
Rich chocolate cookies filled with gooey caramel and a drizzle of melted chocolate make these thumbprint treats irresistible for holidays and midnight cravings.

This chocolate caramel thumbprint cookie recipe has been a staple in my kitchen ever since a late night craving turned into a holiday tradition. I first made these during the run up to Thanksgiving when I wanted a cookie that tasted like the best parts of a candy counter yet felt homemade and comforting. The dough is tender and chocolate forward while the caramel center offers a sticky sweet contrast that keeps everyone reaching back into the tin. These cookies are simple enough for weekday baking yet festive enough to box up as gifts for friends.
What makes them special is the balance between texture and flavor. The exterior bakes to a soft yet slightly crisp edge and the interior stays tender. When you press your thumb into each ball the crackled edges give the finished cookie a homemade look. Using Kraft caramels melted with a splash of heavy cream yields a classic creamy filling while semi sweet chips melted on top create a pleasing chocolate finish. I often make a double batch for holiday trays and still hide a few for myself in the pantry.
I still remember the first time I brought these to a family dinner and watched cousins trade bites and compare toppings. The reaction convinced me to keep this recipe on rotation every December. These cookies have evolved with small tweaks like a touch of espresso powder to intensify the chocolate and optional mint bits for holiday flair. They are a crowd pleaser whether served with coffee or a glass of cold milk.
My favorite aspect is how versatile they are. I once made them for a cookie swap where one friend used chopped pistachios another used chopped Andes mint bits and another drizzled extra chocolate. The variations were wildly different but every batch came back empty. These cookies are forgiving and rewarding which is why I recommend practicing once with a small batch before scaling up for holiday tins.
Store baked and cooled cookies in an airtight container layered with parchment paper at room temperature for up to five days. If you make the cookies ahead then fill them on the day you plan to serve to preserve caramel shine. For longer storage you can freeze finished cookies in single layers separated with parchment for up to three months. Thaw at room temperature about one hour before serving. To refresh slightly softened chocolate place cookies briefly in the refrigerator then bring back to room temperature before serving for the best mouthfeel.
Milk can be swapped for any plant based milk though coconut will add its own flavor note. If you prefer a less sweet filling try making a caramel with brown sugar butter and cream cooked to soft ball stage though this is more hands on. For a dairy free version use dairy free caramels and coconut cream and replace butter with a vegan block margarine set out to soften. For a stronger chocolate profile use a high cocoa content chip or chop a dark chocolate bar for melting.
Serve these with a tall glass of cold milk for nostalgic appeal or with espresso for an after dinner finish. For holiday platters arrange cookies with varied toppings such as toffee bits chopped nuts and mint for visual interest. They pair beautifully with whipped cream or vanilla ice cream if you want to turn them into a plated dessert. For gifting stack in a decorative tin with parchment and a ribbon the cookies travel well thanks to the caramel set and chocolate coating.
Thumbprint style cookies trace back to Scandinavian baking where jam was pressed into buttery cookies creating a simple yet attractive treat. This version leans American combining chocolate and commercial caramels that emerged with mass produced wrapped candies in the twentieth century. The combination of chocolate and caramel became a hallmark of candy bars and confections and makes sense to apply to home baking. These treats reflect a blending of old world cookie techniques and new world packaged confection inspiration.
For winter holidays add a dash of ground cinnamon or nutmeg to the dough and swap sprinkles for crushed peppermint. In summer try a salted caramel center and top with lightly toasted coconut for a tropical twist. For autumn fold in a touch of pumpkin spice and use toffee bits on top. Small adjustments to toppings and aromatics allow this base to adapt to any season without changing the core method.
To save time portion dough into tablespoon size balls on a lined tray then freeze. When ready bake from frozen adding one to two minutes to baking time then press and fill with caramel while still slightly warm. Melt small batches of chocolate in a microwave safe container when ready to finish so you avoid wasted melted chocolate. Use piping bags or small sandwich bags for quick chocolate drizzles for uniform presentation.
These cookies are one of my most requested treats at family gatherings and have become my go to for both last minute guests and planned parties. They are easy to adapt and always produce smiles which is what good baking should do. Try one small tweak each time you bake and you will discover your ideal version.
Chill the dough for 15 minutes if it is too soft to handle this makes rolling and pressing easier.
Warm caramels in short microwave bursts stirring frequently to keep a smooth pourable texture.
Press the indentation while the cookies are still warm from the oven for cleaner edges and less cracking.
Use a small cookie scoop to achieve uniform cookie sizes and even baking.
Allow chocolate to set at room temperature to retain gloss and avoid condensation that refrigeration can cause.
This nourishing chocolate caramel thumbprint cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes you can freeze the dough balls for up to three months then bake from frozen adding one to two minutes to the bake time.
Use a microwave safe bowl and heat in short 15 to 30 second bursts stirring between each burst to avoid scorching the chocolate.
This Chocolate Caramel Thumbprint Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Soften butter at room temperature for easier creaming.
Beat butter and sugar until light and fluffy then add egg and vanilla mixing until smooth scraping the bowl as needed.
Sift or whisk together flour cocoa espresso powder baking soda baking powder and salt to remove lumps and distribute leavening agents.
Add dry mix to wet ingredients then add milk. Roll into 1 to 2 tablespoon balls press an indentation with your thumb then arrange on baking sheet.
Bake ten to eleven minutes until edges are set and centers remain tender. Remove from oven and cool slightly before filling.
Melt caramels with heavy cream in microwave in thirty second intervals stirring until smooth spoon into centers then top with melted chocolate and desired toppings. Allow to set.
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