Caramel Brownie Thumbprint Cookies are rich, chocolatey cookies that are filled with a smooth and creamy caramel filling and topped with a simple chocolate drizzle. Delicious cookie recipe that tastes just like a brownie with caramel on top.

CARAMEL BROWNIE THUMBPRINT COOKIES

The origin of thumbprint cookies is not entirely clear, but it is believed that they were first made in Sweden in the early 1900s. The cookies became popular in the United States in the 1940s and 1950s, and they have remained a favorite ever since.

Thumbprint cookies are versatile and can be made with a variety of flavors and fillings. These thumbprint cookies are made by making a soft and chewy chocolate cookie. The cookies are indented and filled with a simple caramel filling. Drizzle a little chocolate on top just before serving.

INGREDIENTS IN CARAMEL BROWNIE THUMBPRINT COOKIES

CHOCOLATE COOKIES:

Flour: All-purpose flour works great.

Cocoa powder: Cocoa is what gives these cookies the rich, chocolate flavor. If you don’t like chocolate, you can leave it out and you’ll have more of a shortbread cookie base.

Salt: A little bit of salt will intensify all of the other flavors in the cookies.

Baking powder: This is the leavening agent in the cookies. For best results, make sure it isn’t old or expired.

Butter: Make sure your butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Brown sugar: Make sure the brown sugar is soft and fresh. Use light brown sugar in this recipe.

Sugar: Just a couple of tablespoons of sugar add a little extra sweetness to the cookie recipe.

Egg yolk: Only using the yolk of the egg is part of what gives these cookies that chewy, brownie texture. Let it sit out for about 10-15 minutes to get to room temperature before adding to the other ingredients.

Vanilla extract: The higher the quality of the vanilla, the better.

CARAMEL FILLING:

Caramels: You can use any type of soft caramel. I like the Werther’s soft caramels the best!

Milk: Any type of milk will work to help thin out the caramel a little bit. For a richer caramel, use half and half or cream instead.

Salt: Just a tiny bit of salt helps the other flavors to pop!

CHOCOLATE DRIZZLE:

Chocolate chips: Semi-sweet chocolate chips will melt down to make a delicious chocolate drizzle. You can use white chocolate or milk chocolate if you prefer.

How to make Caramel Brownie Thumbprint Cookies

MAKE THE CHOCOLATE COOKIES

Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Whisk together the flour, cocoa powder, salt, and baking powder in a medium size bowl. Set aside.

Cream together the butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes.

Add the egg yolk and the vanilla then beat again for about 2-3 minutes. Scrape down the sides of the bowl as necessary.

Turn the mixer speed to low, then slowly add the dry ingredients, mixing until just combined.

Using a small cookie scoop, drop mounds of cookie dough onto the prepared baking sheets until you have used up all of the dough.

Using a 1/4 or 1/2 teaspoon measuring spoon, gently press down on the tops of the dough balls to create an indent.

If the spoon is sticking to the dough, dip it in a little bit of cocoa powder.

Once all of the cookie dough balls have been indented, chill in the refrigerator for at least 1 hour.

Preheat the oven to 350ºF and then bake the cookies for 9 to 11 minutes until the edges are set.

Remove the cookies from the oven, then press down gently again with the measuring spoon to re-shape the wells while the cookies are still hot. Make sure not to press too hard!

Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely before filling with caramel.

MAKE THE CARAMEL FILLING

In a small bowl with a spout (preferably a glass measuring cup with a spout), combine the unwrapped caramels, 2 teaspoons of milk, and salt.

Melt in the microwave on high for 30 seconds, stir, then continue to microwave in 15 second intervals, stirring after each, until you have a smooth, pourable mixture.

Add an additional ½ teaspoon of milk if you need to thin it out more.

Chocolate thumbprint cookies with a chocolate drizzle.

FILL THE COOKIES

While the caramel is still very warm, slowly and carefully fill each chocolate cookie, taking care not to overfill the wells.

The caramel will spread to the edges, so only fill it about halfway before adding more to fill to the brim.

Chocolate cookies with a caramel filling.

DRIZZLE WITH CHOCOLATE

Allow the caramel to set before drizzling with chocolate. Place the chocolate in a small microwaveable bowl and microwave for about 20 seconds. Stir and then microwave in 10 second intervals, stirring after each until the chocolate is completely melted and smooth. Drizzle over the set caramel.

Chocolate thumbprint cookies with caramel filling.

WHAT ARE SOME VARIATIONS OF THUMBPRINT COOKIES?

Thumbprint cookies are a versatile treat that can be customized in many ways. Here are some popular variations:

Filling Variations. The filling is the most customizable part of thumbprint cookies. Here are some popular filling variations:

Fruit preserves: The classic filling for thumbprint cookies is fruit preserves. Popular flavors include raspberry, strawberry, and apricot.
Chocolate: For a chocolatey twist, fill the thumbprint with melted chocolate or chocolate ganache.
Caramel: For a rich and buttery flavor, fill the thumbprint with homemade or store-bought caramel.

Topping Variations. The topping is the final touch on thumbprint cookies and can also be customized. Here are some popular topping variations:

Chopped nuts: For a crunchy texture, sprinkle chopped nuts on top of the filling.
Powdered sugar: For a sweet and simple topping, dust the cookies with powdered sugar.
Glaze: For a shiny and sweet topping, drizzle the cookies with a simple glaze made of powdered sugar and milk.

HOW LONG ARE THUMBPRINT COOKIES GOOD FOR?

You should keep the cookies in a single-layer air-tight container at room temperature for up to 1 week. Use a piece of parchment paper between layers of cookies, if needed, to prevent bottoms of cookies sticking to the caramel in the other cookies. For best results, I recommend eating them within about 3 or 4 days.

WHY DID MY COOKIES SPREAD?

If your cookies spread too much while baking, it was most likely a direct result of the dough being too warm. If it’s hot in the kitchen or your butter is too soft, your dough will become warm fairly quickly. You can fix this easily by just popping the dough into the freezer for about 30 minutes to an hour or so before you continue to bake the cookies as directed.

CAN I MAKE THE COOKIE DOUGH IN ADVANCE?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

DO I HAVE TO CHILL THE COOKIE DOUGH?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.

CARAMEL BROWNIE THUMBPRINT COOKIES