Did these Caramel Filled Chocolate Cookies catch your eye? Ka rawe - excellent because these little beauties are what cookie moemoeā (dreams) are made of. These fudgy chocolate thumbprint cookies are filled with thick caramel and can be adorned with a chocolate frosting.
I originally made these pihikete (cookies) for The Giving Series and because I was giving them away, they had to be decorated to the nines. However, you take these pihikete as far as you want them to go. Karawhuia - go for it!
More options using the same base cookie:
If you prefer a rahipere (raspberry) version, I have you covered! Head to this recipe: Chocolate and Raspberry Thumbprint Cookies. If you want a similar cookie with peanut butter goodness instead, head to this recipe: Buckeye Cookies.
Videography and photography by Sarah Henderson.
Ingredient Tips for these Caramel Filled Chocolate Cookies:
- Butter: I prefer salted pata (butter) but unsalted works so just use what you have.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies but huka one (caster sugar) also works.
- Flour: Plain flour or high grade flour both work in these cookies.
- Cocoa: I prefer Dutch cocoa in my baking but use what you have.
- Caramel: Either make my Easy Caramel or a use a store-bought Dulce De Leche to fill the pihikete (cookies).
- Dark Chocolate: I love dark chocolate for its deep flavour but use your favourite.
Expert Tips:
Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the cookies and give the sugar time to dissolve into the butter.
To make it easier when making the thumbprint holes in the pihikete (cookies), rotate the handle side to side.
When you are piping the pihikete (cookies), top up the piping bag as you go. Adding a little bit at a time helps the buttercream not to melt too much as you are piping.
STEP BY STEP INSTRUCTIONS FOR THE Caramel Filled Chocolate Cookies:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Homemade Caramel (Optional):
If you are making the caramel: Follow the homemade caramel recipe using the quantities on the recipe below.
If you are using store-bought: Skip this step.
2. PREHEAT THE OVEN:
Preheat your oven to 170 °C on the bake setting or 160 °C fan bake setting.
3. WHIP THE BUTTER AND SUGAR:
In a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy in colour and texture.
4. ADD THE DRY INGREDIENTS:
Stir through the kōkō (cocoa).
Add the puehu parāoa (flour) and then stir it until a dough forms.
5. ROLL THE BISCUITS:
Roll the mixture in to 20 equal balls.
Place them on to a baking tray and press them down until they are 2 cm high (these biscuits melt down when they bake so don't squash them down too much).
6. CREATE THE THUMBPRINTS:
Then use a 2 cm wide handle to gently create holes in to each pihikete (biscuit), go as deep as you can.
If they crack, smooth them out by pressing the sides together.
7. BAKE THE COOKIES:
Bake in the preheated oven for 9 minutes.
Remove from the oven and gently press down the holes again to create deep holes for the karamea (caramel) to go in.
8. Fill the Cookies with Caramel:
Once the karamea (caramel) has thickened slightly, spoon it in to the pihikete (biscuits) and make sure to fill them to the top.
9. Chill the Cookies:
Note: If you are decorating the pihikete (cookies), don't chill them up until the buttercream is added.
Whakamātaohia (refrigerate) for 20 minutes so the karamea (caramel) thickens further.
If you are only going to this step, it is time for a cuppa because your cookies (biscuits) are ready like this. Ka mau te wehi (fantastic)!
If you are decorating them, go to the next step.
10. Make the Chocolate Buttercream (Optional):
Whip up a half quantity of my chocolate buttercream following the measurements below on the recipe.
Even though the quantities are different, the process is exactly the same.
11. Decorate the Cookies (Optional):
If you are piping it on: Add around ½ cup of pani reka (buttercream) in to a piping bag with a small basket weave nozzle tip.
Top up the piping bag as you go, adding a little bit at a time helps the buttercream not to melt too much as you are piping.
Use the piping tip to create a pattern that conceals the karamea (caramel) inside the pihikete (cookie).
