These Chocolate Pecan Thumbprint cookies are light and soft with just the right amount of chewy. The cocoa powder makes them chocolate all the way through.
This event is sponsored by Adams Extract and Millican Pecans. Recipes are my own.
My hubby made these Chocolate Pecan Thumbprint Cookies. He enjoys baking and I enjoy him doing it too! One of his most requested baked goods is this Strawberry Cake.
Because I am participating in Christmas Cookie Week with a whole bunch of talented foodie bloggers, it was the perfect time for Stacy to get in the kitchen and and wow us with his skills which he did with two of the three recipes I am sharing this week! Go here to see my Brown Sugar Christmas Cookies.
These cookies begin as a little ball which is then rolled in finely chopped pecans. We used Millican Pecans and have a nice Giveaway going on for you to win a gift set from Millican. Scroll down to enter.
My hubby got out a fancy plate for the pecan rolling step of the cookie making process. He is one of those well organized cooks who cleans while he is cooking which is only one of the many things I love about him.
Once these scrumptious Chocolate Pecan cookies are ready to bake you will place them onto your cookie sheet. Be generous with the pecans. They are the stars of this chocolate show and I have it on good authority that if you are making these for Christmas cookies, they are one of Santa’s favorites.
All of our cookie sheets and baking pans are well seasoned from years of oven work outs like this one which has turned dark. We always spray the pan but you can also use parchment paper if you like.
How in the world could you possibly make a Chocolate cookie any better? Melted caramel of course! The recipe is below. Don’t panic, making this caramel center is super easy with only 2 ingredients! You can do it!
There is a resting period after the caramel center is added. That is the hardest part of this recipe, waiting to eat one because you have to allow the caramel to cool.
If you have seen our Brown Sugar Cookie recipe, you know I revealed how I love eating cookies while they are still warm. Do you? I also like to eat the crust on the Pound Cake too.
If you leave Santa a plate of these yummy Chocolate Pecan Cookies along with a glass of milk, he may leave a few gifts for you as well as the children.
Follow our Cookies & Candy Board on Pinterest
- 1 stick unsalted butter, softened
- 2/3 Cup sugar
- 1 large egg separated
- 2 Tbsp. 2% Milk
- 1 tsp. Vanilla extract
- 1 Cup sifted All purpose flour
- 1/3 Cup Unsweetened Cocoa Powder
- 1/4 tsp salt
- 1/2 Cup Pecans chopped fine
- CARAMEL FILLING
- 10 Caramel candies, the kind wrapped in plastic individually
- 2 Tbsp Heavy Cream
Add flour, cocoa and salt to a bowl and set aside.
In a large bowl, beat together the butter, sugar, egg yolk, milk and vanilla until blended well.
Add the flour mixture to the creamed mixture and beat at low speed until a soft dough forms.
Wrap the dough in plastic wrap and chill for at least one hour.
Preheat the oven to 350°
Roll about 1 Tablespoon of dough into a ball then roll the ball into the Pecans until coated. Set onto a prepared cookie sheet about 1 1/2 to 2 " apart. Press your thumb into the center of each cookie to create an indentation.
Bake 10 to 12 minutes. The cookies will be puffy but the center should still be soft.
Remove from the oven and immediately press the centers of the cookies again. You can use the tip end of a kitchen tool handle for this. Cool on wire racks.
Make the caramel filling for the centers while the cookies are cooling.
Add the caramels and cream to a small sauce pan and heat on medium stirring often until completely melted and blended.
Spoon the hot caramel into the centers of the cookies working quickly. Allow to cool completely before serving.
Makes about 2 1/2 dozen
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
a Rafflecopter giveaway
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.
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