Chocolate Thumbprint Cookies 2 Ways (Salted Caramel and White Chocolate Peppermint)

For the Cookie Base

Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.

Whisk

In a medium bowl, whisk the flour, cocoa, espresso powder, baking powder, baking soda, and salt together; set aside.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix just until incorporated. Add all flour mixture and mix on lowest speed just until no flour shows.

Roll dough into 1-inch balls, then roll the balls into the Turbinado sugar. Set balls 2-inches apart on the prepared baking sheets.

Indent

Using a greased, rounded ½-teaspoon measuring spoon, make an indentation in the center of each ball of dough.

Bake at 350°F until set about 10-12 minutes, switching and rotating sheets halfway through baking.

For the Salted Caramel Thumbprint Cookies

Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted.

Transfer

When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations.

Set

Let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.

Fill each indentation with the melted caramel mixture and sprinkle with flake sea salt. Cookies are ready to eat when the caramel is set.

For the White Chocolate Peppermint Thumbprint Cookies

Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot.

Crush

Place the peppermints in a quart-size, zipper-style plastic bag and use a rolling pin to crush to desired size.

Transfer

When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations and let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.

Fill each indentation with the melted white chocolate and sprinkle with crushed peppermints. Lightly press the peppermint into the white chocolate. Let the cookies set until the white chocolate is firm.