These chocolate thumbprint cookies are rich chocolate cookies with pools of caramel-like dulce de leche that take the classic thumbprint up a notch without adding any fussy steps. Each bite offers a contrast between the chewy cookies and the silky filling. They are simple, indulgent, and perfect with coffee.
I love thumbprint cookies, and they are a tradition in my house. But they can also be a little bit…boring! The same vanilla dough, same strawberry jam filling, same cookies we’ve been making since my oldest was in preschool. After years of bringing the exact same cookies to parties and cookie swaps, I needed something that would shake things up without shaking up my schedule.
That’s when I started adding cocoa powder to the dough and swapping the jam for dulce de leche. Suddenly, those predictable little cookies became something exciting. The chocolate base feels more grown-up, dulce de leche adds that sweet-salty flavor, and they still take no extra time to make.
To make it extra easy, I use store-bought dulce de leche, which you can find in a jar at most grocery stores, right next to the condensed milk. Just open the jar, spoon it out, and you’re done. And if someone in your house doesn’t like dulce de leche (though I can’t imagine why), raspberry jam or Nutella work just as well.
I’ll show you my straightforward method for making these delicious cookies. You will love how a few simple changes take a classic cookie from ordinary to absolutely irresistible.
Looking for more holiday cookie ideas? Try my recipes for raspberry shortbread cookies, Linzer cookies, or Swedish ginger cookies.
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Ingredient Notes
For exact amounts needed see the recipe card below
These cookies use the following baking staples: butter, granulated sugar, brown sugar, egg yolk, vanilla extract, flour, salt, and baking powder. You will also need:
- Cocoa powder: This is what gives these cookies their deep chocolate flavor.
- Dulce de leche: You can find it in the baking aisle or near the condensed milk. If you’re feeling ambitious, you can make your own, but the store-bought stuff is fantastic and saves you a ton of time.
How to Make Chocolate Thumbprint Cookies with Dulce de Leche
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This should take about 2 minutes with a hand mixer or stand mixer. Then mix in the egg yolk and vanilla extract until everything’s combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. This ensures the leavening and cocoa are evenly distributed before they are combined with the wet ingredients.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop out 1-tablespoon portions of dough and roll them into balls with your hands. Place them on the prepared baking sheet, leaving a little space between each one. Then gently press the center of each ball with your thumb or the back of a teaspoon to create a well.
- Bake for 10 to 12 minutes, until the edges look set. The centers might puff up a bit during baking, which is normal. If they do, gently press them back down with a spoon as soon as they come out of the oven.
- Transfer the cookies to a wire rack and let them cool completely before filling.
- Once the cookies are cool, spoon or pipe the dulce de leche into the centers.
Serving Ideas
These chocolate thumbprint cookies shine brightest alongside a strong cup of coffee or espresso. The bittersweet chocolate goes beautifully with the caramel notes in your cup, and that’s my go-to pairing every single time. But they’re fabulous with a cold glass of milk if you’re feeding a crowd of kids (or if you’re a kid at heart).
For a party, arrange these on a simple white plate or wooden board. They are fancy enough to gift or serve at a party. They’re also perfect for dunking! Some of my best relaxing December moments involve a thumbprint cookie half-submerged in coffee while I’m reading on the couch.
How to Store
Keep these cookies in an airtight container at room temperature for up to 5 days. I use a cookie tin or a glass container with a tight-fitting lid.
You can also refrigerate the filled cookies in an airtight container for up to a week. This is helpful if you made them a few days before serving.
If you are really planning ahead, you can freeze the unfilled dough balls for up to 3 months. Just scoop your tablespoon portions, freeze them on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to bake, add a minute or two to the baking time since you’re starting from frozen.
You can also freeze the baked, unfilled cookies for up to 3 months. Let them cool completely first, then layer them between parchment paper in a freezer container. Thaw them at room temperature for about 30 minutes before filling with dulce de leche.
Tips & Tricks
Be sure to check out the step by step instructions
- Chilling the dough for at least 30 minutes isn’t just a suggestion; it’s the difference between cookies that hold their shape and cookies that turn into unrecognizable blobs. The cold dough firms up the butter, which means your thumbprints will stay put.
- Sometimes those perfect little wells you press into the dough can puff right back up in the oven. As soon as you pull them out of the oven, while they’re still hot and pliable, gently press the centers back down with the back of a spoon. Just be careful not to burn yourself.
- Let the cookies cool completely before adding the dulce de leche. Warm cookies will cause the filling to melt and run everywhere, leaving you with a sticky mess.
- You can absolutely spoon dulce de leche into the centers if you’re keeping things casual, and that’s what I do when I make these for my family. But if you’re making these for a cookie exchange, holiday party, or gifting, take the extra minute to pipe the filling. Just transfer the dulce de leche to a small zip-top bag, snip off a corner, and squeeze it into the wells.
- No dulce de leche? No problem. You can fill these cookies with just about anything thick and spreadable. Nutella is an obvious winner, as is peanut butter or any nut butter you like. Jam works too—raspberry or strawberry would be particularly good with the chocolate.
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Chocolate Thumbprint Cookies
Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For filling:
- ½ cup dulce de leche
Instructions
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Mix in the egg yolk and vanilla extract.1 cup butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add to the wet ingredients, mixing until a soft dough forms.1 cup butter, 1 ¼ cups flour, ¾ cup cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Scoop 1-tablespoon portions of dough, roll into balls, and place on the baking sheet. Gently press the center of each ball with your thumb or the back of a teaspoon to create a well. Don’t go all the way to the bottom.
- Bake for 10–12 minutes, until the edges look set. If the indent puffed during baking, gently press it down again right out of the oven with a spoon.
- Let cool completely on a wire rack. Spoon or pipe dulce de leche into the centers.½ cup dulce de leche
Notes
- Don’t skip chilling the dough.
- If the centers puff up, then as soon as you pull them out of the oven, gently press the centers back down with the back of a spoon. Just be careful not to burn yourself.
- Let the cookies cool completely before adding the dulce de leche. Warm cookies will cause the filling to melt and run everywhere, leaving you with a sticky mess.
- You can absolutely spoon dulce de leche into the centers if you’re keeping things casual, and that’s what I do when I make these for my family. But if you’re making these for a cookie exchange, holiday party, or gifting, take the extra minute to pipe the filling. Just transfer the dulce de leche to a small zip-top bag, snip off a corner, and squeeze it into the wells.
- No dulce de leche? No problem. You can fill these cookies with just about anything thick and spreadable. Nutella is an obvious winner, as is peanut butter or any nut butter you like. And of course jam works too.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
