Chocolate Caramel Thumbprint Cookies are cakey chocolate cookies rolled in chopped pecans, filled with caramel and then drizzled in chocolate. A little extra work but every bite is worth it!
Every year I do my usual baking for the holidays and I make things like Christmas Pretzel Candy, Easy Peanut Butter Balls, and Small Batch Gingerbread Friends, but this year I decided to try something new. These Chocolate Caramel Thumbprint Cookies have all the elements of a perfect bite.
Soft chocolate cookies wrapped in nutty, sweet pecans and filled with creamy caramel, with a drizzle of chocolate to finish the cookie. Beautiful and delicious, they are a welcome addition to any holiday tray!
How to Make Chocolate Caramel Thumbprint Cookies
In the bowl of a stand mixer cream together butter and sugar until light and fluffy.
Beat in the egg yolk, milk and vanilla until incorporated. Save the egg white because you will need it later to make the pecans stick.
In another bowl, whisk together flour, cocoa and salt; gradually beat into creamed mixture.
Refrigerate, covered, for an hour until dough becomes solid. It makes it much easier to roll it into balls.
A note about the pecans: Chopped pecans that you buy from the store might not be fine enough to roll the cookies in so you may want to chop them a little more. This is better done using a knife than a food processor because the food processor can make them into pecan dust!
In a shallow bowl, beat the egg white with one tablespoon of water until frothy.
Preheat oven to 375°. Roll the dough into 1 inch balls. Place pecans in a separate shallow bowl. Roll the balls in egg white, then flatten into patties in the bowl of chopped pecans to help them stick.
Place the cookies 2 inches apart on a baking sheet lined with a silicone baking pad. Using your thumb, make a deep indentation in center of each cookie. Bake 10-12 minutes. Remove pan from oven but leave cookies on baking sheet to cool.
In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth.
Fill each cookie with about 1/2 teaspoon caramel mixture.
In a small bowl combine the chocolate chips and 1/2 tsp oil. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again. The chocolate mixture should be smooth.
Transfer the chocolate to a small zip-top bag. I usually set the bag into a small bowl and use a spatula to transfer it. Remove the air from the bag and twist the bag closed.
Cut a small hole in the corner and drizzle the chocolate over the cookies; let stand until set, or place into the refrigerator to set the caramel and chocolate faster. Store in an airtight container. Enjoy!
Other Holiday Treat Recipes You May Like
Christmas Pretzel M&M Hugs – brighten up any table or holiday tray!
Brown Sugar Candy – Chocolate covered or not, this old fashioned treat is amazing!
Rolo Turtles – salty pretzel, sweet caramel, and buttery pecan in one delicious bite!
Cookie Dough Truffles – chocolate covered, safe to eat cookie dough truffles!
Classic Sponge Toffee – this light and airy crunchy treat is addictive and fun to make!
Chocolate Caramel Thumbprint Cookies
Ingredients
Cookie
- 1/2 cup butter softened
- 2/3 cup white sugar
- 1 large egg separated
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup flour
- 1/3 cup cocoa
- 1/4 tsp salt
- 2 cups finely chopped pecans
Topping
- 12 to 14 caramels unwrapped
- 2 tbsp heavy cream
- 1/2 cup chocolate chips
- 1/2 tsp vegetable or canola oil
Instructions
- In the bowl of a stand mixer cream together butter and sugar until light and fluffy.
- Beat in egg yolk, milk and vanilla until incorporated.
- In another bowl, whisk together flour, cocoa and salt; gradually beat into creamed mixture.
- Refrigerate, covered, for an hour until dough becomes solid.
- Preheat oven to 375°. Roll the dough into 1 inch balls.
- In a shallow bowl, beat egg white with one tablespoon of water. Place pecans in a separate shallow bowl. Roll the balls in egg white, then flatten into patties in the chopped pecans to help them stick.
- Place the cookies 2 inches apart on a baking sheet lined with a silicone baking pad.
- Using your thumb, make a deep indentation in center of each cookie.
- Bake 10-12 minutes. Remove pan from oven but leave cookies on baking sheet to cool.
- In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth.
- Fill each cookie with about 1/2 teaspoon caramel mixture.
- In a small bowl combine the chocolate chips and 1/2 tsp oil. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again.
- Once chocolate is smooth, transfer to a small zip-top bag. Remove the air from the bag and twist the bag closed.
- Cut a small hole in the corner and drizzle the chocolate over the cookies; let stand until set.
- Store in an airtight container. Enjoy!
* The information shown is an estimate provided by an online nutrition calculator.
Leave a Reply