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Chocolate Caramel Thumbprints with chopped pecans and chocolate drizzle.

Chocolate Caramel Thumbprints

Bree Hester
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Course cookies
Cuisine American
Servings 2 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.
    Preparing wet and dry ingredients for Chocolate Caramel Thumbprints.
  • Add the flour mixture to the butter mixture and mix until combined.
    Adding the flour and cocoa mixture to the creamed butter and sugar in a stand mixer for Chocolate Caramel Thumbprints.
  • 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.
    Melting caramels and cream in a white bowl for Chocolate Caramel Thumbprints.
  • I used a small ice cream scoop and rolled the dough into balls.
    Rolling Chocolate Caramel Thumbprints dough into balls on parchment paper.
  • Whip the reserved egg whites until foamy. Roll the dough balls into the egg whites. Then roll them into the chopped pecans.
    Rolling chocolate caramel thumbprint dough balls in egg whites and chopped pecans.
  • Put the dough onto a parchment-lined baking sheet. Using your thumb, press down to form a well in the cookie.
    Pressing wells into Chocolate Caramel Thumbprint cookie dough on a baking sheet.
  • 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.
    Preparing melted caramel sauce and pecan-coated Chocolate Caramel Thumbprint cookies for filling.
  • Fill the indent with the caramel.
    Chocolate Caramel Thumbprints with pecan edges on a cooling rack.
  • 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!
    Creamy melted chocolate in a white bowl for baking or decorating desserts.

Nutrition

Calories: 1679kcalCarbohydrates: 209gProtein: 20gFat: 91gSaturated Fat: 50gSodium: 904mgFiber: 11g
Keyword chocolate caramel thumbprints, Easy dessert Recipe
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