Comida Kraft
Recipe Box

Chocolate-Caramel Thumbprints

Prep Time
15
min.
Total Time
1
hr.
29
min.
Servings

About 3-1/2 doz. or 21 servings, two cookies each

Chocolate dough balls are rolled in chopped pecans, indented in the centers, then baked and filled with melted caramels for luscious elegant cookies.

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What You Need

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Make It

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  • Preheat oven to 350°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.
  • 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.
  • Bake 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
  • 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.

Cooking Know-How

For best results, do not substitute margarine for the butter in this recipe as it will cause the dough to spread excessively on the baking sheet as the cookies bake. Also to help minimize the spreading, make sure that the dough is well chilled before rolling into balls.

Storage Know-How

Store cookies in single layers in a tightly covered container with sheets of wax paper between each layer to prevent the cookies from sticking together.

Servings

  • About 3-1/2 doz. or 21 servings, two cookies each

Nutritional Information

Serving Size About 3-1/2 doz. or 21 servings, two cookies each
AMOUNT PER SERVING
Calories 170
Total fat 9g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 60mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 13g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I tripled the recipe and put it in mini muffin tins. I tripled the recipe and put it in mini muffin tins. I used the small end of a melon baller to make the indentation for the caramel. Worked perfectly! Sold them at a bake sale! Thanks so much!!
Date published: 2007-12-03
Rated 2 out of 5 by from These cookies did not turn out well at all. These cookies did not turn out well at all. They didn't have much flavor and my fiance said they smelled like dog food! The caramel tasted great and would be great for ice cream or another dessert, but never set up on these cookies so they would have been hard to travel with had I decided to serve them to anyone. I don't really have any suggestions for these cookies other than don't make them!
Date published: 2003-12-23
Rated 4 out of 5 by from I made this recipe today, my husband loved them, and they came out just like the picture. I made this recipe today, my husband loved them, and they came out just like the picture. I did make one adjustment, I rolled the balls in an egg wash of one egg white and a tablespoon of water, beat well, and then roll the balls in the egg wash and then in the nuts, they turned out perfect. Thank you for another great recipe. Sandy
Date published: 2003-12-26
Rated 2 out of 5 by from The cookies spread horribly and were completely flat. The cookies spread horribly and were completely flat. They looked nothing at all like the picture, and we're totally disappointed. Is it possible because there is no baking soda or powder in the recipe? Every other recipe I've made from the December issue, turned out fantastic!!!! Something in this recipe is not right.
Date published: 2003-12-21
Rated 2 out of 5 by from I followed the recipe exactly. I followed the recipe exactly. They didnt hold their form. I tried the recipe again just to make sure that I didnt do something wrong, and had the same result. I then increased the flour and they came out perfect. They are a very good tasting cookie, just didnt hold their form when I followed the recipe in the website.
Date published: 2004-12-13
Rated 4 out of 5 by from I found the cookies spread too much so I therefore used a mini muffin pan. I found the cookies spread too much so I therefore used a mini muffin pan. I made a one inch ball, rolled in pecans, then cooked round. As soon as removed from oven, I used the stem end of a wooden spoon and made a perfectly round hole to hold the caramel. Taste great and will definitely make again.
Date published: 2006-12-19
Rated 4 out of 5 by from These came out good for me. These came out good for me. Spread a little bit, but still held my thumbprint. They do need slightly more flour, but they taste wonderful! I omitted the nuts, though, and really liked them that way. The amount of chocolate and the yummy caramel together had wonderful flavor.
Date published: 2004-12-26
Rated 1 out of 5 by from We made this recipe for the first time tonight and would NEVER make it again. We made this recipe for the first time tonight and would NEVER make it again. It did not turn out like the picture shown, they were not in a ball they were flat. And even the consistancy of the cookie was hard and crumbly. Sorry Kraft, but this one didn't rank good on our list!
Date published: 2003-12-06
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