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Chocolate Pecan Thumbprints

 Chocolate Pecan Thumbprints
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
9 ServingsPrep: 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 McCormick® Pure 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.

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Chocolate Pecan Thumbprints (continued)

Nutritional Facts: 1 serving (2 each) equals 319 calories, 23 g fat (10 g saturated fat), 54 mg cholesterol, 127 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.