Double chocolate, dulce de leche and topped with sea salt, these Salted Caramel Chocolate Thumbprint Cookies will bring out the Christmas Spirit in the Bah-Humbugiest of Bah Humbugs.
Alright people – All together now – Jingle bells, jingle bells, jingle all the ways!! All the ways! Grab a long piece of tinsel and wear it proudly. That Christmas boa looks good on you, boo. Flow with it. Decorate your desks, your spaces, other people’s spaces. Go about your day sporting a Santa hat. Pretend it’s how you Christmas all day errday.
I’m letting the Christmas spirit in, allowing it to possess my body, penetrate my innards, filling it with Christmas cheer. If I bust out a Christmas carol join in, don’t just stare at me. I’m riding the Christmas spirit tsunami wave like the Humunga Cawabunga from Down Unda.
I’m going to keep this short. Breaking the Bah Humbug Syndrome … The struggle is real. Spreading Christmas Cheer gets harder each and every year. But I’m gonna give it my bestest shot, homies. Because I care. Christmas Cheer Ninja, infiltrating your spaces like Buddy the Elf, singing loud for all to hear.
Let’s rap about these Double Chocolate Thumbprint Cookies. Uh-huh – I said it – Double chocolate. There’s cocoa powder and melted chocolate in this cookie dough. Left slightly under baked (that’s my steeze, yo), these cookies are deliciously soft and chocolaty on their own. But you know me and my flavors. I made indentations in each and every single cookie, filled them with dulce de leche (I went there) then I sprinkled a lil’ sea salt on them, just to make ‘em look all snowy festive and whatnot.
Go ahead, give them a try.
And if these don’t make you belt out a Ronnettes rendition of – “Just hear those sleigh bells jingling ring tingle tingling too!”
I don’t what will.
Salted Caramel Chocolate Thumbprints
- 1 1/3 cup All-purpose flour scooped then leveled
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 cup 1 stick Unsalted butter at room temperature
- 1 1/3 cup Granulated sugar
- 1/2 cup Dutch processed ocoa powder sifted
- 3 large Eggs
- 1 1/4 teaspoon Vanilla extract
- 3/4 cup semi-sweet chocolate melted and cooled
- 1 cup Dulce de leche melted
- Sea salt I used Maldon
For the cookies:
- Line 3 cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment over medium speed, beat butter, sugar, and cocoa powder until well combined, about 2 minutes, scraping down the bowl as needed. Add eggs one at a time, mixing well after each addition Add the cooled, melted chocolate and mix until just blended. Stir in the vanilla extract.
- Add the flour all at once and mix on low speed until just blended. Scrap the sides of the bowl to incorporate the dough and cover with plastic wrap. Place the dough in the refrigerator for about an hour.
- Preheat your oven to 350° Fahrenheit.
- Once your dough has chilled, using # 70 cookie scoop or a rounded teaspoon, drop spoonful of cookie dough about 2 inches apart on your cookie sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10-11 minutes.
- Remove your cookies from the oven – And as soon as your cookies are out, use the rounded side of a ½ teaspoon measure to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for a few minutes – and then transfer them to a rack to cool completely.
- Assembly: Spoon or pipe melted dulce de leche into the wells of the cooled cookies and sprinkle with sea salt. Set aside until the dulce de leche develops a film on the surface.
- These cookies can be stored in an airtight container (separated by a piece of parchment for up to 3-4 days.
- Makes about 50 cookies.