Soft, classic chocolate thumbprint cookies with salted caramel centers, drizzled with melted dark chocolate and chopped hazelnuts.
Feels like I’ve been baking all month. Not complaining. I actually LOVE to bake more than cook. I don’t do it often because guess what I end up having for breakfast every morning? You guessed it. Cookies! Not that I had any of these salted caramel chocolate thumbprint cookies for breakfast this week…
I totally did.
They are so rich and chewy. Omg. Heaven. These cookies were actually inspired by a very old Jello cookbook I had as a kid. I think I was like 9 or 10 years old when I got that book. Probably from the scholastic book fair. That super thin paper order form that you would fill out and then have to wait a million years to receive your books. So 90’s.
Anyways, the recipe is the book was made with instant Jello chocolate pudding. Never fear, I didn’t use Jello pudding for these cookies. These are made with real cocoa and melted dark chocolate and hazelnuts and well, they are what dreams are made of. My dreams, anyway. Let’s talk about how to make these beauties!
How To Make Salted Caramel Chocolate Thumbprint Cookies
Once you combine all the wet and dry ingredients, these chocolate thumbprint cookies come together fairly easily. I use this cookie scoop to make the dough balls. This way each cookie will be the same size. Form the balls by rolling them with your hands. Place them on the prepared baking sheet and using your thumb, make an imprint. Bake the cookies for 10 minutes.
Once they were out of the oven, I used the back of a teaspoon to really make an indentation in the cookie. I wanted salted caramel caves, you know. Oh and btw, you can purchase any caramel from the grocery store or you can make it at home. This is the salted caramel recipe I used. Making it at home means you can use it for other things like Chewy Fudgy Salted Caramel Brownies or Small Batch Salted Caramel Pretzel Cheesecake. Or just eat it with a spoon. My love for salted caramel knows no bounds.
Once the cookies have cooled a bit, you can spoon in the salted caramel, drizzle the melted chocolate and top with chopped hazelnuts. It all happens so fast that you may need a moment to really take in the beauty that is happening before your eyes. You can place these in the fridge for up to 1 week. Invite me over when you make them, k?
Can’t wait for you guys to make these cookies!
Other cookie recipes you may like:
- Coquito Sugar Cookies (Puerto Rican Eggnog)
- Boozy Hot Chocolate Cookies
- Chocolate Frosted Chocolate Peppermint Cookies
- Brown Butter Pretzel Chocolate Chip Cookies
- The BEST Chewy, Rich, Soft Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon heavy cream
- 5 ounces chopped dark chocolate, melted and cooled; divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup salted caramel sauce
- Chopped hazelnuts for garnish
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, cream the butter and sugar together until smooth. Add the egg, heavy cream, 3 ounces melted dark chocolate and vanilla until combined. Add flour, cocoa powder, and salt. Mix until just combined.
- Form 1” balls using a cookie scoop. Place them about 1” apart on baking sheet. Using your thumb, gently press in the center of each cookie.
- Bake for 10 minutes. Remove the cookies from the oven and gently press centers again with the back of a teaspoon to maintain the thumbprint. Let cool.
- Once cookies are cooled, spoon salted caramel into the center of every cookie. Drizzle the cookies with the remaining melted dark chocolate then top with chopped hazelnuts. Let cookies set for about 15 minutes before serving. Enjoy!