Ultimate Cookie Lovers' Thumbprints

Crystal Schlueter


These go perfectly on a holiday cookie tray, & would surely even make Santa very happy!

★★★★★ 1 vote
1 Hr
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my .... this is one delicious cookie! From the intense chocolate flavors to the different textures, I couldn't stop snacking on these cookies. The cookie is soft and moist, with a bit of crunch from the nuts and mini chocolate chips. Cookie butter is the icing on top.


1/2 c
butter, softened
2/3 c
brown sugar, firmly packed
1 large
egg, separated
2 Tbsp
half & half or whole milk
2 tsp
vanilla extract
1 c
all purpose flour
1/3 c
cocoa, unsweetened
1/2 tsp
1/2 c
semi-sweet mini chocloate chips, divided
32 small
pecan halves
3/4 c
finely chopped pecans
3/4 c
cookie butter or cookie spread


1In a medium bowl cream together the butter & brown sugar. Beat in the egg yolk, half & half, & vanilla. Mix in the flour, cocoa, & salt until combined. Set 3 tablespoons of chocolate chips aside, then mix remaining chocolate chips into the dough.
2Cover dough with plastic wrap & chill for at least 30 minutes.
3Preheat the oven to 350 degrees F. Grease a large cookie sheet. Space the pecan halves at least 2 1/2 inches apart on the sheet.
4Roll dough into approximately 1 inch balls. Dip tops into the egg white, & then into the chopped pecans. Place one ball of dough, nut side up, over each pecan half. Gently press centers with a thumb or back of a teaspoon.
5Bake for 9-12 minutes or just until set but still soft. Let cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
6Spoon the cookie butter into a plastic zip top bag. Snip off the corner & pipe into the indentations. Sprinkle with reserved chocolate chips.

About this Recipe

Main Ingredient: Flour
Regional Style: American