Chocolate Caramel Thumbprint Cookies

Donna’s cookies are the perfect treat to serve at your Cupcake Day party! Your guests will be lining up to get their hands on this sweet treat!

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To prep
10 mins

To cook
12-14 mins

Level
Easy

Servings
18

Ingredients

Chocolate Caramel Thumbprint Cookies

125 grams unsalted butter, softened
110 grams caster sugar
1 teaspoon vanilla extract
1 RSPCA Approved egg yolk
100 grams dark chocolate, melted and cooled slightly+
150 grams plain flour, sifted
25 grams Dutch cocoa, sifted
190 grams store-bought thick caramel or dulce de leche++

Directions

Chocolate Caramel Thumbprint Cookies
  1. Preheat oven to 160°C. Place the butter and sugar in a food processor and process for two minutes or until pale and creamy.
  2. Add the vanilla, egg yolk and chocolate and process until combined. Add the flour and cocoa and process until combined and mixture forms a ball. Place the mixture in a bowl, cover with plastic wrap and refrigerate for 30 minutes, or until firm.
  3. Roll tablespoons of mixture into balls and place on two large baking trays lined with non-stick baking paper. Use your thumb to press an indent into the centre of each. Cook for 12–14 minutes or until dry and cooked. Allow to cool slightly on the trays before transferring to wire racks to cool completely.
  4. Using a spoon, divide the caramel between cookies to serve.

    + To melt the chocolate in the thumbprint cookies, place the chocolate in a small heatproof bowl and set over a saucepan of just simmering water. Stir until melted and smooth. Set aside to cool slightly for 5–10 minutes.

    ++ We like to use dulce de leche when using thick caramel in desserts, which is made from cooked condensed milk. Find it at specialty grocery stores.

See what our chef says

Donna Hay is Australia’s favourite and most trusted home cook, and an international food-publishing phenomenon. She is a household name, with her food range stocked in supermarkets nationally and is also the woking mum of two beautiful boys.

Photography: Ben Dearnley
Styling: Steve Pearce
Recipes: DH Team