This post was updated on by
Caramel Pecan Thumbprint Cookies. These chocolate cookies are rolled in diced pecans and filled with soft caramel. We like to call them Turtle Cookies!
These cookies… man… they are unbelievable rich and decadent.
If you are planning any sort of cookie swap, or just going to be nice and make up plates of treats for your loved ones, these need to be on your baking list. They look beautiful and taste divine.
Caramel Pecan Thumbprint Cookie Recipe
The caramel blends so well with the chocolate pecan cookie.
It was hard for me to part with these little pieces of heaven, but my sugar level would have been through the roof if I would have eaten them all on my own.
I was still tempted to give it a try.
It was with a sad heart that I plated these up and sent them to my parents for a work party. Luckily, everyone loved them and I am sure you will too!
How to make Turtle Cookies:
- Start with a chocolate dough. This one only calls for 8 ingredients and comes together in little time.
- Use a cookie scoop to form perfect 1 inch dough balls.
- Roll in a whisked egg with followed by diced pecans.
- Press the middle of each dough round with your thumb or a measuring spoon.
- Bake. Fill. And Enjoy!
More Chocolate Caramel Recipes:
If you are not a pecan fan you can leave them off. The base cookie tastes just like a brownie and is divine with or without the crunch nut exterior.
If you want a true description of the flavor… They taste a LOT like my Chocolate Pecan Pie. Sweet. Very very sweet with a slight crunchy exterior and gooey center.
Are they a classic Christmas cookie? Not so much. But they should be considered to that hall of fame.
What is your favorite Holiday treat?
- 1 egg
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/14 cup pecans, diced
- 16 caramels, unwrapped
- 3 tablespoons heavy cream
- Start by separating you egg and lightly beating the white. Set the egg white to the side for later. Preheat your oven to 350 degrees and line two baking sheets with parchment.
- Whisk together the flour, cocoa, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar. Add the egg yolk, milk, and vanilla. Slowly stir in the dry ingredients.
- Shape dough into one inch balls. Roll into the egg white followed by the pecans. Place on a baking sheet and lightly press with your thumb or a measuring spoon. Bake 10 minutes or until the edges are firm.
- While your cookies are cooling, heat the caramels and cream in a heavy saucepan until melted. Spoon filling into the indentation you made before with your thumb. Drizzle with chocolate if desired.