Chocolate Caramel Thumbprints

Monday , 9, December 2013 Leave a comment

Chocolate Caramel Thumbprints

Could these look yummier ?!

Chocolate..Caramel…Pecans…all wrapped up in a cookie! ­čÖé


  • 1/2 cup Butter.. softened
  • 2/3 cup Sugar
  • 1┬álarge Egg…┬áseparated
  • 2 tbsp. 2% Milk
  • 1 tsp. Vanilla extract
  • 1 cup Flour
  • 1/3 cup Baking Cocoa
  • 1/4 tsp. Salt
  • 1 cup┬áPecans…finely chopped
  • 12 to 14 Caramels
  • 3 tbsp. heavy Whipping Cream
  • 1/2 cup Semisweet Chocolate Chips
  • 1 tsp. 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 stick.
  • Place 2 in. apart on greased baking sheets.
  • Press a deep indentation in center of each with the end of a wooden spoon handle…or your thumb ­čśë
  • 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.

Recipe courtesy of Taste of Home

Chocolate Caramel Thumbprints

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