cookies
- Caramel Toffee Cookies
- Hershey’s Peanut Butter Blossoms
Print
Chocolate Caramel Thumbprint Cookies
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 24–27 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Chocolate cookie coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp. kosher salt
- ½ cup unsalted butter, at room temperature
- ⅓ cup granulated or cane sugar
- ⅓ cup brown sugar (light or dark), packed
- 1 large egg, white and yolk separated
- 1 ½ tsp. pure vanilla-extract
- 2 Tbsp. milk
- 1 ¼ cup toasted walnuts, finely chopped
- 10 soft caramels, unwrapped
- 2 Tbsp. heavy whipping cream
- 2 ½ Tbsp. raspberry preserves
- ½ cup semi-sweet chocolate chips
- 1 tsp. coconut oil
Instructions
- In a medium bowl, whisk together the flour, cocoa, and salt; set aside.
- In a large bowl, beat the butter, granulated (or cane) sugar, and brown sugar with a handheld mixer until well combined. Add the egg yolk, vanilla, and milk; beat until smooth. On low speed, mix in the flour mixture until just combined. Shape the dough into a ball and wrap the bowl with plastic wrap, and chill for 45-60 minutes, or until firm enough to handle.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk the egg white in a small bowl until frothy. Place chopped walnuts in a separate bowl.
- Roll the dough into 1-inch balls. Dip each ball in the egg white, then coat with walnuts. Place 1 inch apart on the prepared baking sheet. Press a deep indentation into the center of each ball with your thumb.
- Bake for 10-12 minutes. Remove from the oven and gently press the centers again with the back of a ¼-teaspoon measure. Transfer cookies to a wire rack to cool completely.
- In a microwave-safe bowl, heat the caramels and cream in 30-second intervals, stirring in between, until melted and smooth (about 1½ minutes total). Alternatively, melt over low heat in a small saucepan. Stir in raspberry preserves.
- Spoon the raspberry caramel mixture into the center of each cooled cookie.
- In a microwave-safe bowl, heat the chocolate and coconut oil in 30-second intervals, stirring until smooth (about 1½ minutes total). Alternatively, place the chocolate and coconut oil in a small saucepan over the lowest heat setting. Stir constantly until melted and glossy. Be careful not to overheat.
- Drizzle the melted chocolate over the cookies and let stand until set.
Notes
- To Store: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If stacking, place a sheet of parchment or wax paper between layers to prevent sticking. For longer storage, freeze the cookies (after the chocolate has set) in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Just thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 9.5 g
- Sodium: 73.4 mg
- Fat: 12.5 g
- Carbohydrates: 15.6 g
- Protein: 4.6 g
- Cholesterol: 24.1 mg
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I don’t use a microwave(by choice), how should i adjust for stovetop cooking for steps 8 & 10? Thank you!
Hi Natalia: for #8 you can use a heavy duty sauce pan to melt your caramel with cream on the stove top over low heat, stirring constantly. For #10 you can do the same, use a heavy duty sauce pan to melt your chocolate + coconut oil over low heat, whisking constantly. If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted). Hope that answers your questions and give you some options besides a microwave. Let me know hot it works out for you!
Chocolate, caramel and raspberries! Yum! Cannot pass that! Love the ingredients combination 🙂
Thanks Valya 🙂