These Latin-inspired chocolate thumbprint cookies with dulce de leche are a delicious and festive way to celebrate the holidays!
The cookies are made with simple chocolate cookie dough, then filled with delicious dulce de leche and drizzled with a bit of vanilla glaze for an extra special touch.
These cookies will impress your friends and family! For more Chocolate-inspired cookies, check out these recipes: Chocolate sugar cookies and double Chocolate Biscotti.
How to Make Chocolate Thumbprint Cookies
Note: The full instructions are provided in the recipe card below.
Sift the flour, cocoa, and baking powder in a medium bowl and set aside. (Alternatively, use 280g of self-raising flour in this recipe and leave out the baking powder and salt). In a small cup, combine the milk and instant espresso; set aside.
Using a hand or stand mixer with a paddle attachment in a large bowl, cream the butter, sugar, pure vanilla extract, zest, and salt quickly until creamy, about 3 minutes. Switch the mixer to medium speed, add the eggs, one at a time, and beat until combined.
Beat in the espresso mixture. Scrape down the sides and the bottom of the bowl as needed. Fold in the dry ingredients until just incorporated. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper; set aside.
Once firm, roll the dough into 1-inch balls and arrange ½ inch apart on the prepared baking sheets; chill the cookies for at least 15 to 30 minutes in the freezer.
Bake chocolate thumbprint cookies for 6 minutes; remove them from the oven and use your thumb to press a slight indentation into the center of each cookie. Fill each indentation with about a teaspoon of Dulce de leche and return to the oven.
Continue baking until cookies are golden brown, about 10 to 24 minutes longer. Allow the cookies to cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely before glazing.
Store the Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
How to Make Vanilla Glaze
Whisk the glaze ingredients together until smooth. Add more liquid to thin out or more confectioners’ sugar to thicken to your desired consistency. Drizzle over-cooled the Chocolate Thumbprint Cookies. Enjoy!
Related Recipes:
- Pionono de Dulce de leche
- churro with Dulce the leche
- Flan de Dulce de Leche
- Dulce de Leche Creamer
- Pasta Frola
📖 Recipe
Easy Chocolate Thumbprint Cookies
Tools
Ingredients
- 200 g all-purpose flour
- 50 g 100% cocoa powder
- 10 g baking powder
- 125 g unsalted butter , softened to room temperature
- 1 large egg , room temperature
- 1 large egg yolk , room temperature
- 100 g granulated sugar
- 25 g light brown sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 teaspoons whole milk or water
- 2 teaspoons instant espresso , optional
- 200 g La Lechera Dulce de Leche or any fruit preserve or jam flavor you like
For the Vanilla Glaze:
- 120 g confectioners’ sugar
- 15-30 ml heavy cream evaporated milk or milk
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, sift together the flour, cocoa, and baking powder and set aside. (Alternately, you can use 280g of self-raising flour in this recipe, and leave out the baking powder and salt).
- In a small cup combine the milk and instant espresso; set aside. Using a hand mixer or stand mixer with a paddle attachment in a large bowl, cream the butter, sugar, pure vanilla extract, zest, and salt on high speed until creamy, about 3 minutes. Switch mixer to medium speed and add the eggs, one at a time and beat until combined. Beat in the espresso mixture.
- Scrape down the sides and the bottom of the bowl as needed. Fold in the dry ingredients until just incorporated. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper; set aside. Once firm, roll the dough into 1-inch balls and arrange ½ inch apart on the prepared baking sheets; chill the cookies for at least 15 to 30 minutes in the freezer.
- Bake chocolate thumbprint cookies for 6 minutes, remove them from the oven and use your thumb to press a slight indentation into the center of each cookie. Fill each indentation with about a teaspoon of Dulce de leche and return to the oven. Continue baking until cookies are golden brown, about 10 to 24 minutes longer.
- Allow the cookies to cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely before glazing. Store the Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
How to Make Vanilla Glaze
- Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over-cooled the Chocolate Thumbprint Cookies. Enjoy!
Notes
- Chocolate Thumbprint Cookies with Dulce de Leche can be kept airtight at room temperature for up to 3 days and refrigerated for up to 5 days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
