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Home » Sweet & Snacky » Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies

Baking· Sweet & Snacky

19 Dec

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 we do our usual baking for the holidays and we make things like Christmas Pretzel Candy, Easy Peanut Butter Balls, and Small Batch Gingerbread, but this year we decided to try something new.

These Chocolate Caramel Thumbprint Cookies have all the elements of a perfect bite. Soft chocolate cookies rolled in nutty, sweet pecans, filled with creamy caramel, and finished with a drizzle of chocolate!

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Chocolate Caramel Thumbprint Cookies on a plate.

How to Make Chocolate Caramel Thumbprint Cookies

These cookies are so fun to make and share. With big flavors of chocolate, pecans, and caramel, these soft and delicious cookies are the perfect bite!

Beating the butter and sugar together in the stand mixer for the Chocolate Caramel Thumbprint Cookies.

In the bowl of a stand mixer cream together butter and sugar until light and fluffy.

Adding the egg, milk and vanilla into the mixture.

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.

Whisking together the dry ingredients.

In another bowl, whisk together flour, cocoa and salt; gradually beat into creamed mixture.

Cookie dough ready for the Chocolate Caramel Thumbprint Cookies

Refrigerate, covered, for an hour until dough becomes solid. It makes it much easier to roll it into balls.

Chopping the pecans for the Chocolate Caramel Thumbprint Cookies

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!

Whisking the egg white and water to make the pecans stick.

In a shallow bowl, beat the egg white with one tablespoon of water until frothy.

Coating the Chocolate Caramel Thumbprint Cookies in pecans.

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.

Making the indents (thumbprints) for the caramel.

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.

Melting the caramels for the Chocolate Caramel Thumbprint Cookies

In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth.

Adding the caramel into the indents of the Chocolate Caramel Thumbprint Cookies

Fill each cookie with about 1/2 teaspoon caramel mixture.

Melting chocolate chips in the microwave.

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.

Getting the chocolate ready to drizzle the cookies.

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.

Drizzling the Chocolate Caramel Thumbprint Cookies with melted chocolate

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!

Finished Chocolate Caramel Thumbprint Cookies on a plate.

Other Holiday Treat Recipes You May Like

Christmas Pretzel M&M Hugs – Brighten up any table or holiday tray!

Brown Sugar Candy – Crumbly, delicious and ridiculously decadent, this old fashioned treat is amazing!

Rolo Turtles – Salty pretzel, sweet caramel, and buttery pecan in one delicious bite!

Cookie Dough Truffles – Chocolate covered, edible cookie dough truffles!

Classic Sponge Toffee – this light and airy crunchy treat is addictive and fun to make!

Chocolate Caramel Thumbprint Cookies

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!
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Dough Refrigeration: 1 hour hour
Total Time: 1 hour hour 22 minutes minutes
Servings: 24 cookies
Calories: 186kcal

Equipment

  • Stand mixer or hand mixer

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
Prevent your screen from going dark

Instructions

  • In the bowl of a stand mixer cream together butter and sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
  • 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!

Nutrition *

Calories: 186kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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