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Chocolate Thumbprint Cookies with a Soft Caramel Centre combine tender chocolate cookies with a nutty pecan coating
These Chocolate Thumbprint Cookies bring together rich chocolate cookies, crunchy pecans, and a soft caramel centre for an irresistible homemade treat. Finished with a delicate milk chocolate drizzle, these easy Christmas cookies are perfect for holiday baking, cookie trays and sweet gifts from the kitchen.
Why You Will Love and Enjoy These Chocolate Thumbprint Cookies
- Rich chocolate flavour: Cocoa powder gives the cookies a deep chocolate taste without making them overly sweet.
- Three textures in one bite: You get a tender cookie, crunchy pecans and a soft caramel centre.
- They look special: The caramel centres and chocolate drizzle make these cookies look far more complicated than they really are.
Additional Information
- Can These Cookies Be Frozen? Yes, you can freeze them. For the best texture, freeze the fully baked and cooled cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment paper between the layers. Thaw them at room temperature before serving. If you haven’t added the chocolate drizzle yet, that’s even better. Add the drizzle after thawing for the freshest finish.
- How Long Can They Be Stored and How? Store the cookies in an airtight container at room temperature for about 3 to 4 days. Keep them in a cool, dry spot away from direct sunlight, as the caramel can soften if the cookies get too warm. For longer storage, freeze them as described above for up to 2 months for the best quality.
- What If the Dough Feels Too Soft? If the dough is difficult to roll after chilling, refrigerate it for another 15 to 20 minutes. The butter needs to stay firm enough for the cookies to hold their shape.
- What If the Pecans Don’t Stick? Make sure the dough balls are properly coated in the frothy egg white before rolling them in the pecans. Press the pecans gently around the dough so they adhere instead of simply rolling the balls through them.
- What If the Caramel Gets Too Thick? Warm the caramel gently in the microwave in short bursts, stirring well between each one. If it becomes too thick, a tiny splash of cream can help loosen it, but add very little at a time.
- What Should You Watch During Baking? Don’t wait for the cookies to become completely firm in the oven. They can still look slightly soft in the middle when they come out, and they’ll continue to set as they cool. Overbaking can make the chocolate cookie base dry rather than tender.
- Don’t skip the chilling time. The dough is much easier to roll after chilling, and the cookies are less likely to spread too much in the oven. That one hour in the fridge makes a noticeable difference.
Ingredient Substitutions
- Cake flour: If you don’t have cake flour, use 1 cup all-purpose flour minus 2 tbsp, then add 2 tbsp cornstarch. Whisk them together very well before using.
- Castor sugar: Regular granulated sugar can be used, although castor sugar dissolves more easily and helps give the cookies a smoother texture.
- Pecans: Walnuts can be used instead, though the flavour will be slightly different.
- Desiccated coconut: This is optional and can simply be left out. You don’t need to replace it.
- Milk chocolate: Dark or semi-sweet chocolate can be used for the drizzle if you prefer a less sweet finish.
- Cream caramels: A similar soft caramel candy can be substituted, but avoid very firm caramels that don’t melt smoothly with the cream.
- Vanilla essence: Vanilla extract can be used in the same quantity.
Chocolate Thumbprint Cookies
- Prep Time: 30 minutes
- Refrigerate: 60 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Chocolate Thumbprint Cookies have a rich cocoa cookie base, a crunchy pecan coating and a soft caramel centre that makes every bite extra special. Feel free to finish them with a quick milk chocolate drizzle, but they’re just as tempting without it.
Ingredients
Units
Scale
Cookies
- 1 cup cake flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup castor sugar
- 1 large egg, separated
- 1 additional egg white
- 2 tbsp milk
- 1 tsp vanilla essence
- 1/4 cup fine desiccated coconut, optional
- 1 1/4 cups finely chopped pecan nuts
Caramel Filling
- 14 soft cream caramels, such as Wilson’s brand
- 3 tbsp cream
Chocolate Drizzle, Optional
- 5.2 oz – 150 g milk chocolate, chopped
- 1 tsp butter
Instructions
- In a medium bowl, whisk together 1 cup cake flour, 1/3 cup cocoa powder, and 1/4 tsp salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat 1/2 cup softened butter and 2/3 cup castor sugar on high speed for about 2 minutes, until light and fluffy.
- Add 1 large egg yolk, 2 tbsp milk and 1 tsp vanilla essence to the butter mixture. Beat until everything is well combined.
- Reduce the mixer speed to low and gradually add the flour mixture.
- Add 1/4 cup fine desiccated coconut, if using, and mix just until a soft dough forms. Don’t overmix it.
- Wrap the dough in plastic wrap and refrigerate for 1 hour. The dough needs to firm up so the cookies hold their shape when baked.
- When you’re ready to bake, preheat the oven to 350⁰F (180⁰C).
- Line a baking sheet with parchment paper.
- Place 1 additional egg white in a small bowl and whisk until frothy.
- Put 1 1/4 cups finely chopped pecan nuts in a separate shallow bowl.
- Scoop the chilled dough into small portions and roll each one into a ball.
- Dip each dough ball into the frothy egg white, letting any excess drip off, then roll it in the chopped pecans until well coated.
- Arrange the coated cookie balls on the prepared baking sheet, leaving about 2 inches between each one.
- Using the back of a small measuring spoon or your thumb, gently press an indentation into the centre of each cookie.
- Bake the cookies at 350⁰F (180⁰C) for about 12 minutes, or until the cookies look set. They may still feel slightly soft in the centre, which is fine.
- Place 14 soft cream caramels and 3 tbsp cream in a microwave-safe bowl.
- Heat in 30-second bursts, stirring well after each burst, until completely smooth. Be careful, as the caramel mixture will be hot.
- Remove the cookies from the oven. While they’re still warm, gently press the centres again if the indentations have puffed up.
- Spoon a little of the warm caramel filling into each indentation. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Add the chocolate drizzle, if you like: Place 150 g milk chocolate and 1 tsp butter in a microwave-safe bowl. Heat in short bursts, stirring between each one, until melted and smooth.
- Spoon the melted chocolate mixture into a small piping bag or a sturdy Ziploc bag. Snip off just the tiniest bit from one corner and drizzle the chocolate over the cooled cookies.
- Let the caramel and chocolate set before serving.
Notes
Prepared, tried, and tested by Gail
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Chocolate Cookies with Gooey Caramel and Pecans
Chocolate Thumbprint Cookies with a Soft Caramel Centre give chocolate and caramel fans exactly what they’re looking for in one irresistible bite. The tender cocoa cookie, crunchy pecan coating and creamy caramel centre create a satisfying mix of textures, while the optional chocolate drizzle makes them feel extra special. They’re easy enough for a relaxed baking afternoon and impressive enough to bring out when there’s something worth celebrating.
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These cookies look delicious. I like caramel and nuts.
Hi Joanne, glad you like it, hope you will try it and let me know what yo think of it as all recipes on this blog has been tried and tested by various members of my FB pages. Cook&Enjoy