Description
Soft chocolate thumbprint cookies filled with gooey caramel and crunchy pecans, drizzled with chocolate and finished with flaky sea salt — a decadent bite-sized treat.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, softened
- 1/3 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg, separated
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Finely Chopped Pecans
- 15 Soft Caramel Candies
- 1 tablespoon Heavy Cream
- 1/4 cup Semisweet Chocolate Chips (for drizzle)
- Flaky Sea Salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, cream butter with both sugars until light and fluffy. Mix in egg yolk and vanilla.
- In a separate bowl, whisk together flour, cocoa, and salt. Gradually stir into the wet mixture until combined.
- Roll dough into 1-inch balls. Dip each into beaten egg white, then roll in chopped pecans.
- Place on baking sheet and press the center gently with a teaspoon.
- Bake 10–12 minutes. Re-press center after baking if needed, then cool completely.
- Melt caramels with cream in a small saucepan or microwave until smooth. Fill each cookie center with caramel.
- Melt chocolate and drizzle over cookies. Sprinkle with flaky sea salt before chocolate sets.
Notes
- Chilling the dough helps the cookies hold shape.
- Caramel should be thick, not runny, for best results.
- Great for holiday gifting — store in airtight containers at room temp up to 4 days.