Ingredients for Chocolate Pecan Thumbprint Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup pecans, finely chopped
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp cream or milk
- 1/3 cup melted chocolate (dark, milk, or semi-sweet works)
Nutrition (per cookie):
170 kcal | 10 g fat | 14 g carbs
How I Make Chocolate Pecan Thumbprint Cookies
Start by heating your oven to 350°F and lining baking sheets with parchment for easy cleanup.
In a large bowl, cream together the butter and sugar until light and fluffy. Add egg yolks and vanilla, then gradually mix in the flour until a soft dough forms. Fold in the chopped pecans for a nutty crunch.
Roll the dough into small balls (about 1 tablespoon each) and place on the tray. With your thumb or the back of a spoon, make a small well or indentation in the center of each ball.
In another bowl, mix the cream cheese, powdered sugar, and cream until smooth. Spoon or pipe a small amount of cream cheese filling into each cookie well.
Bake for 10–12 minutes—just until the edges are lightly golden and the centers set. Remove and let cool on the tray before transferring to a rack; the filling will firm up as they cool.
Once cool, drizzle melted chocolate over each cookie in thin zig-zags or a swirl. Let the chocolate set before serving (a quick chill in the fridge helps).
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