Caramel Chocolate Thumbprints


Let’s just take a minute and let that sink in. Maybe do a little happy dance.


So, to celebrate, I flipped through my Better Homes and Gardens New Cookbook and came across these beauties.


Mmmmm, they are gorgeous and delicious!


A moist chocolate cookie rolled in nuts, filled with caramel, and drizzled with chocolate.


Hold on a sec, let me go grab a cookie to get through writing this mouth-watering post.

Ok, I’m back.


Note: We did not have enough pecans (and I had already ran to the store to get caramels and whipping cream), so I used walnuts instead. They still look wonderful and taste amazing.

Caramel Chocolate Thumbprints

Yield: 2 dozen

Time to make: 30 minutes

Chill time: 1-2 hours


  • 1 egg
  • 1 stick (1/2 cup) butter, softened
  • 2/3 cup sugar
  •  2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 16 vanilla caramels, unwrapped
  • 3 tablespoons whipping cream
  • 1¼ cups finely chopped pecans
  • 3 ounces (1/2 cup) semisweet chocolate chips


Separate the egg, placing the yolk and white in different bowls. Cover and chill the egg white. In a large mixing bowl, beat the butter with a mixer for 30 seconds. Then add the sugar, beat well. Beat in the egg yolk, milk, and vanilla.

In a different bowl, stir the flour, cocoa powder, and salt together. Add the flour mixture to the butter mixture and beat until combined, scraping the sides occasionally. Wrap the cookie dough in plastic wrap and chill for at least 1 hour, or until easy to handle.

While the dough is chilling…

    • Unwrap the caramels
    • Finely chop the pecans and store them in a medium sized bowl.

Preheat the oven to 350°F and lightly grease a cookie sheet. In a small saucepan, melt the caramels and whipping cream over low heat. Stir until the sauce is smooth, then set aside.

With a fork, slightly beat the reserved egg white. Shape the dough into 1-inch balls. Roll the dough balls in the egg white, and then roll them in the pecans. Place them 1 inch apart on the prepared cookie sheet. Use you thumb to make an indentation in the center of each cookie. (Or, use the bowl of a teaspoon.)

Bake for 10-15 minutes, or until the edges are firm. Remove the cookies from the oven. (If any indentations puff up during baking, either re-press your thumb or the bowl of a measuring spoon if they’re too hot.) Reheat the caramel mixture if necessary and spoon the mixture into the cookie centers. Let them cool on a wire rack.

In a microwave-safe bowl (or another saucepan), heat the chocolate chips for 30 seconds, or until melted. Let cool slightly, then pour the chocolate into a heavy-duty plastic bag. Slit one corner (it is easier to make the hole bigger, but impossible to make the hole smaller!). Squeeze the chocolate onto each cookie. Let the cookies stand until the chocolate is set.


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