Description
Indulge in a delightful blend of buttery cookies, rich chocolate, and gooey caramel, topped with crunchy nuts for a treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 cup chopped pecans or walnuts
- 1 cup chocolate caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about three minutes).
- Gradually mix in the all-purpose flour and cocoa powder until well combined. If the dough feels too crumbly, add a splash of milk.
- Roll tablespoon-sized balls of dough between your palms and place them on the prepared baking sheet about two inches apart. Use your thumb or a wooden spoon to create an indentation in each ball.
- Spoon a generous amount of chocolate caramel sauce into each thumbprint indentation.
- Bake in the preheated oven for about 12-15 minutes until set but still soft in the middle. Let cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Feel free to swap out pecans for walnuts or almonds based on your preference. Experiment with different chocolates—milk, dark, or even white chocolate chips work beautifully. For added flavor, consider sprinkling sea salt on top before serving.