Chocolate Pecan Thumbprints Recipe

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Chocolate Pecan Thumbprints Recipe
Chocolate Pecan Thumbprints Recipe photo by Taste of Home
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Chocolate Pecan Thumbprints Recipe

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Every Christmas for over 30 years, I have rolled, cut, shaped and baked batches cookies for family and friends. These melt-in-your-mouth morsels with a dollop of chocolate in the center are among my favorites.—Jim Ries, Milwaukee, Wisconsin
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped pecans
  • 3/4 cup semisweet chocolate chips

Directions

In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.
Originally published as Chocolate Pecan Thumbprints in Taste of Home December/January 2003, p43

Nutritional Facts

2 each: 319 calories, 23g fat (10g saturated fat), 54mg cholesterol, 127mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 4g protein.

  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped pecans
  • 3/4 cup semisweet chocolate chips
  1. In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
  2. Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
  3. Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
  4. In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.
Originally published as Chocolate Pecan Thumbprints in Taste of Home December/January 2003, p43

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MaryJoFox User ID: 5698369 215839
Reviewed Dec. 24, 2014

"These have a wonderful taste and look! Kind of a lot of work...especially the last step for the chocolate center. So next time I will just put a few,chocolate chips in the indentation before baking. Same results, eliminating a step. Yum!"

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