Caramel Thumbprint Cookies

Total Time Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Yield about 2-1/2 dozen
Contest Winner
Test Kitchen Approved
If you want a thick, chewy cookie that's loaded with chocolate flavor and smooth caramel, these caramel thumbprint cookies are perfect. With chopped pecans and a chocolate drizzle, these cookies will be the star of any party or potluck.

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated, room temperature
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • FILLING:
  • 12 to 14 caramels
  • 3 tablespoons heavy whipping cream
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
  2. Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.
  3. Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
  4. In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 128 calories, 8g fat (3g saturated fat), 17mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.

Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty. Everybody looks forward to munching on them during the holidays. —Elizabeth Marino, San Juan Capistrano, California
Recipe Creator

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