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Chocolate Caramel Thumbprints Recipe

Chocolate Caramel Thumbprints Recipe photo by Taste of Home

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Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino San Juan Capistrano, California

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Chocolate Caramel Thumbprints Recipe

Prep: 25 min. + chilling Bake: 10 min.

Yield: 30 Servings

25 10 35

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
FILLING:
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Beat egg white. Place egg white in a shallow bowl. Place nuts in another shallow bowl. Dip balls into egg white and coat with nuts.
Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: about 2-1/2 dozen.

Nutritional Facts 1 cookie equals 128 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 55 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Caramel Thumbprints in Taste of Home December/January 2004, p31

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Reviews for Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

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Reviewed on Nov. 29, 2011 by baknfool

I've been making this cookie for years since I first came across it! People ask for platters of this cookie for parties and family get togethers. A definite tradition at my house!

Reviewed on Apr. 19, 2011 by Aunt Roo

I started making these cookies for a Christmas basket in 2007 and now every year I am asked to make these cookies. I use walnut instead of peacans and they are very good. Make these cookies once and your guests will ask for the recipe. I love making these cookies, not just at Christmas, but all year long. I love these cookies they are my favorite!!

Reviewed on Jan. 10, 2011 by mnsclc

Everyone who has tasted these cookies has loved them! The second time I made them I used homemade caramel and walnuts instead of pecans and they were even better!! I will definately make these again.

Reviewed on Oct. 17, 2009 by AMWmomofsix

My mom and I decided to make these one day but she bought store bought caramel ice cream topping to use for the filling. They tasted very good buy the topping was a little runny. Next time we make them I think we will use the filling recipe instead.

Reviewed on Sep. 18, 2009 by netsie

I have frozen these delicious cookies many times with no problems. I love these cookies. They look so pretty sitting on a plate. I have sold them at charity food sales and have people coming back year after year to purchase them.

Annette Newberry

Standish, Me.

Reviewed on Dec. 11, 2008 by joyriver

I have frozen just the dough - both before and after making the balls and it worked fine. I haven't frozen the completed cookies yet but it should work fine.

joyriver

Reviewed on Dec. 10, 2008 by Steph12205

Can these be frozen??

Reviewed on Oct. 07, 2008 by joyriver

Excellent flavor - time consuming but worth it.