Chocolate Caramel Thumbprints Recipe
- 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
- 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.
1 cookie: 128 calories, 8g fat (3g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.
Reviews for Chocolate Caramel Thumbprints
"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."
"Hands down this is one of my favourite cookie recipes ever. The chocolate, nuts and caramel are a traditional and spectacular combination."
"These are so good. Instead of melted caramel for the filling, I made it with store bought dulce de leche....YUM!"
"Does anyone know if the butter in the recipe should be salted or unsalted?"
"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!"
"I made a batch of these for coworkers. They were all gone by the end of the day!"
"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."
"Time consuming to prepare, but they are now our favorite cookies for Christmas! They don't last long."
"Takes a bit of time to make but WELL worth it!!! Wonderful fancy cookie!!! I use finely chopped walnuts as that's what I had on hand the first time I made them.Holly Balzer-HarzVolunteer field editor"
"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!!"
"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."
"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."
"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 NewberryStandish, Me."
"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"
"Can these be frozen??"
"Excellent flavor - time consuming but worth it."