Chocolate Caramel Thumbprint Cookies
Soft and decadent chocolate thumbprint cookies with chewy, rich caramel, topped with sea salt for the perfect sweet and salty cookie combo!
Servings:30 cookies
Ingredients
- 1 cup + 2 tablespoons salted butter, softened
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- 3 tablespoons milk
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup caramels
- 4 tablespoons heavy cream, may sub whole milk
- 2 teaspoons coarse sea salt
Instructions
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- In a large bowl cream together butter and sugar. Mix in cocoa powder and milk.
- In a medium bowl whisk together flour, salt, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and mix until incorporated.
- Roll dough into small balls (about 1 1/2-2 inches wide) and place on prepared baking sheet. Use your thumb to press down in the centers of the balls to make an indent.
- Bake for 7-9 minutes until cookies look dry and start to crack a bit around the top. (I prefer to undercook mine a little bit so they stay very soft and chewy) Gently press down the centers again. Allow to cool.
- In a microwave-safe bowl combine caramels and heavy cream. Microwave on high for 1 minute, stir, and return to microwave for 20 second increments mixing after each until smooth.
- Spoon caramel into the center of each cookie. Sprinkle sea salt over the top. Allow to cool slightly before serving or store in airtight container at room temperature up to 3-4 days.
Notes
Recipe adapted from Pinch of Yum.
Nutrition
Calories: 134 kcal, Carbohydrates: 16 g, Protein: 1 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 19 mg, Sodium: 271 mg, Potassium: 41 mg, Fiber: 1 g, Sugar: 9 g, Vitamin A: 223 IU, Vitamin C: 0.03 mg, Calcium: 23 mg, Iron: 1 mg