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Close-up of a chocolate thumbprint cookie filled with caramel and sprinkled with flaky sea salt, with more cookies in the background.
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Chocolate Thumbprint Cookies with Dulce de Leche

These chocolate thumbprint cookies are rich and buttery with a soft cocoa base and smooth dulce de leche filling. They’re easy to make, impressive to serve, and always a hit with both kids and adults. Perfect for holidays, cookie swaps, or whenever you want a little chocolate fix.
Course Dessert, Dessert Recipes
Cuisine American, latin american
Keyword chocolate caramel thumbprint cookies, Chocolate Thumbprint Cookies, Chocolate Thumbprint Cookies with Dulce de Leche
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Servings 24 Servings
Calories 134kcal
Author Robin Donovan

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup dulce de leche (for filling)

Instructions

  • Mix the wet ingredients
    Cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg yolk and vanilla, mixing until smooth.
  • Combine the dry ingredients
    In another bowl, whisk flour, cocoa powder, salt, and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
  • Chill the dough
    Cover and refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape.
  • Shape the cookies
    Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop 1-tablespoon portions of dough, roll into balls, and place on the baking sheet. Press a well into the center with your thumb or the back of a spoon.
  • Bake the cookies
    Bake for 10–12 minutes, until the edges look set. If the centers puff, gently press them down again right out of the oven.
  • Fill with dulce de leche
    Cool completely on a wire rack. Spoon or pipe dulce de leche into the centers.

Notes

  • Use Dutch-process cocoa for a darker, more intense chocolate flavor.
  • Don’t skip the chilling step or the cookies may spread.
  • Filling can be swapped with Nutella, jam, or peanut butter.

Nutrition

Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 61mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 247IU | Calcium: 16mg | Iron: 1mg