Chocolate Caramel Thumbprints

Average: 4.8 (4 votes)
(4 votes)
Chocolate Caramel Thumbprints
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Health Score:
6,0 / 10
50 min.
ready in 2 h.
Ready in

Healthy, because

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Nutritional values

These delicious cookies combine chocolate and caramel and come together in less than 2 hours.

Serve these cookes with our traditional Hot Chocolate recipe.

1 cookie contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein12.81 g(13 %)
Fat8.26 g(7 %)
Carbohydrates26.72 g(18 %)
Sugar added18.89 g(76 %)
Roughage6.82 g(23 %)
Vitamin A46.11 mg(5,764 %)
Vitamin D5.07 μg(25 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.91 mg(83 %)
Niacin4.87 mg(41 %)
Vitamin B₆0.17 mg(12 %)
Folate3.41 μg(1 %)
Pantothenic acid1.81 mg(30 %)
Biotin1.52 μg(3 %)
Vitamin B₁₂2.07 μg(69 %)
Vitamin C0.35 mg(0 %)
Potassium46.7 mg(1 %)
Calcium51.49 mg(5 %)
Magnesium41.1 mg(14 %)
Iron14.12 mg(94 %)
Iodine10.93 μg(5 %)
Zinc1.78 mg(22 %)
Saturated fatty acids7.86 g
Cholesterol27.26 mg


For the caramel cream
1 ½ liters milk
18 ounces sugar
1 pinch baking soda
1 teaspoon Vanilla bean
For the dough
9 ounces Pastry flour
4 ounces cocoa powder
2 teaspoons salt
8 ounces butter
8 ounces sugar
2 egg yolks
2 tablespoons Whipped cream
1 Vanilla bean (seeds)
sugar (for rolling)
How healthy are the main ingredients?
sugarsugarWhipped creamsaltsugar

Preparation steps


For the caramel cream, slowly heat the milk with the sugar until the sugar has dissolved. Boil the mixture for about 45 minutes, stirring occasionally. Do not let the mixture burn. When the milk begins to color, add the baking soda and vanilla. Bring back to a boil, stirring constantly for about 15 minutes, until the mixture is thick and creamy. Remove from the heat and let cool, stirring occasionally.


Preheat the oven to 350°F.


For the dough, sift the flour into a bowl. Mix in the cocoa powder and salt. Beat the butter and sugar until creamy. Stir in the egg yolks, cream and vanilla. Add the flour mixture and knead into a smooth dough. Use a teaspoon to form portions of the dough into small balls. Roll the balls in sugar and set on a lined baking sheet. Press your thumb or the handle of a spoon into the balls to form a well in the center. Bake for about 10 minutes. Remove from the oven and let cool on a wire rack.


Stir the caramel cream and pour into a piping bag with a serrated nozzle. Squeeze a dollop of the caramel cream into the wells, let dry, and serve.