Chocolate Caramel Thumbprint Cookies
Chocolate caramel 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
Chocolate Caramel Thumbprint Cookies
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 2 dozen 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
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg, white and yolk separated
- 1 1/2 tsp. pure vanilla-extract
- 2 Tbsp. milk
- 1 1/4 cup walnuts, finely chopped
- 10 soft caramels, unwrapped
- 2 Tbsp. heavy whipping cream
- 2 1/2 Tbsp. raspberry preserves
- 1/2 cup semi-sweet chocolate chips
- 1 tsp. coconut oil
Instructions
- In a medium bowl, combine the flour, cocoa, and salt; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with a handheld mixer, until combined. Beat in egg yolk (refrigerate the egg white until ready to use), vanilla, and milk until combined. Add flour mixture on low speed. Form dough into a ball; cover with plastic wrap and chill in the refrigerator for 45 minutes up to 1 hour or until dough is easy to handle.
- Preheat the oven to 350F.
- Lightly spray a cookie sheet with cooking spray; set aside.
- Remove the egg white from the refrigerator and whisk until frothy. Place chopped walnuts into a separate bowl.
- Shape dough into 1-inch balls. Roll balls in egg white, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Make a deep indentation with your thumb in the center of each ball.
- Bake for 10-12 minutes. Remove from the oven and using the bottom of a rounded 1/4 measuring spoon, gently press down on the existing indentation. Transfer to a wire rack to cool completely.
- In a small microwave-safe bowl, microwave caramels and whipping cream on high for approximately 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Stir in raspberry preserves.
- Spoon raspberry caramel filling into the indentation of each cookie.
- In a microwave-safe bowl, microwave semi-sweet chocolate and coconut oil on high for 1 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the chocolate over the cookies with a spoon or ziplock bag with the tip of the corner cut off. Let stand until set.
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
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 🙂