Turtle Thumbprint Cookies feature an irresistible trio of chocolate, pecans, and caramel. These buttery chocolate thumbprint cookies are dusted with pecans and filled with a big dollop of creamy caramel! These Turtle Thumbprint Cookies need a spot on your cookie tray for the holidays!
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
Beat in egg yolk, milk, and vanilla.
In a medium bowl, whisk together flour, cocoa, and salt.
Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
Refrigerate for 1-2 hours, or until dough is firm, and easily forms into a ball.
Shape into 1-inch balls, and roll in pecans.
Arrange 2 inches apart on parchment paper or silicone mat-lined baking sheets.
Press an indentation in the center of each cookie using your thumb or the end of a wooden spoon.
Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
Remove cookies to wire racks to cool completely.
In a small microwave-safe bowl, combine caramels and heavy cream.
Heat at 30-second intervals, stirring in-between, until melted and smooth.
Spoon a rounded teaspoonful of caramel into the center of each cookie.
In a small microwave-safe bowl, heat chocolate at 15-second intervals, stirring in-between, until melted and smooth.
Drizzle over cookies. Allow to set.