These dreamy caramel latte thumbprint cookies are perfectly soft, thick, and full of coffee flavor. Filled with gooey caramel and finished with a touch of sea salt, they’re ideal for holiday cookie trays. Vegetarian.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy-free recipes and remains popular with long-time readers. You can try substitutions to make it dairy free, but I have not tested them and can’t guarantee results.

Cookies have been everywhere lately — after our holiday party I baked way more than I expected. Our friends ate a generous portion, but there were still plenty left over.

I may have gotten a bit carried away with the baking. Now the house is full of cookies and I’m wondering who will help me with the leftovers — or my hips.

That said, I’m not really asking you to take the cookies away. I’ll just work out a little more and keep tasting these caramel latte thumbprint cookies. They’re that good.

I tested this recipe a couple of times before sharing it here to make sure the texture and flavor were just right. Consider this quality control — I ate a few (dozen) to be sure. I also passed them around to friends, who were happy to help.

These are thick cream cheese cookies with a subtle espresso kick from a bit of espresso powder. After baking, each cookie gets a pool of warm, gooey caramel and a light sprinkle of flaky sea salt for the perfect sweet-and-salty contrast.

They’re soft, tender, and full of coffee flavor — exactly what you want on a holiday cookie tray or anytime you’re craving a decadent cookie with coffee and caramel notes.

Additional Cookie Recipes:

• Chocolate Cream Cheese Cookies
• Vanilla Chai Shortbread Cookies
• Grandma’s Butter Horns
• Maple Pecan Biscotti

Did you make this recipe? Rate and review it below — I’d love to hear how it turned out for you.

Caramel Latte Thumbprint Cookies

Yield:
about 27 cookies

Prep Time:
20 minutes

Additional Time:
1 hour

Cook Time:
15 minutes

Total Time:
1 hour 35 minutes

Soft, thick cookies flavored with espresso powder, filled with warm caramel and finished with flaky sea salt — a perfect holiday treat.

Ingredients

For the cookies:

• 1 (8 ounce) package cream cheese, room temperature
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• 1 tablespoon espresso powder*
• ¼ teaspoon salt

For the filling:

• 6 ounces caramel candies, unwrapped
• 3 tablespoons heavy cream
• flaky sea salt, for sprinkling

Instructions

To make the cookies:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium for about 1 minute until well blended. Add the granulated sugar, brown sugar, and vanilla. Beat on medium until light and combined, about 2 minutes.
2. Add the flour, baking powder, espresso powder, and salt. Mix on low until just combined.
3. Cover and refrigerate the dough for 1 hour.
4. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
5. Shape the chilled dough into 1-inch balls (about a heaping tablespoon each) and place them 2 inches apart on the prepared sheet.
6. Use your thumb or a wine cork to press a deep indentation into the center of each cookie.
7. Bake for 13–16 minutes, until lightly golden and set. If the wells shrink, press them again while the cookies are warm.
8. Let the cookies cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely before filling.

To make the filling:

1. Put the caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and spoonable.
2. Spoon a small amount of caramel into each cookie indentation and finish with a sprinkle of flaky sea salt. If the caramel firms up, warm it briefly and stir to restore the right consistency.

Notes

*Espresso powder isn’t always available at every grocery store. It can be found online or at specialty kitchen shops.

Nutrition Information:

Yield: 27
Serving Size: 1

Amount Per Serving:
Calories: 120Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 56mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 1g

Nutrition data shown is an estimate and for informational purposes only. It should not replace professional medical advice.