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Chocolate Caramel Thumbprints

 Chocolate Caramel Thumbprints
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
30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons 2% milk
  • 1 teaspoon McCormick® Pure 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


  • 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

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Chocolate Caramel Thumbprints (continued)

Directions (continued)

  • 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.
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.