They are rich and chocolaty and have a nice crunch from the pecans. The base alone makes a pretty tasty little snack, but the caramel and extra chocolate make it super fancy. I like fancy.

Chocolate Caramel Thumbprints with a pecan coating, filled with caramel, and drizzled with chocolate.

When someone does something nice for you, I think that it is always good form to reciprocate in the like. These cookies were a thank you gift for someone that helped me out of a bind. Sometimes, I am surprised at how kind people are. It is so refreshing to have someone out of the blue do something nice for you and make your life a little easier. These kinds of people need to be thanked. And thanked often. So, Mrs. C, thank you so much for helping me out last week. I truly appreciate it.

Ingredients for Chocolate Caramel Thumbprints: milk, flour, cocoa, butter, sugar, caramels, and pecans.

I remember Mrs. C telling me that she loved turtles. You know what I mean, the candy with caramel, chocolate, and pecans. Um, I like that combo too. But I had a hard time coming up with something to make. I searched the Interweb and eventually adapted these from Better Homes and Gardens. They are rich and chocolaty and have a nice crunch from the pecans. The base alone makes a pretty tasty little snack, but the caramel and extra chocolate make it super fancy. I like fancy.

Preparing melted caramel sauce and pecan-coated Chocolate Caramel Thumbprint cookies for filling.

Do you have a fabulous turtle recipe? If so can you link it for me in the comments? Awesome. Thanks!

Chocolate Caramel Thumbprints in a brown box, with chopped pecans and chocolate drizzle.

How to Package Them ?

I packaged them in a box lined with parchment. I found these cute little snowman stickers at Michaels. They are from the Martha Stewart collection. I added a little ribbon and a sticker and it is ready for giving.

Chocolate Caramel Thumbprints

Bree Hester

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Additional Time 2

Total Time 2 20

Course cookies

Cuisine American

Servings dozen

Calories 1679 kcal

Ingredients

1 egg
1/2 cup room temperature butter
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
16 caramels
3 tablespoons cream
1 1/4 finely chopped pecans
1/2 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Separate the egg and reserve the egg white. Cream together the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla. Put the flour, cocoa, and salt in a bowl.
Add the flour mixture to the butter mixture and mix until combined.
Wrap the dough in parchment or plastic wrap and chill for 2 hours.
Melt the caramels and the cream in a bowl. I microwaved mine in 30-second intervals and stirred them until they were completely melted. Set aside.
I used a small ice cream scoop and rolled the dough into balls.
Whip the reserved egg whites until foamy. Roll the dough balls into the egg whites. Then roll them into the chopped pecans.
Put the dough onto a parchment-lined baking sheet. Using your thumb, press down to form a well in the cookie.
Bake the cookies in a preheated 350-degree oven for about 10 minutes. The edges will be firm. If your thumbprint puffs up, just press your thumb into it again.
If your caramel is too thick, stick it back in the microwave for a few seconds to loosen it back up.
Fill the indent with the caramel.
Melt the chocolate chips in the microwave. Microwave in 30-second intervals, stirring well in between each interval until the chocolate is completely melted. Add the oil until it is drizzling consistency and drizzle generously!