DARK CHOCOLATE CARAMEL PECAN THUMBPRINTS
OCTOBER 2020 | The Honest Spoon
I woke up a bit too early for what was supposed to be a lazy Sunday. I was cruising TIK TOK (I love Tik Tok and I have zero shame with just how much time I spend entertaining myself there). I came across a video of these chocolate thumbprints. After a quick google search I found the recipe on SoYummy.
This recipe is a fun update to the traditional jam thumbprint cookie. It’s also super quick and easy with the use of a food processor and some store bought caramel. I happened to have some homemade caramel in the fridge, but I’d suggest Trader Joe’s Salted caramel for store bought- great flavor! As for the nuts, the recipe calls for pecans, but you could easily use chopped almonds, pistachios, or even hazelnuts.
Here’s what you’ll need:
caramel (I prefer salted caramel)
dark cocoa powder, dutch processed (I used Hershey’s Special Dark)
granulated white sugar
all purpose flour
one egg yolk
salt
vanilla extract
whole milk
If you like quick and easy desserts, check out these Blueberry Tarts.
DARK CHOCOLATE CARAMEL PECAN THUMBPRINTS
(Makes One dozen)
INGREDIENTS:
1 cup all purpose flour
2/3 cup granulated sugar
1/3 cup dark cocoa powder (dutch process)
1/2 cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
2 tablespoons whole milk
1/2 cup finely chopped pecans
3-4 tablespoons salted caramel
METHOD:
1. Preheat oven 350F. Line a baking sheet with parchment.
2. Place flour, sugar, cocoa powder, yolk, butter, salt, vanilla, and milk into a food processor. Mix until mixture becomes one smooth ball- about 15-20 seconds.
3. Roll dough into 12 equal balls, about the size of a golf ball. Roll each ball in pecans and place on parchment lined baking sheet.
4. Using a small spoon, like a melon baller or 1/2 teaspoon, gently depress each ball to create a small cavity. Bake for 12 minutes.
5. Once out of the oven, You may need to gently press your 1/2 teaspoon onto baked cookies once again. Sometimes the depressed cavity puff up too much during baking. Let cookies cool.
6. Slightly warm your caramel and fill each cavity of the cooled cookie. Allow caramel to cool and set. Optional: sprinkle with flaky finishing salt.
Hope you enjoy this quick treat! Let me know how it turned out. I love to hear your comments.
