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2 from 1 vote

Chocolate Covered Caramel Thumbprint Cookies

Caramel stuffed, chocolate topped, butter thumbprint cookies are rich, delicious, and perfect for the holidays!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate covered, thumbprint cookies
Servings: 24
Calories: 130kcal
Author: Rachael


  • 1 cup salted butter softened
  • 1/2 cup confectioner's sugar
  • 11/2 tsp vanilla extract
  • 1/2 tsp butter flavoring optional
  • 1/4 tsp kosher salt
  • 2 cups all purpose flour
  • 1/2 cup Smucker's Sundae Syrup Caramel
  • Magic Shell
  • Large Crystal Salt


  • Preheat oven to 325 degrees F.
  • Cover a cookie sheet with parchment paper
  • Using a stand mixer with a paddle attachment, cream butter and sugar together. Mix for 2 minutes.
  • Add in vanilla and salt, and butter flavoring (if using) scrape down sides of bowl.
  • Add in flour, mix until just combined.
  • Use a tablespoon measurer to scoop out a heaping TBS ball of dough, and place it on the parchment sheet. Then depress the center either with a smaller measuring spoon or your thumb.
  • Bake 12-15 minutes until golden brown and puffy.
  • Remove from pan and let cool on wire rack.
  • Fill center with Smucker's Sundae Syrup Caramel
  • Place on a cooling rack over the top of a piece of parchment, and coat in Magic Shell. Shake the Magic Shell well, and squeeze over the top. The excess will run down the sides and pool on the parchment. That is okay. You just want to cover the outside
  • Before Magic Shell hardens, sprinkle a little large crystal salt on
  • Keep in airtight container until ready to eat. Good for 3 days.


Calories: 130kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 17mg | Sugar: 2g | Vitamin A: 245IU | Calcium: 6mg | Iron: 0.5mg