These Caramel Brownie Thumbprint Cookies are decadent and delicious! Don’t let the number of steps intimidate you. This is a simple recipe and well worth the effort.
If you love the Girl Scout caramel brownie cookies, you’re going to love these copycat cookies too. Perfect for any occasion, we’ll definitely be putting these on our holiday cookie trays.
Caramel Brownie Thumbprint Cookies
Scroll down for a printable recipe card.
Yield: 18
Prep Time: 20 min
Chill Time: 1 hour
Bake Time: 10 min
Total Time: 1 hour and 30 min
Ingredients:
Chocolate Cookie:
¾ cup all-purpose flour
¼ cup Cocoa Powder
¼ tsp salt
¼ tsp baking powder
6 Tbsp unsalted butter (softened to room temperature)
¾ cup firmly packed light brown sugar
2 Tbsp granulated sugar
1 egg yolk at room temperature
1 tsp vanilla extract
Caramel Filling:
1 bag chewy caramels
2 to 3 tsp milk
¼ tsp salt
Chocolate Drizzle
2 oz semi-sweet chocolate chips
Instructions:
Chocolate Cookies
Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Whisk together the flour, Dutch processed cocoa powder, salt, and baking powder in a medium size bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and both sugars on medium high speed until light and fluffy, about 2-3 minutes.
Add the egg yolk and the vanilla then beat again until completely combined. Scrape down the sides of the bowl as necessary.
Turn the mixer speed to low, then slowly add the dry ingredients, mixing until just combined.
Using a cookie scoop , drop mounds of cookie dough onto the prepared baking sheets until you have used up all of the dough.
Using a ¼ teaspoon measure, gently press down on the tops of the dough balls to create an indent.
If the spoon is sticking to the dough, dip it into some cocoa powder.
Once all of the cookie dough balls have been indented, chill in the refrigerator for at least 1 hour.
Preheat the oven to 350ºF
Bake the cookies no more than 8 to a baking sheet for 9 to 11 minutes until the edges are set.
Remove the cookies from the oven, then press down gently again with the ¼ teaspoon measure to re-shape the wells while the cookies are still hot.
Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely before filling with caramel.
Caramel Filling:
In a small bowl with a spout (preferably a glass measuring cup with a spout), combine the unwrapped caramels, 2 teaspoons of milk, and salt.
Melt in the microwave on high for 30 seconds, stir, then continue to microwave in 15 second intervals, stirring after each, until you have a smooth, pourable mixture.
Add an additional ½ teaspoon of milk if you need to thin it out more.
While the caramel is still very warm, slowly and carefully fill each chocolate cookie, taking care not to overfill the wells.
The caramel will spread to the edges, so only fill it about halfway before adding more to fill to the brim.
Allow the caramel to set before drizzling with chocolate.
Copycat Girl Scout Caramel Brownie Thumbprint Cookies
Ingredients
Chocolate Cookie:
- ¾ cup all-purpose flour be sure to measure properly
- ¼ cup Cocoa Powder
- ¼ tsp salt
- ¼ tsp baking powder
- 6 Tbsp unsalted butter softened to room temperature
- ¾ cup firmly packed light brown sugar
- 2 Tbsp granulated sugar
- 1 egg yolk at room temperature
- 1 tsp vanilla extract
Caramel Filling:
- 1 bag chewy caramels
- 2 to 3 tsp milk
- ¼ tsp salt
Chocolate Drizzle
- 2 oz semi-sweet chocolate chips
Instructions
Chocolate Cookies
- Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the flour, Dutch processed cocoa powder, salt, and baking powder in a medium size bowl.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and both sugars on medium high speed until light and fluffy, about 2-3 minutes.
- Add the egg yolk and the vanilla then beat again until completely combined. Scrape down the sides of the bowl as necessary.
- Turn the mixer speed to low, then slowly add the dry ingredients, mixing until just combined.
- Using a cookie scoop , drop mounds of cookie dough onto the prepared baking sheets until you have used up all of the dough.
- Using a ¼ teaspoon measure, gently press down on the tops of the dough balls to create an indent.
- If the spoon is sticking to the dough, dip it into some cocoa powder.
- Once all of the cookie dough balls have been indented, chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350ºF
- Bake the cookies no more than 8 to a baking sheet for 9 to 11 minutes until the edges are set.
- Remove the cookies from the oven, then press down gently again with the ¼ teaspoon measure to re-shape the wells while the cookies are still hot.
- Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely before filling with caramel.
Caramel Filling:
- In a small bowl with a spout (preferably a glass measuring cup with a spout), combine the unwrapped caramels, 2 teaspoons of milk, and salt.
- Melt in the microwave on high for 30 seconds, stir, then continue to microwave in 15 second intervals, stirring after each, until you have a smooth, pourable mixture.
- Add an additional ½ teaspoon of milk if you need to thin it out more.
- While the caramel is still very warm, slowly and carefully fill each chocolate cookie, taking care not to overfill the wells.
- The caramel will spread to the edges, so only fill it about halfway before adding more to fill to the brim.
- Allow the caramel to set before drizzling with chocolate.
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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