Chocolate Caramel Thumbprints

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(32) 25 Reviews
Prep Time
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Bake up a batch of these Chocolate Caramel Thumbprint cookies. Filled with ooey-gooey caramel, these chocolate-pecan cookies are perfect for your next cookie exchange.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm.
  • Roll dough into 24 balls, each about 1 inch in diameter. Dip each ball in lightly beaten egg white, then in pecans, turning to evenly coat each ball. Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the centre of each ball.
  • Bake 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centres of cookies evenly with the caramel mixture. Refrigerate until firm.


Nutritional Information

Serving Size
Calories 150
% Daily Value
Total fat 9.2g
Saturated fat 3.9g
Cholesterol 20mg
Sodium 55mg
Carbohydrate 16.1g
Dietary fibre 0.8g
Protein 1.8g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 1 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • rjmcdonald |

  • sylvielandry |

  • bobbeboop |

    These turned out so well, very tasty. I changed nothing. They kept their shape. I used the end of a wooden spoon, for the caramel, before and after they came out of the oven. I used a teaspoon to poor in caramel. Would make these again!