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Chocolate Caramel Thumbprints Recipe

Chocolate Caramel Thumbprints Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch YIELD:30 servings


  • 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.

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.

Reviews for Chocolate Caramel Thumbprints

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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!"

Reviewed Dec. 16, 2015

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

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 delicious!"

Reviewed Oct. 22, 2015

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

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."

Reviewed Feb. 22, 2014

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

Reviewed Dec. 28, 2013

"I just made these as part of my Christmas cookie baking. They were awesome! I have a family member with a nut allergy so I rolled them in chocolate sprinkles which turned out fine."

Reviewed Dec. 19, 2013

"like everyone says, they take time to make but the outcome is well worth it. it is on our Christmas must have cookie list every year. Everyone who has tried them, loves them!"

Reviewed Nov. 23, 2013

"Time consuming to prepare, but they are now our favorite cookies for Christmas! They don't last long."

Reviewed Oct. 17, 2013

"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-Harz
Volunteer field editor"

Reviewed Nov. 29, 2011

"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 Apr. 19, 2011

"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 Jan. 10, 2011

"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 Oct. 17, 2009

"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 Sep. 18, 2009

"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 Dec. 11, 2008

"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.


Reviewed Dec. 10, 2008

"Can these be frozen??"

Reviewed Oct. 7, 2008

"Excellent flavor - time consuming but worth it."

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