Name: Chocolate Caramel Thumbprints
Cuisine: Cookies
Ingredients: 12 to 14 caramels; 1/2 cup butter, softened; 2/3 cup sugar; 1 egg, separated; 2 tablespoons 2% milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup baking cocoa; 1/4 teaspoon salt

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These Chocolate Caramel Thumbprints are super chocolately and drenched with thick caramel! These cookies are the perfect combination of sweet and salty for caramel and chocolate lovers.

DAY 12 OF THE 12 DAYS OF CHRISTMAS COOKIES: Chocolate Caramel Thumbprints

I think I saved the best for last! I almost didn’t make these Chocolate Caramel Thumbprints because we made a Sea Salt Caramel Chocolate Chunk Cookie and Thumbprints this holiday season but they are too good not to share with everyone!

These Chocolate Thumbprints will be the hit of the holidays and everyone will be asking you for the recipe. They are super easy to make and you can make them ahead of time. That’s always a plus in my recipe book!

When it comes to Thumbprint cookies, these are my absolute favorite! I mean chocolate and caramel might just be the best all-time combination ever!

These cookies can be totally customized to your liking! Decorate them anyway you want! Here are a few ideas:

Roll the dough balls in egg white and coat with chopped pecans before baking.
Drizzle with melted chocolate.
Sprinkle with holiday sprinkles!

TO MAKE THESE Chocolate Caramel Thumbprints, you will need:

For the cookies:

1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt

For the caramel filling:

12 to 14 caramels

HOW TO MAKE Chocolate Caramel Thumbprints

Gather all of your ingredients together, making sure your butter is softened. Preheat your oven to 350 F.

In a stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

Shape dough into 1-inch balls. Place 2 inches apart on greased baking sheets.

Bake 10 minutes and remove from oven. Using the back of teaspoon or your thumb press down lightly to create an indentation. Let cookies cool.

In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture.

Tips for making Chocolate Caramel Thumbprints

Do not substitute margarine for the butter in this recipe as it will cause the dough to spread excessively on the baking sheet as the cookies bake.
To help minimize the spreading, make sure that the dough is well chilled before rolling into balls.
To store, layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

12 Days of Christmas Cookies:

If you love these Chocolate Caramel Thumbprints, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!