You’ll find Chocolate-Chili Thumbprint Cookies with Dulce de Leche combine chocolate with spices and a caramel filling for a cookie that will impress! These are easy to make, but they stand out in a sea of goodies.
These Chocolate-Chili Thumbprint Cookies with Dulce de Leche started out in my head with a nostalgic feel. My parents always made thumbprint cookies for special occasions when I was a kid – they’re so pretty and colorful depending on how you fill them.
For some reason, when I was young, I didn’t really love those thumbprint cookies. I guess I was always on the lookout for the chocolate! If you love chocolate cookies like I do, check out my recipe for Dark Chocolate Brownie Drop Cookies for a chocolate fix times 10! As an adult, I love thumbprint cookies the way my parents made them: rolled in chopped almonds and filled with fruity jam (note to self: make these!).
I decided to create a version of thumbprint cookies that includes the chocolate I love so much, right in the cookie, with some cinnamon and spice added for fun. I used prepared dulce de leche to fill them and to take the flavor combo over the top. This version of thumbprint cookies? Definitely my kind of cookie! The slight zing from the chili powder combines perfectly with cinnamon, chocolate, and of course, the dulce de leche (you can find canned dulce de leche in the Hispanic aisle at many grocery stores).
Chocolate-Chili Thumbprint Cookies with Dulce de Leche are really easy to make, and this version, like my parents’, is perfect for special occasions, too. I like the spices, chocolate, and the caramel goodness, especially at this time of year. The holiday season is here, and these cookies would make a nice addition to any cookie tray you set out.
Do you love cookies, or are you looking for a new treat to make for the holidays? Try one of my favorites like Linzer Cookies with Homemade Orange Marmalade (perfect for the holidays), Lemon Iced Gingersnap Cookies (gluten free), or Cinnamon Pretzel Crunch Sugar Cookies.
These cookies are easy to make, and they will impress at any special occasion. Perfect for the holiday season!
- 1-1/2 cups all-purpose baking flour
- 1/3 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon, plus extra to roll cookies in
- 1/8 teaspoon chili powder, plus extra to roll cookies in
- 1/4 teaspoon salt
- 1/4 teaspoon ground espresso
- 1-1/8 cup sugar, plus extra to roll cookies in
- 1/3 cup butter, softened
- 1/2 cup chocolate chips, melted
- 2 eggs
- 1 (13.4-ounce can) dulce de leche caramel (typically in the Hispanic aisle in many grocery stores)
- In a medium bowl, combine the flour, cocoa powder, baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon chili powder, salt, and espresso. Whisk to combine and set aside.
- In a stand mixer (or use a hand held mixer), blend the 1-1/8 cup sugar, butter, melted chocolate, and the eggs, adding one at a time. Mix on medium speed until combined.
- Add the dry mixture, a little at a time, to the sugar mixture. Mix on low until combined.
- Refrigerate the dough for about 30 minutes.
- Combine about 1/3 cup sugar, 1/4 teaspoon cinnamon, and a pinch of the chili powder in a shallow bowl. Mix with a fork or small whisk until combined. Adjust seasoning to your liking.
- Preheat the oven to 350 degrees F. Roll the chilled dough into 1-1/2-inch balls and roll in the sugar mixture. Place on unlined, ungreased cookie sheets, about 2 inches apart. Use your thumb to create an indentation in the center of the cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are slightly firm.
- Remove from the oven. You’ll likely need to re-form the indentation. Use the back of a spoon to do this while they’re still hot.
- Allow the cookies to sit for a few minutes, then transfer to a wire rack. When cool, fill the cookies with the dulce de leche, about 1/2 teaspoon worth for each.