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Caramel Pecan Thumbprint Cookies

Caramel Pecan Thumbprint Cookies. These chocolate cookies are rolled in diced pecans and filled with soft caramel. We like to call them Turtle Cookies!

chocolate caramel thumbprint 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. The caramel blends so well with the chocolate pecan cookie.

Recipe Features:

  • Rich and Decedent: These cookies combine chocolate, caramel, and pecans for a rich and flavorful cookie.
  • Sweet and Salty: The pecans add a touch of salt, but these are especially delicious with a sprinkle of finishing salt.
  • Freezer Friendly: You can make the chocolate cookie in advance and freeze. When ready, remove from the freezer and allow to come to room temperature. Add the caramel and serve.
how to make chocolate caramel cookies

What you’ll need:

Full list of ingredients and amounts listed below in the recipe card.

  • Egg: One large egg. That is all you need. Pay close attention to the instructions. You separate the egg but use both at different times.
  • Cocoa: Classic cocoa powder is best. Try to stay away from Dutch for these cookies.
  • Butter: I use salted butter, but have had excellent results with unsalted.
  • Milk: When you can, opt for whole milk.
  • Pecans: Chop the pecans fairly small to help them stick to the cookies.

Step by Step Instructions:

  1. Separate the egg, saving the egg yolk, and lightly beating the white. Set the egg white to the side for later.
  2. Preheat your oven to 350 degrees and line two baking sheets with parchment or a reusable baking mat. Set aside.
  3. Whisk the flour, cocoa, and salt in a medium bowl or measuring cup. Set aside.
  4. In the bowl of an electric mixer, cream together the butter and sugar using the paddle attachment. This should take 2 minutes on medium speed.
  5. Add the egg yolk, milk, and vanilla. Slowly stir in the dry ingredients.
  6. Shape dough into one inch balls. Roll into the egg white followed by the pecans.
  7. Place each ball two inches apart on a baking sheet. Lightly press with your thumb or a measuring spoon.
  8. Bake 10 minutes or until the edges are firm. Remove from the pan and place onto a cooling rack.
  9. While your cookies are cooling, heat the caramels and cream in a heavy saucepan until melted.
  10. Spoon filling on top of the cookies and into the indentation you made before with your thumb.
  11. Drizzle with chocolate if desired.
 

Turtle Cookies

Tips and FAQ’s:

  • 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?

Related Recipes:

Caramel Pecan Thumbprint Cookies

Caramel Pecan Thumbprint Cookies

Yield: 12 Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Caramel Pecan Thumbprint Cookies. These chocolate cookies are rolled in diced pecans and filled with soft caramel. We like to call them Turtle Cookies!

Ingredients

  • 1 large egg
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/14 cup pecans, diced
  • 16 caramels, unwrapped
  • 3 tablespoons heavy cream

Instructions

  1. Separate the egg, saving the egg yolk, and lightly beating the white. Set the egg white to the side for later.
  2. Preheat your oven to 350 degrees and line two baking sheets with parchment or a reusable baking mat. Set aside.
  3. Whisk the flour, cocoa, and salt in a medium bowl or measuring cup. Set aside.
  4. In the bowl of an electric mixer, cream together the butter and sugar using the paddle attachment. This should take 2 minutes on medium speed.
  5. Add the egg yolk, milk, and vanilla. Slowly stir in the dry ingredients.
  6. Shape dough into one inch balls. Roll into the egg white followed by the pecans.
  7. Place each ball two inches apart on a baking sheet. Lightly press with your thumb or a measuring spoon.
  8. Bake 10 minutes or until the edges are firm. Remove from the pan and place onto a cooling rack.
  9. While your cookies are cooling, heat the caramels and cream in a heavy saucepan until melted.
  10. Spoon filling on top of the cookies and into the indentation you made before with your thumb.
  11. Drizzle with chocolate if desired.

Notes

  • 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.

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Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 87mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 3g

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simi

Monday 14th of December 2015

Hello there! These cookies look divine! I wanted to find out how many cookies this recipe would yield?

Jesseca

Monday 14th of December 2015

I didn't keep track of the number of cookies when I created this recipe. I want to say 1-2 dozen but if you make it I would love to know how many you got!

Yvonne @ TriedandTasty

Tuesday 3rd of December 2013

These looks so delicious Jess! Definitely pinning!

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