Chocolate, Pecan and Caramel Thumbprint Cookies

Chocolate, caramel, pecans and flaky sea salt…

You could argue that I’m at a loss for words, but I’m not really sure these cookies require any more introduction than that…

I mean, they are literally all of the best things in life wrapped up in a neat little cookie package – and you need them in your life.

These cookies have become a staple for my holiday cookie boxes, but let’s be real, they are good all year round.

Truth be told, I cannot take credit for this recipe. This stunner is courtesy of my friend Nikolina (AKA the bad ass knitting beauty behind @pacificknotco)

So you have her to thank for bringing these into your life…

Literally heaven in cookie form; chocolately, caramely, nutty bites of pure joy.

I can assure you they taste just as delicious as they look. I ate about six in one sitting just to be sure. Took one for the team there… :p

So what are you waiting for? Bake a batch of these stat, and head over to @pacificknotco to thank her for the recipe (and maybe take a peek at her gorgeous knitting while you are at it)

Chocolate, Caramel and Pecan Thumbprint Cookies – AKA “Turtle” Cookies

Recipe by @pacificknotco

Things you need…

1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, separated
1 1/2 tsp pure vanilla extract
2 tbsp buttermilk

1 1/4 cups pecans, finely chopped
15 caramel candies
2 1/2 tbsp heavy cream
3 oz semi sweet chocolate, melted
flaky sea salt

How to make…

In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In a separate bowl whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I’d recommend letting the dough rest a room temperature a bit so the dough isn’t too firm and cracking when making indentations).

Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy and pour over the finely chopped pecans and mix until well combined. Shape dough into roughly 1-inch balls then working with one at a time, drop into egg white and pecan mixture. Roll until evenly coated. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10-12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). (I let it sit for a minute and use my thumb again as I find this is the best way to get a good indent and shape the cookie) Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the topping:

Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.

Place chocolate into a separate microwave safe mixing bowl. Heat mixture on 50% power in 30 second intervals, stirring after each interval. Once melted, drizzle over cookies.

Allow the chocolate to set for a few minutes before serving.

Enjoy!