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Chocolate thumbprint cookies with dulce de leche.

Servings: 20


  • 120 g all purpose flour 00
  • 40 g Dutch cocoa
  • 115 g butter
  • 110 g sugar
  • 1 yolk
  • 1 tbsp fresh cream
  • 1 pinch salt
  • caster sugar to coat
  • dulce de leche


  • Beat soft butter with sugar until creamy, add yolk and cream, mix well.
  • Add flour, cocoa and salt, all sifted.
    Mix well, you will end with a crumbly dough, press it with hands to keep it together.
  • Take small pieces of dough, the size of a big walnut.
    Roll them between hands then roll them in caster sugar to coat.
  • Put the cookies on a baking tray lined with parchment paper and press gently the centre of the cookie with the bottom of a wooden spoon or with your thumb.
  • Bake at 350°F/ 175°C for 10-15 minutes then remove from oven.
    If the thumbprint is less evident press a little more with the wooden spoon while cookies are still hot.
  • Let them cool completely before removing them from the tray and filling them with dulce de leche.
  • Due to the filling these cookies have to be consumed in a couple of days.