Chocolate Caramel Thumbprints Recipe

5 22 28
Chocolate Caramel Thumbprints Recipe
Chocolate Caramel Thumbprints Recipe photo by Taste of Home
Publisher Photo

Chocolate Caramel Thumbprints Recipe

Read Reviews
5 22 28
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

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 egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.
Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks 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 microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chocolate Caramel Thumbprints in Taste of Home December/January 2004, p31

Nutritional Facts

1 cookie: 128 calories, 8g fat (3g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 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
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
  2. Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.
  3. Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
  4. 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 microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chocolate Caramel Thumbprints in Taste of Home December/January 2004, p31

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Reviews forChocolate Caramel Thumbprints

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MY REVIEW
GStaelens User ID: 1765741 260251
Reviewed Jan. 25, 2017

"Great"

MY REVIEW
Jody User ID: 9041608 259802
Reviewed Jan. 17, 2017

"These cookies are amazingly delicious! Made exactly according to the recipe & they turn out perfect every time... Double batch at Christmas for treat trays and another batch since then for someone who missed out! Make these, you won't be sorry! :)"

MY REVIEW
JoAnn User ID: 8980111 257701
Reviewed Dec. 4, 2016

"Just finished making these cookies. I made them the glutenfree version instead using Predidents Choice GF flour, same amount as the original recipe. Used semi salted butter and 14 caramels and baked them for 11 minutes. Had some caramel mixture left over so will use 12 caramels next time. I used a small scoop to form the cookies and ended up with 28 cookies. They look wonderful and tasted great."

MY REVIEW
kaly_ab User ID: 1070646 256596
Reviewed Nov. 9, 2016

"Hands down this is one of my favourite cookie recipes ever. The chocolate, nuts and caramel are a traditional and spectacular combination."

MY REVIEW
Mctheknife User ID: 8696287 241644
Reviewed Jan. 13, 2016

"These are so good. Instead of melted caramel for the filling, I made it with store bought dulce de leche....YUM!"

MY REVIEW
MrsGoodrich User ID: 7704397 239550
Reviewed Dec. 16, 2015

"Does anyone know if the butter in the recipe should be salted or unsalted?"

MY REVIEW
Teribee4 User ID: 8658619 239196
Reviewed Dec. 11, 2015

"Rich and chocolatey! I mixed things up a bit. Made half with Hershey kisses and toasted almonds. The other half I omitted the nuts, rolled them in turbinado cane sugar, used the caramel filling and lightly sprinkled the caramel with sea salt...so delicious!"

MY REVIEW
sugarcrystal User ID: 5836839 235452
Reviewed Oct. 22, 2015

"I made a batch of these for coworkers. They were all gone by the end of the day!"

MY REVIEW
kaymarie70 User ID: 8199024 216951
Reviewed Jan. 4, 2015

"I made these cookies for Christmas and they were a definite hit. Sweet chocolate cookie base filled with warm, gooey carmels surrounded by pecans and drizzled with white chocolate and milk chocolate...oh so very good. To enhance the taste, i toasted the pecans and doubled the vanilla. Next time, I'll double the recipe to make more. These are great with vanilla ice cream or simply with a glass of milk."

MY REVIEW
SusiePendro User ID: 7685023 205803
Reviewed Feb. 22, 2014

"This is the best Thumbprint cookie I ever ate. Big success as Christmas."

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