Dear Chocolate Lovers of the World,
I’m about to give you the best Christmas present you’ve ever gotten.
These Fudge Brownie Thumbprint Cookies w/ Caramel Drizzle are what your chocolate-covered Christmas dreams are made of. We Chocoholics don’t fantasize about falling snow, mistletoe, or sparkling Christmas trees; we dream about chocolate, piles of chocolate in every form: truffles, bars, cakes, frosting, pudding, and of course, cookies. At Christmastime, you better give us chocolate lovers some seriously chocolaty cookies, or it isn’t really Christmas.
Being a chocoholic myself, I would never deprive my fellow addicts of the supremely chocolatey cookie that’s on the top of their wishlist. These Fudge Brownie Thumbprint Cookies have two intense levels of chocolate, so if the first dose doesn’t send you into a chocolate-enduced euphoria, then the second one surely will. We’ve got super fudgy, chewy brownie cookies that truly are the love child of a moist brownie and handheld cookie. Then, we imprint a little crater in the center and fill it up with rich, velvety fudge. Finally, we finish with a drizzle of sweet caramel, because why? Because we can, and it’s to die for.
These heavenly cookies are the total package because, besides being scrumptious, they’re good-looking too. I gave them as gifts to my co-workers, along with several others treats that shall appear next week, and the first thing one of them did upon opening the box was exclaim how pretty they are. But guess what? That elegant presentation is merely a matter of punching a crater in the center of the cookies, filling with fudge, and slopping some caramel on top. It’s the prime example of a perfect holiday cookie: gorgeous, easy to make, and so gosh darn good.
A Few Tips Before You Get Cooking:
- The key to a perfectly fudgy cookie is not to over-bake them.
- Any fudge sauce will do for filling these, but the best EVER is Wegman’s Chocolate Sauce. It’s thick and rich, more like ganache. You could also make homemade ganache to fill them.
- The same goes for the caramel; I used Wegman’s caramel sauce. I also recommend Mrs. Richardson’s.
- Both the Wegmans sauces can be found in the aisle with the other ice cream toppings.
- Also try topping these with a sprinkle of nuts.
- This dough freezes great, so make it ahead and freeze then thaw and bake when you’re ready for chocolate heaven.
- Mix/beat as little as possible! Over-mixing ruins the fudgy texture.
Fudge Brownie Cookie Thumbprints w/ Caramel Drizzle
Cookie base adapted from food.com
Yield – about 3 dozen
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 1-oz. unsweetened chocolate squares , melted & cooled to room temperature
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 teaspoon salt
- 1 10-oz. jar fudge, chocolate sauce, or ganche – should be thick (Recommended: Wegmans Triple Chocolate Sauce)
- 1 10-oz. jar caramel sauce (Recommended: Wegmans or Mrs. Richardson’s)
Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium-low speed with an electric mixer until blended. Add eggs and vanilla, mixing well on low speed.
Combine flour, baking powder, and salt in a medium bowl.
Add about one-1/3 of dry mixture at a time to chocolate mixture, mixing on medium-low speed after each addition. Cover and let chill at least 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Shape dough into tablespoon-sized balls. Place cookies 2 inches apart on baking sheets. Bake for 10 to 12 minutes or until set. Immediately after removing from the oven, use a flat circle-shaped surface (I used the bottom of a pizza cutter; you could also use a small shot glass or end of a thick spoon handle) to press a crater into the center of each cookie. If you don’t have anything that works for making the imprint, just use your fingers.
Cool on wire racks.
- Fill craters with fudge/chocolate sauce/ganache. You might want to microwave the fudge for less than 10 seconds just to get it fluid. Let set in freezer for a few minutes then drizzle with caramel. You can do this with a fork or use a plastic condiment dispenser. Store in an airtight container for up to 5 days. Keep in fridge if it’s warm out.