Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

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Ingredients

  • ½ C butter, softened
  • ⅔ C Pioneer® Sugar
  • 1 egg, separated
  • 2 T milk
  • 1 tsp. vanilla
  • 1 C flour
  • ⅓ C baking cocoa
  • ¼ tsp. salt
  • 1 C pecans, finely chopped

Filling:

  • 12-14 caramels
  • 3 T heavy whipping cream
  • ½ C semisweet chocolate chips
  • 1 tsp. shortening

Directions

  1. In a mixing bowl, cream butter and Pioneer® Sugar. Beat in egg yolk, milk and vanilla.
  2. In a separate bowl combine flour, cocoa and salt. Add to creamed mixture. Refrigerate for one hour or until easy to handle.
  3. Preheat oven to 350° F. Grease cookie sheets; set aside.
  4. Roll into 1-inch balls. Beat egg white. Dip balls into egg white and then coat with nuts. Place cookies 2-inches apart on prepared sheet. Using the end of a wooden spoon handle, make ⅜-inch to ½-inch indentation in the center of each ball. Bake for 10-12 minutes or until set. Cool on wire rack.

Filling:

  1. In a heavy saucepan, melt caramels with cream over low-heat stirring until smooth. Using about ½ teaspoon caramel mixture, fill each cookie. Melt chocolate chips and shortening in microwave on low. Stir and drizzle over cookies. Let set before storing in an airtight container.
**Note these cookies freeze very well.
 
From the Kitchen of: Pamela Alexander of Croswell, MI.
 
 
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.