Filled Chocolate Thumbprints

Course : Cookies
Serves: 72
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1 cup butter -- softened
1 cup sugar
1 teaspoon vanilla
2 ounces chocolate, unsweetened -- melted and cooled
2 1/2 cups flour
20 pieces caramels -- unwrapped
1/4 cup half and half
36 pieces pecan halves
1/2 cup butter -- softened
2 tablespoons cocoa, unsweetened
4 teaspoons hot water
2 teaspoons instant coffee granules
2 teaspoons brandy (or 1/2 t. brandy extract)
2 cups powdered sugar

Preparation / Directions:

In large bowl, combine 1 cup butter and sugar; beat until light and fluffy. add vanilla, chocolate and egg; blend well. Lightly spoon flouri nto measuring cup; level off. Gradually add flour, mixing well. Cover with plastic wrap; refrigerate 30 minutes ro easier handling. Heat oven to 375. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indention in center of each cookie. Bake at 375 for 8-10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets. To make turtle filling, in small saucepan, combine caramels and half and half; melt over low heat, stirring constantly. Fill half of cookies with 1 teaspoon filling each. Top each with a pecan half. To make Mocha Brandy Filling, in small bowl, combine 1/2 cup butter and cocoa; beat until light and fluffy. In another small bowl, dissolve instant coffee in water; add brandy. Add coffee mixture to butter mixture; blend well. Beat in powdered sugar until smooth. Fill remaining half of cookies with 1 heaping teaspoon filling each. Freezer tip: Freeze the unfilled cookies. Then thaw and add the fillings. Note: The picture showed the brandy filling piped into the cookes with a large star tip.


Nutritional Information:

84 Calories (kcal); 5g Total Fat; (51% calories from fat); 1g Protein; 10g Carbohydrate; 11mg Cholesterol; 40mg Sodium

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