Description
Rich chocolate thumbprint cookies rolled in pecans, filled with caramel, and drizzled with chocolate, soft, gooey, and indulgent.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg yolk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 cup chopped pecans
16 caramel candies
2 tbsp heavy cream
1/2 cup chocolate chips or melting chocolate
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Beat butter and sugars until creamy; add egg yolk and vanilla.
3. Mix in flour, cocoa powder, and salt until dough forms.
4. Roll dough into balls; coat in chopped pecans.
5. Press centers gently with thumb or spoon.
6. Bake 10–12 minutes; re-press centers if needed.
7. Melt caramels with cream; fill cookie centers.
8. Melt chocolate and drizzle over cooled cookies.
Notes
Use high-quality cocoa for best flavor.
Sprinkle sea salt for salted caramel version.
Store in airtight container up to 5 days or freeze unfilled cookies for 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American