Salted Caramel Chocolate Thumbprints
These indulgent cookies feature a buttery chocolate base filled with rich, gooey salted caramel and topped with a drizzle of melted chocolate. They're the perfect balance of sweet, salty, and decadent, ideal for holiday baking or any special occasion.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 0.5 cup cocoa powder unsweetened, sifted
- 0.25 tsp salt
- 0.5 cup caramel sauce or dulce de leche
- 0.25 tsp flaky sea salt like Maldon
- 0.25 cup semi-sweet chocolate chips for drizzling
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, with parchment between layers to prevent sticking. For longer storage, freeze unfilled cookies for up to 3 months; thaw and fill before serving. Make-Ahead: The dough can be made and refrigerated for up to 2 days; let soften slightly before shaping. Variations: Substitute the caramel with peanut butter, jam, or ganache. For a gluten-free option, use a 1:1 gluten-free flour blend. To prevent the caramel from soaking in, you can lightly brush the indentations with beaten egg white before baking.