Looking for a festive treat that’s as easy to make as it is delicious? These Caramel Chocolate Thumbprint Cookies are the perfect choice. With a soft, chewy base, a crunchy pecan coating, and a gooey caramel center, they’re the ideal holiday cookie for gift giving, parties, or simply satisfying your sweet tooth. Trust me, these cookies are a crowd favorite that will disappear in no time!
The Love for Cookies
Who doesn’t love cookies? They are a universal comfort food, offering the perfect balance of sweetness and texture, loved by just about everyone. Personally, it took me a long time to develop a true love for cookies. As a child, I was never a fan of my mom’s chocolate chip cookies because they always turned out too crispy. This turned me off to cookies for quite a while.
However, my cookie aversion was finally broken when I met my husband, the certified cookaholic. This guy could easily devour an entire package of cookies in one sitting (lucky for him!). In fact, he has a special place in his heart for golden Oreos—not even homemade, but hey, I can’t judge.
Then came the thumbprint cookies. When I introduced him to these delightful treats, he fell in love with them instantly. While we both grew up with various versions of thumbprint cookies, it was the Caramel Chocolate Thumbprint Cookies that became our ultimate favorite.
What You’ll Need:
To make these cookies, you’ll need some basic pantry ingredients as well as a few special touches for that irresistible caramel center:
- Flour
- Cocoa powder
- Salt
- Butter
- Sugar
- Egg
- Milk
- Vanilla extract
- Pecans (for coating)
- Caramels
- Heavy cream
- Candy melts or Candiquik (for drizzling)
Why You’ll Love These Cookies
If you’ve ever had a turtle candy (the one with chocolate, pecans, and caramel), you’re already familiar with the flavor profile of these cookies. The combination of chocolate, caramel, and pecans creates a perfect symphony of flavors in every bite. Plus, the soft cookie base and crunchy pecan coating elevate the texture, making it a truly unforgettable treat. The gooey caramel center is the star of the show, and the finishing touch of melted chocolate drizzle takes these cookies over the top. Trust me, you won’t be able to stop at just one!
These cookies are perfect for the holidays, whether you’re baking for a family gathering, gifting a goodie box, or leaving some out for Santa. And don’t forget the reindeer—I’m sure they’d love a treat or two as well!
How to Make Caramel Chocolate Thumbprint Cookies
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together the butter and sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and milk to the butter-sugar mixture and continue to beat until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until well blended.
- Cover the dough and refrigerate it for 1 hour to help it firm up.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 3: Prepare the Pecan Coating
- Chop the pecans into small pieces and place them in a shallow bowl.
- In a separate bowl, whisk the egg white until frothy.
Step 4: Form the Cookies
- Once the dough is chilled, roll it into small balls, about 1 to 1 ½ inches in diameter.
- Dip each dough ball into the egg white, then roll it in the chopped pecans, coating it evenly.
- Place the pecan-coated dough balls on the prepared baking sheet, leaving some space between each.
- Use a 1/2 teaspoon to gently press into the center of each ball, creating an indentation.
Step 5: Bake the Cookies
- Bake the cookies for 10-12 minutes. After baking, if the indentation has disappeared, gently press it again with the back of the spoon.
- Remove the cookies from the oven and let them cool completely on the baking sheet.
Step 6: Add the Caramel
- In a microwave-safe bowl, melt together the caramels and heavy cream until smooth. Spoon the melted caramel into the center of each cookie, filling the indentation.
Step 7: Drizzle the Chocolate
- Melt the chocolate candy melts or Candiquik in a microwave-safe bowl and transfer it to a small piping bag or plastic bag with the tip cut off.
- Drizzle the melted chocolate over each cookie to finish. Let the chocolate set before serving.
Final Thoughts
These Caramel Chocolate Thumbprint Cookies are guaranteed to become a holiday favorite. With their rich flavor, soft texture, and indulgent caramel center, they are sure to impress anyone who tries them. Plus, they’re super easy to make, making them perfect for holiday baking with the family or as a sweet gift for loved ones. If you’re looking for a cookie that combines decadence with simplicity, this is it!
Trust me, these cookies are more than just a treat—they’re an experience. So, add them to your baking list this season, and enjoy the sweet joy they bring!
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg, separated
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 14 caramels
- 2-3 tablespoons heavy cream
- 1/2 cup chocolate wafers or Candiquik, for melting and drizzling
Instructions:
1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside for later.
2. Cream the Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and sugar together until light and fluffy.
3. Add Wet Ingredients: Add the egg yolk, vanilla extract, and milk to the butter mixture and continue mixing until fully combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together and is fully blended.
5. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up before shaping.
6. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
7. Prepare for Coating: Place the chopped pecans in a shallow bowl. In another bowl, whisk the egg white until frothy.
8. Shape the Dough: Once the dough has chilled, roll it into 1 to 1 1/2-inch balls. Dip each ball first into the egg white, then roll in the chopped pecans to coat the entire ball.
9. Indent and Bake: Place the coated dough balls onto the prepared baking sheet. Use a 1/2 teaspoon measuring spoon to gently press an indentation into the center of each cookie. Bake for 10-12 minutes. After baking, if the indentation has softened, press it again gently with the back of the spoon. Let the cookies cool on the sheet.
10. Make the Caramel Filling: In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is completely melted and smooth. Spoon the melted caramel into the center of each cooled cookie and allow to set.
11. Drizzle with Chocolate: Melt the chocolate wafers or Candiquik according to the package instructions. Place the melted chocolate into a small piping bag or zip-top bag and snip off the corner. Drizzle the chocolate over the cookies and let it set before serving.
Serve and Enjoy:
Allow the chocolate to harden before serving. These cookies are best enjoyed with a glass of milk or a hot cup of coffee. They also make a wonderful gift, packaged in a festive tin or box, for friends, family, or neighbors.
Nutrition Facts (per cookie):
- Calories: 174 kcal
- Carbohydrates: 23g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 19mg
- Sodium: 103mg
- Potassium: 38mg
- Fiber: 0g
- Sugar: 17g
- Vitamin A: 150 IU
- Calcium: 14mg
- Iron: 0.5mg
If you’re watching your calories or tracking nutritional intake, be sure to adjust based on the specific brands of ingredients you use