Chocolate-Caramel Thumbprints

Chocolate-Caramel Thumbprints

"Rich chocolate cookies are rolled in almonds and filled with sticky caramel."
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1 h 29 m servings
Serving size has been adjusted!
Original recipe yields 21 servings

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
  2. Shape dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
  3. Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
  4. Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.

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Read all reviews 2
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I really enjoyed these cookies. The only thing is...I suggest using 3 oz of chocolate chips apposed to the baker's chocolate. Also, I rolled mine in chopped almonds and coconut, they were reall...

I am not crazy about these cookies. The cookies really don't have good chocolate flavor. Needs more chocolate because with how they are the pecans over power the cookies.

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