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Day 9 of 12 Days of Cookies: chocolate thumbprint cookies with raspberry-caramel filling are a MUST this holiday season. Super soft, sophisticated and tastiest cookie ever! | littlebroken.com @littlebroken

Chocolate Caramel Thumbprint Cookies

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  • Author: Katya
  • 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

Units Scale
  • 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

  1. In a medium bowl, combine the flour, cocoa, and salt; set aside.
  2. 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.
  3. Preheat the oven to 350F.
  4. Lightly spray a cookie sheet with cooking spray; set aside.
  5. Remove the egg white from the refrigerator and whisk until frothy. Place chopped walnuts into a separate bowl.
  6. 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.
  7. 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.
  8. 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.
  9. Spoon raspberry caramel filling into the indentation of each cookie.
  10. 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