Print Recipe

Dark Chocolate Caramel Thumbprints with Almonds

Servings: 2 dozen


For cookies:

  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 1 egg separated
  • 2 Tablespoons 2% milk
  • 1 cup all purpose flour
  • 1/3 cup dark cocoa powder I used Hershey's Special Dark
  • 1/4 teaspoon salt
  • 1 cup finely chopped almonds

For caramel cream:

  • 12-14 caramels
  • 3 Tablespoons whipping cream

For drizzle:

  • 3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate
  • 2 tsp shortening


  • In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until dough is easier to handle.
  • Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place almonds in a separate shallow bowl. Roll balls in egg white, then in almonds.
  • Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
  • Bake 11-12 minutes or until set. Remove to baking racks to cool.
  • For caramel cream:
  • Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Fill each cookie with about 1/2 teaspoon caramel mixture.
  • For chocolate drizzle:
  • In a microwave, melt chocolate chips and shortening on 50% power for 1 minute; stir. Heat in 30 second intervals, stirring after each interval until melted and smooth. Transfer into a sandwich sized zip top bag. Snip very small corner. Drizzle over cookies; let stand until set.