If you are not piping: Add a teaspoon of pani reka (buttercream) on to each cooled pihikete (cookie) and smooth out the tops.
Sprinkle with a touch of the crushed pihitāhio (pistachio).
12. Refrigerate:
Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).
Store the Cookies:
Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
There are many more
Pihikete (Biscuit) Recipes
There are so many flavours and styles to choose from. Enjoy!
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chocolate and Caramel Thumbprint Cookies - Pihikete Tapukara Tiakarete me te Karamea
Ingredients
Caramel - Karamea (Homemade Option)
- ½ quantity of my homemade caramel recipe
- 65 g pata (butter)
- ½ C (100 g) huka hāura (brown sugar)
- ¼ teaspoon tote (salt, fine)
- ½ C (125 ml) kirīmi (cream, pouring)
Caramel - Karamea (Store-bought Option)
- 300 g store bought Dulce De Leche
Chocolate Biscuits - Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C (150 g) huka hāura (brown sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (50 g) kōkō (cocoa, dutch is best)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
Chocolate Buttercream - Pani reka Tiakarete (Optional)
- ½ quantity of my dark chocolate buttercream
- 90 g tiakarete parauri (dark chocolate)
- 1 ½ tablespoon (20 ml) miraka (milk)
- 95 g pata kūteretere (softened butter)
- ¼ C (40 g) puehu huka (icing sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
The Decoration - Te Whakarākei (Optional)
- ¼ C (25 g) pihitāhio (pistachios, finely chopped)
Instructions
Make the Homemade Caramel (Optional):
- If you are making the caramel: Follow the homemade caramel recipe using the quantities above. If you are using store-bought: Skip this step.
Preheat the Oven:
- Preheat your oven to 170 °C on the bake setting or 160 °C fan bake setting.
Whip the Butter and Sugar:
- In a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy in colour and texture.
Add the Dry Ingredients:
- Stir through the kōkō (cocoa). Add the puehu parāoa (flour). Stir until a dough forms.
Roll the Biscuits:
- Roll the mixture in to 20 equal balls.
- Place them on to a baking tray and press them down until they are 2 cm high (these biscuits melt down when they bake so don't squash them down too much).
Create the Thumbprints:
- Then use a 2 cm wide handle to gently create holes in to each pihikete (biscuit), go as deep as you can. If they crack, smooth them out by pressing the sides together.
Bake the Cookies:
- Bake in the preheated oven for 9 minutes.
- Remove from the oven and gently press down the holes again to create deep holes for the karamea (caramel) to go in.
Fill the Cookies with Caramel:
- Once the karamea (caramel) has thickened slightly, spoon it in to the pihikete (biscuits) and make sure to fill them to the top.
Chill the Cookies:
- Whakamātaohia (refrigerate) for 20 minutes so the karamea (caramel) thickens further. If you are decorating the pihikete (cookies), don't chill them up until the buttercream is added.
- If you are only going to this step, it is time for a cuppa because your cookies (biscuits) are ready like this. Ka mau te wehi (fantastic)!If you are decorating them, go to the next step.
Make the Chocolate Buttercream (Optional):
- Whip up a half quantity of my chocolate buttercream following the measurements above.Even though the quantities are different, the process is exactly the same.
Decorate the Cookies (Optional):
- If you are piping it on: Add around ½ cup of pani reka (buttercream) in to a piping bag with a small basket weave nozzle tip. Top up the piping bag as you go, adding a little bit at a time helps the buttercream not to melt too much as you are piping.
- Use the piping tip to create a pattern that conceals the karamea (caramel) inside the pihikete (cookie).
- If you are not piping: Add a teaspoon of pani reka (buttercream) on to each cooled pihikete (cookie) and smooth out the tops.
- Sprinkle with a touch of the crushed pihitāhio (pistachio).
Refrigerate:
- Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).
Store the Cookies:
- Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
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