These chocolate caramel thumbprint cookies are rich, indulgent, and absolutely delicious. A perfect treat for when you feel like baking something special.
They consist of three luxurious layers: a buttery shortbread cookie, a rich caramel filling made with condensed milk and golden syrup, and a decadent dark chocolate topping.
These cookies were inspired by Chocolate Caramel Slice, also known as Millionaire’s Shortbread, which originated in Scotland and has become popular in Australia and New Zealand.
You can find my classic Chocolate Caramel Slice recipe here and my delicious, Marbled Chocolate & Hazelnut Caramel Slice variation here.
Ingredients & Substitutions
Shortbread Cookies
Butter
Butter is essential for making shortbread. Unlike oil, which is liquid at room temperature, butter remains solid and provides the necessary structure and crumbly texture. It also contributes to the rich flavour that defines shortbread. I recommend salted butter for a more flavourful result, although unsalted butter works as well.
Caster Sugar
Caster sugar provides sweetness and contributes to the crisp texture of the biscuits. It’s the best choice for this recipe because it’s finer than granulated sugar. You can use raw caster sugar as an alternative, but I wouldn’t recommend sugar substitutes.
Vanilla Essence
Vanilla essence enhances the flavour and sweetness of the biscuits without adding extra sugar.
Flour
A combination of plain (all-purpose) flour and self-raising flour ensures the perfect texture for these biscuits.
Caramel Filling
Condensed Milk
Sweetened condensed milk is irreplaceable in this recipe as it’s the foundation of the caramel. I use full-fat sweetened condensed milk, but you can also find light condensed milk with less fat and low-sugar condensed milk made with Splenda.
Golden Syrup
Golden syrup adds depth of flavour and gives the caramel a rich, authentic taste. If you can’t find golden syrup, light molasses may work as a substitute, though I haven’t tested it myself.
Brown Sugar
Brown sugar enhances the caramel flavour. Use brown sugar rather than white sugar for the best results.
Butter
Butter is crucial for the taste and texture of the caramel. Again, I recommend salted butter for the best flavour, but unsalted butter will also work.
Chocolate Topping
Chocolate
I recommend using dark baking chocolate with approximately 45% cocoa, which perfectly complements the sweetness of the caramel. For a more intense flavour, you could use chocolate with up to 80% cocoa.
Detailed Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 180oC (360°F) fan forced. Line two baking trays with baking paper. I recommend using compostable baking paper because it’s eco-friendly and works just as well as regular baking paper.
Step 2: Make the Shortbread Cookie Dough
In a medium bowl, beat the butter, sugar, and vanilla essence until pale and creamy. Stir in the combined sifted flours and mix to form a smooth dough.
Step 3: Shape and Bake the Shortbread Cookies
Roll 3 teaspoons of the dough into balls and place well apart on the trays. Make a fairly deep indentation in the centre of each cookie with your thumb. Bake for 10-15 minutes, or until lightly golden.
Step 4: Cool the Shortbread Cookies
While the cookies are still warm, gently press the indentation in the centres again. Leave them to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely. If you don’t have a wire rack, you can leave them on the trays; they will just take a little longer to cool.
Step 5: Make the Caramel
In a medium saucepan, combine the butter, sugar, and golden syrup. Stir over a low heat until the sugar dissolves. Add the condensed milk and stir for about 5-10 minutes, or until smooth and golden.
Step 6: Fill the Cookies
Fill the indentation of each cookie with a heaped teaspoon of caramel. Leave to cookies to completely before topping with chocolate; about 30 minutes.
Step 6: Top with Chocolate
Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Then pour about a teaspoon of the melted chocolate on top of the cookies, leaving a small edge of the cookie exposed.
Let the chocolate set completely before serving. This will take about 30 minutes in the fridge or 2-3 hours at room temperature.
Storage Tips
You can store these chocolate caramel thumbprint cookies in an airtight container at room temperature for up to a week. Although they never last that long in my house, as my family eats them so quickly!
Chocolate Caramel Thumbprint Cookies
Ingredients
- 300 g butter (softened)
- 120 g caster sugar (½ cup)
- 2 tsp vanilla essence
- 240 g plain flour (1 ½ cups)
- 110 g self-raising flour (⅔ cup)
- 50 g butter (softened)
- 2 tbsp brown sugar
- 1 tbsp golden syrup
- 125 ml condensed milk (½ cup)
- 100 g dark chocolate (45% cocoa) (melted)
Instructions
- Preheat the oven to 180C (360F) fan forced. Line two baking trays with baking paper.
- In a medium bowl, beat the butter, sugar, and vanilla essence until creamy. Stir in the combined sifted flours and mix to form a smooth dough.
- Roll 3 tsps. of the dough into balls and place well apart on the trays, make a fairly deep indentation in the centre of each biscuit, and bake for 10-15 minutes, or until lightly golden.
- While warm, gently indent the centre again, leave for five minutes, then cool on a wire rack.
- To make the caramel topping, place the butter, sugar, and syrup in a saucepan. Stir over a low heat until the sugar dissolves. Add the condensed milk and stir for about 5-10 minutes, or until golden.
- Fill the indentation of each biscuit with the caramel and cool.
- Melt the chocolate in the microwave, stirring every 15-20 seconds to avoid burning. Then pour about a teaspoon of the melted chocolate on top of the cookies, leaving a small edge of the cookie exposed.
- Let the chocolate set completely before serving. This will take about 30 minutes in the fridge or 2-3 hours at room temperature.
Pin it for later!
