Chocolate Thumbprint Cookies With Dulce De Leche

Chocolate thumbprint cookie with a swirl of glossy chocolate filling on a white plate.

Chocolate Thumbprint Cookies With Dulce De Leche

Pillowy soft and chocolatey, these Chocolate Thumbprint Cookies with Dulce de Leche are an easy, fun twist on the classic treat. Filled with rich chocolate flavor and gooey sweetness, they're perfect for any cookie tray.

Course Dessert, Desserts & Sweets, Holidays, Snacks

Cuisine American

Keyword 4 ingredient peanut butter cookies, Chocolate Thumprint Cookies, Thumbprint Cookies

Prep Time 15

Chill Time 30

Total Time 45

Servings Cookies

Calories 134kcal

Author Lisa O'Driscoll

Equipment

cookie sheet
parchment paper
cookie scoop (optional)

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

Instructions

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy for about two minutes. Mix in the egg yolk and vanilla extract.
1 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 large egg yolk, 1 teaspoon vanilla extract
In a separate bowl whisk the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture and mix until a soft dough forms.
1 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
Cover and refrigerate for at least 30 minutes so the dough relaxes and the cookies hold shape.
Preheat to 350°F and line a baking sheet with parchment paper.
Scoop tablespoon portions of dough, roll into dough balls, place on the baking sheet, and press the center gently with your thumb or the back of a teaspoon.
Bake for 10 to 12 minutes until the edges look set. If the indentation rises, press again lightly while warm.
Cool completely, then spoon or pipe dulce de leche into the center of each cookie.
1/2 cup dulce de leche

Notes

Roll the dough into even balls because uneven sizes will bake unevenly.
Make the thumbprint deep enough for filling, but stop before the dough splits. Smooth any cracks with your fingertip.
If the dough sticks to your hands, dust fingertips lightly with cocoa or powdered sugar instead of flour.
Add filling after cooling, then refrigerate for ten minutes if you want the dulce de leche firm for gifting.
These chocolate cookies will stay fresh for up to a week when stored in an airtight container at room temperature. For easier storage, use wax paper or parchment paper to layer between the cookies and keep them from sticking.
You can freeze the dough or baked cookies for up to three months. Freeze the dough as a whole batch or shape it into cookie dough balls first so they’re ready to bake later. If freezing the baked cookies, leave them unfilled and add the dulce de leche after thawing.

Nutrition