Ingredients
For the Cookies:
- 1 stick (113 grams) unsalted butter, at room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (127 grams) all-purpose flour
- 1/3 cup (28 grams) cocoa powder
- 1/4 teaspoon salt
- 1 cup (113 grams) pecans, finely chopped
For the Caramel Thumbprint:
- 16 unwrapped caramel squares
- 3 tablespoons whipping cream
- Fleur de sel, or other flaked sea salt, for sprinkling, optional
For the Chocolate Drizzle:
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
Directions
For the cookies:
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In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and fluffy. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white in a separate container, cover, and refrigerate until ready to bake.
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In a medium bowl whisk together the flour, cocoa powder, and salt. Gradually add the flour mixture to the butter mixture and beat just until combined. Cover the dough and refrigerate for 1 hour or overnight, or until the dough is chilled and firm.
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Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
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Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking sheet. Lightly press down the center of each ball with your thumb.
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Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool until just warm.
For the caramel:
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While the cookies are baking, combine the caramel squares and cream in a small saucepan set over low heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
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When the cookies are warm, press down the center of each cookie again with your thumb or the opposite end of a wooden spatula. Spoon about a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.
For the chocolate drizzle:
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In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute. Stir until smooth. Remove the chocolate to a small zip-top baggie and cut a small hole in one corner. Pipe the chocolate over the cookies. Let the chocolate set before serving or storing in an airtight container for up to 3 days.
Recipe Notes
Adapted from Favorite Brand Names: Gifts from the Christmas Kitchen via Dawn's Recipes
These were delicious! I love that they were not too sweet. I had some caramel left over and tried to make an ice cream sundae with it but the caramel becomes very firm when it’s cold. It’s not like caramel sauce at all. Next time I would use 10-12 caramels with 1 tbsp of heavy cream when I make these cookies again.
Glad you enjoyed these cookies, Esther! If you’re looking for a caramel sauce recipe, we’ve actually got a great one that would be a delicious topping for your sundae, click here for the link 🙂
Can I use Werthers orginal chewy caramels?
Rich and delicious!
Made these today to add to my Christmas cookie trays this year. They look just like the picture and taste as good as they look. Great recipe.
These cookies are delicious! I added these to my Christmas baking this year. Will definitely be making these again. I won’t be doing big batches next time as they are a bit time consuming for me.
Thank you Tessa for another great recipe with easy to follow directions.
So glad you enjoyed these cookies!
I made these last year. They were so delicious!!!
So happy to hear that, Tina!
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Please email support@handletheheat.com if you are having trouble getting your ebook!
Does the caramel stay soft or get hard and chewy?
The caramel thickens slightly but it’s still gooey and delicious!
I have made so many of your recipes and absolutely love them!!
For this one, can we make our own caramel or is it better to use the squares?
Thanks so much ☺
Can these be frozen?
Yes!
Made these at Christmas, they were the first to go! Will make double next year.
Absolutely tasty. And yes, you were right it’s quite messy but it’s worth it.
Can I freeze these if made ahead
I tried it was amazing but I didnt use eggs so was a little hard , I guess. Is there any other alternative if we dont want to use eggs
looks and sounds delicious !!!!!!
Wowwie! These look AMAZE.
This recipe is AMAZING!!!! Turtle Thumbprint cookies is now my favorite Christmas cookie recipe.
Thank you for sharing…these look amazing. I can’t wait to get started! Happy feasting!
I’m absolutely going to make these this year, they look delicious, and so interesting! Just wanted to share a tip I learned with a different recipe that uses those little wrapped caramels – they are much easier to peel if you toss them in the freezer for a bit first. Not as sticky 🙂
For the caramel, can you use whole milk instead of whipping cream.
Can u make Carmel sauce instead of Carmel squares?
Will it work as well?
I looovvve Turtles! Surely going to try these – don’t know if I can squeeze it in for Christmas – so much baking, crocheting, so little time. Going to try for sure though, some time soon. Tk u for sharing yr recipe. Can’t wait!
I’ll be adding these to my Christmas baking list this yea. Especially since turtles are my husband’s favorite!
I made these today, my parents and sister where surprised that these cookies didnt actually contain a turtle nor that they did not resemble a turtle. The cookie part is nice and dense like a rich chocolate brownie, taking the left overs to school tomorrow for my friends!
Haha! I think I’d be more surprised if the cookies DID contain turtle! Glad you enjoyed, hope your friends do too 🙂
pretzels Rollo’s and pecans are easier and quicker recipe is on the back of the Rollo’s
I get that some folks prefer something quick and easy, but there are also those out there very willing to invest the time and attention to make things from scratch…omitting things they prefer not to be included in their foods as well as to make a spectacular cookie, cake, pie, dessert, or meal. I know this to be true, as I am one of those people. Please, keep the yummy delicious and beautiful recipes coming. There are people out there that want quick and there are people out there that wish to create it themselves.
So true, Dee. Like you, I try to do as much scratch cooking as I can, when I can. Tessa, you keep doing what you are doing. It works because there lots of us who follow your recipes and love them.
Thank you so much for the kind words!
I just made these and they are to die for. I now have a new favorite cookie recipe!
What kind of cocoa powder did you use? I have Hershey’s special dark, but will that be too bitter? Should I buy regular?
This recipe looks AMAZING and I cannot wait to make them! My only question is, could I use salted butter instead of unsalted?
Thank you!
Sure, just omit the salt in the cookie part of the recipe.
These were called Choco-Caramel Delights in a Hershey’s cookbook a loonnnnng time ago. I have been making them for years and everyone LOVES them.
Hmm!?..I have most of the Hershey recipe books and I don’t see any recipe called Choco-Caramel Delights in them, or any that looks close to this pleaser. I enjoy trying several different recipes of a similar recipe to try and make specific recipes perfect for my family’s likes. This will be one I try this weekend for sure!
Need to make these cookies yesterday!!
I could eat at least 6 of these without blinking an eye. Delicious!
I love everything about these adorable cookies Tessa! My mom loves chocolate turtles and she would be thrilled to have a cookie like this this Christmas. Sending her the recipe!
This looks wonderful! I have only made thumbprint cookies filled with jam/jelly, like the ones I just posted a week ago. I LOOOOVE salted caramel and the chocolate drizzle seems interesting with coconut oil. I have only used coconut oil in a few different recipes, so I’d love to try this!
P.S. – Here is my thumbprint cookie recipe if you’re interested. 🙂
http://www.vintagezest.com/2013/11/the-easiest-thumbprint-cookies-ever.html