Decadently rich chocolate sugar cookies with a caramel filling and toasted pecans. These cookies have a secret ingredient that truly elevates this cookie. Chocolate Thumbprint Cookies are a favorite for the holiday season and the dough couldn’t be any easier to make.
We’re just a few weeks away from Thanksgiving which means that the holiday season is upon us. I always tell myself that I’m going to share a bunch of our families’ favorite cookie recipes around the end of November, but somehow, I never get around to sharing everything I want to.
This year I’m getting into the holiday spirit. My mom and best friend visited here last month and we spent a lot of time talking about our favorite family holiday recipes. It was nice taking a walk down memory lane and recounting all the holiday parties my parents used to host.
I’ve hosted a holiday party or two and know how rushed things can get. When I little, I can remember helping my mom in the kitchen prepare for the holidays. We’d make cookie dough then form them into rolls and freeze them until right before the party. What I love about this dough is that it can be made ahead of time then prepared a day or two before the party. The dough is easy to make and doesn’t use any fancy ingredients.
If you asked me what my favorite treats are this time of year, it’s pumpkin cake, apple cobblers, butter pecan donuts, and anything cookie. I have a love for all things chocolate during the holidays and I usually make a lot of old-fashioned chocolate treats passed down from my grandparents and mom. These cookies were always the first thing eaten from the dessert table. Every year around this time, I can’t help but make myself a big batch of these to share with family!
Turtle Thumbprint Cookies
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter (16 tablespoons), at room temperature
- 1 1/3 cup granulated sugar
- 2 large egg yolks (save egg whites for topping)
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract or emulsion
- 1 2/3 cup chopped pecans
- 2 large egg whites
- 1 jar caramel sauce (see notes for recipe)
- In a medium bowl, whisk together flour, cocoa powder and salt; set aside.In a bowl fit with a mixer, beat together sugar and butter on medium-high speed; about 3 minutes.Continue to beat and add egg yolks, one at a time. Beat in vanilla and almond extract.Turn mixer to low-medium and beat dry ingredients into wet ingredients a little at a time. Alternate with milk and finish on flour mixture. Beat until ingredients incorporated. Refrigerate tightly wrapped dough for at least 1 hour.Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Use a cookie scoop to scoop dough. Cut cookie dough scoop in half and roll each half into a ball. Roll dough into 1 inch balls.In a medium-tall dish, whisk egg whites. Coat each chocolate ball with egg white then roll in chopped pecans. Place on baking sheet.Using the underside of a teaspoon, carefully indent each round ball, pressing down until circle is formed. Bake in oven for 13 minutes. Cookies will still be soft until cooled. Allow to cool then remove from baking sheet and spoon in caramel sauce.