How Do You Keep Caramel Thumbprint Cookies From Cracking?

Small cracks around the edges are normal when making thumbprint cookies, but excessive cracking usually means the dough is too cold or slightly dry. After chilling, allow the dough to sit at room temperature for a few minutes if it feels extremely firm. Roll each portion between your palms until smooth before making the indentation. Press slowly when forming the centers rather than pushing down suddenly. This helps the dough maintain its shape while creating enough room for the caramel filling.

Should Caramel Be Added Before or After Baking?

For these Caramel Thumbprint Cookies, the caramel filling is best added after the chocolate cookies have been baked and cooled. Adding the creamy caramel afterward helps prevent it from bubbling, hardening, or overflowing in the oven. It also creates a smoother and more attractive center. If the indentations become shallow while baking, carefully press them again while the cookies are still warm. Let the cookies cool completely before spooning in the melted caramel.

How Long Do Caramel Thumbprint Cookies Stay Fresh?

Caramel Thumbprint Cookies taste best when stored in an airtight container and enjoyed within several days. Because the caramel mixture contains cream, refrigeration is recommended for longer storage. Separate cookie layers with parchment or wax paper so the caramel centers and chocolate drizzle do not stick together. For longer storage, freeze the finished cookies in a freezer-safe container. They can generally be kept frozen for up to three months and thawed before serving.

Easy Caramel Thumbprint Cookies with Chocolate

Name: Caramel Thumbprint Cookies
Prep time: PT-497371H2M11S
Cook time: PT-497371H2M11S
Total time: PT-497371H2M11S
Cuisine: American
Ingredients: 1/2 cup butter, softened; 2/3 cup sugar; 1 large egg, separated and at room temperature; 2 tablespoons 2% milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup unsweetened baking cocoa; 1/4 teaspoon salt; 1 cup finely chopped pecans; 12 to 14 soft caramels; 3 tablespoons heavy whipping cream; 1/2 cup semisweet chocolate chips; 1 teaspoon shortening

Description

Caramel Thumbprint Cookies are rich chocolate cookies coated in finely chopped pecans, filled with smooth caramel, and finished with a semisweet chocolate drizzle. They are perfect for holiday trays, parties, potlucks, and homemade desserts.

Ingredients

Scale

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated and at room temperature
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
12 to 14 soft caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

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Instructions

Cream the softened butter and sugar in a large bowl until light and fluffy.
Separate the egg. Reserve the egg white, then beat the egg yolk, milk, and vanilla into the butter mixture.
Whisk the flour, cocoa, and salt together in a separate bowl. Gradually mix the dry ingredients into the creamed mixture until a soft dough forms.
Cover the dough and refrigerate for 1 hour, or until firm enough to handle easily.
Preheat the oven to 350°F. Shape the chilled dough into 1-inch balls.
Lightly beat the reserved egg white in a shallow bowl. Place the finely chopped pecans in a second shallow bowl.
Dip each dough ball into the egg white, then roll it in the chopped pecans, gently pressing so the nuts adhere.
Arrange the cookies about 2 inches apart on greased baking sheets. Press a deep indentation into the center of each cookie using the rounded end of a wooden spoon handle.
Bake for 10 to 12 minutes, or until the cookies are set. Transfer them to wire racks and cool completely.
Melt the caramels with the heavy whipping cream in a heavy saucepan over low heat, stirring until completely smooth.
Spoon about 1/2 teaspoon of the caramel mixture into the center of each cooled cookie.
Melt the semisweet chocolate chips with the shortening in the microwave, stirring until smooth.
Drizzle the melted chocolate over the Caramel Thumbprint Cookies and allow it to set before serving or storing.

Notes

Chill the dough for the full hour to help the cookies maintain their shape during baking.
Finely chop the pecans so they coat the cookie dough evenly and stay attached.
If the thumbprint centers rise during baking, gently press them again while the cookies are still warm.
Melt the caramel over low heat and stir frequently to prevent scorching.
Allow the cookies to cool completely before adding the caramel filling.
Store the cookies in an airtight container. Refrigerate them if keeping them longer than one or two days because the caramel filling contains cream.
For longer storage, freeze the finished cookies in an airtight freezer-safe container for up to 3 months.

Prep Time: 25 minutes + 1 hour chilling
Cook Time: 10-12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 128
Sugar: 9g
Sodium: 55mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 17mg