Chocolate, Pecan and Caramel Thumbprint Cookies
Can I just say, OMG! When I came across these little diddies I couldn't resist in adding them to my cookie recipes. The sweet chocolatey taste, mixed with salted caramels and the crunch of pecans...what a gift to the world of cookies! Enjoy!
Bake at 350 degrees for 10-12 min
prep 30 mins
cook 10 - 12 mins
inactive 1 hour to chill the dough
yield 3 dozen cookies
Cannabis Infusion:
prep 30 mins
cook 10 - 12 mins
inactive 1 hour to chill the dough
yield 3 dozen cookies
Cannabis Infusion:
- Add in a teaspoon of pure canna-vanilla extract
- Add in canna-flour to the desired potency
- Add your cannabis oil to your butter for desired potency
The Stuff You'll 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
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
Pay Attention to the Directions:
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 or heat in a double broiler. 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.
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 or heat in a double broiler. 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.
