Caramel Pecan- Chocolate Thumbprint Cookies
Chocolate thumbprint cookies are covered with pecans, filled with caramel, and drizzled with more chocolate and sprinkled with sea salt flakes. Deliciously decadent!!!
Servings: 30 cookies
- 1/2 cup butter room temperature or softened
- 2/3 cup sugar granulated
- 1 egg.
- 1 tsp vanilla
- 1 cup flour 4.25 ounces
- 1/3 cup baking cocoa unsweetened
- 1/2 tsp espresso powder (enhances the chocolate flavor)
- 1/2 tsp. salt
- 1 egg white beaten (for rolling cookies in before coating with the chopped pecans)
- 1/2 cup pecans chopped (for coating the balls)
- 16 caramels
- 1 tbsp heavy cream
- 1/2 cup chocolate chips semi-sweet
- 1 tsp shortening
Cream together the butter and sugar until smooth, with a beater at medium speed.
Add the egg and vanilla and beat until mixed in.
Combine the flour, cocoa, espresso powder, and salt. Slowly add to the mixer bowl and beat in at a low speed.
Preheat oven to 350-degrees F.
Form 1 inch balls. Roll the balls in beaten egg white and then in chopped pecans to coat. Place on a parchment-lined cookie sheet. Press with your thumb to flatten slightly and form a thumbprint shaped indentation. (see notes)
Bake for 11 minutes.
If the cookie loses the thumbprint indentation reform with a small spoon immediately post-baking.
Filling the cookie
Melt the caramels with the heavy cream in the microwave. Microwave for 30 seconds and then stir. Repeat the microwave 30 seconds and stir, until the caramel is melted and smooth.
Fill the thumbprints in the cookies with caramel using a teaspoon.
Melt the chocolate chips with the shortening, by microwaving for 30 seconds and stir. Repeat the microwave 30 seconds and stir step until the chocolate is smooth and melted. Drizzle over the cookies. (see notes)
Store in a single layer in an air-tight container. Best when eaten within 2 - 3 days. May store in a cool place for up to a week. These cookies don't freeze well.
I use a 1/2 inch wooden dowel to make the "thumbprint" A knuckle also works.
Use a cone made from parchment paper or a plastic bag to drizzle the chocolate on top of the cookie. If you use a plastic bag; use a small ziplock bag and cut the tip off of one of the bottom corners.
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 119IU | Calcium: 16mg | Iron: 1mg