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.
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.
Now is the perfect time for my sweet hubby to get in the kitchen and and wow us with his baking skills. He is always baking something new every holiday season and I love it.
These Chocolate Turtle cookies begin as a little ball which is then rolled in finely chopped pecans.
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.
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 workouts 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 and set.
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?
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.
- 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