Chocolate Caramel Thumbprints Recipe

Name: Chocolate Caramel Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 2/3 cup sugar; 2 tablespoons milk; 1 teaspoon vanilla; 16 vanilla caramels; 3 tablespoons whipping cream; 1 1/4 cups pecans, finely chopped; 1/2 cup semi-sweet chocolate chips; 1 teaspoon shortening

Servings: persons

1 egg
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 vanilla caramels
3 tablespoons whipping cream
1 1/4 cups pecans, finely chopped
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

1
Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
2
In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
3
Preheat oven to 350u00b0F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4
Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
5
Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
6
In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.

2044

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt, and more.

Yes, Chocolate Caramel Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Caramel Thumbprints

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions