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Chocolate Caramel Thumbprints


Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.












Trans-fat Free, Low Sodium


½ cup butter
room temperature
½ cup sugar
2 ounces semi-sweet chocolate
melted, null
1 large egg yolks
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup pecans
very finely chopped
16 each caramels (candy squares)
2 ½ tablespoons heavy whipping cream
cup milk chocolate morsels
2 teaspoons vegetable shortening


In bowl, beat butter at medium speed with electric mixer until creamy.

Gradually add sugar and beat until mixture is well combined.

Add melted chocolate and egg yolk, beating until well bended. Stir in vanilla.

Combine flour, baking soda and salt and add to butter mixture, beating well.

Cover and chill 1 hour.

Preheat oven to 350℉ (180℃).

Shape dough into 1-inch balls; roll balls in chopped pecans.

Place balls 1 inch apart on greased cookie sheets.

Press thumb gently into center of each ball, leaving an indentation.

Bake in preheated oven 12 minutes or until set.

Meanwhile, combine caramels and cream in top of double boiler over simmering water. Cook over medium-low heat, stirring constantly until caramels melt and mixture is smooth.

Remove cookies from oven; cool slightly and press center of each cookie again.

Quickly spoon ¾ teaspoon of the caramel mixture into the center of each cookie. Transfer to wire racks to cool completely.

While cookies cool, combine chocolate and shortening and melt in microwave oven or in top of double boiler, mixing until smooth.

Place in plastic zipper-top bag.

Snip small hole in one corner and drizzle chocolate over cooled cookies.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 16861% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 94mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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