Featured Recipe

Nutty Caramel Thumbprints

Name: Nutty Caramel Thumbprints
Prep time: 50 min
Cook time: 13 min
Total time: 1 h 55 min
Yield: 28 servings
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ cup unsweetened cocoa powder; 1 cup unsalted butter softened; ½ cup granulated sugar; ¾ cup packed light brown sugar; 1 large egg; 3 tablespoons Greek yogurt plain substitute for extra moisture; 2 teaspoons vanilla extract; 1 cup chopped almonds toasted instead of pecans; 1 large egg white reserved for coating; 30 caramel candies unwrapped; 2 tablespoons heavy cream; ½ teaspoon flaky sea salt added to caramel; 1 tablespoon bourbon optional twist for caramel; 7 ounces semisweet chocolate chips; ¼ cup shredded toasted coconut flakes sprinkled last

By Kate

Created on 29 January 2026

Dark cocoa cookie dough rolled in chopped almonds instead of pecans. Egg yolk swapped for Greek yogurt to boost moisture and softness. Caramel filling enriched with a hint of sea salt and splash of bourbon. Cookies pressed to create deep wells hold the melty caramel better. Chill dough longer for easier handling. Chocolate drizzle finished with a sprinkle of toasted coconut flakes replaces plain chips. Balanced fat and sugar adjusted by 30 percent to improve texture and flavor profile while reducing sweetness. Baking monitored by edges crisping and centers soft but set. Simple little shortcuts save time but don’t sacrifice quality.

Prep: 50 min

Cook: 13 min

Total: 1h 55min

Serves: 28 servings

cookies desserts baking

Introduction

Forget fussing with fancy gear or complicated steps. Cookies built on solid basics, but smarter. Cocoa, nuts, caramel—simple but nails it when done right. The texture balance crucial: tender crumb yet chewy caramel center, nuts adding crunch. Yogurt swaps egg yolk for unexpectedly soft crumb, won’t dry out in fridge or after baking. Temperatures dialed up a notch to get that crisp edge without turning cookie into biscuit. Moisture content tweaked; sugar adjustments calm overt sweetness. Egg white bath tricks coat nuts like magic, creating thin shell that locks in crunch, stops nuts from burning. Caramel gets a twist: splash of bourbon and salt, deep flavor and stops candy from being cloying. Toasted coconut on drizzle adds final unexpected layer and bite. It’s the kind of cookie that nails the balance—unpretentious but obsessive over detail. No shortcuts on chilling dough or pressing indent walls or caramel consistency. Perfect little bites for any occasion where cookie gets serious.

Ingredients

1¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup unsweetened cocoa powder

1 cup unsalted butter softened

½ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

3 tablespoons Greek yogurt plain substitute for extra moisture

2 teaspoons vanilla extract

1 cup chopped almonds toasted instead of pecans

1 large egg white reserved for coating

30 caramel candies unwrapped

2 tablespoons heavy cream

½ teaspoon flaky sea salt added to caramel

1 tablespoon bourbon optional twist for caramel

7 ounces semisweet chocolate chips

¼ cup shredded toasted coconut flakes sprinkled last

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About the ingredients

Flour needs to be measured correctly—spoon then level, not scooped to avoid heavy dense dough. Substituting Greek yogurt here for egg yolk improves tenderness and moisture and adds slight tang—keeps cookies tender days later. Almonds toasted before chopping impart nuttier aroma and extra crunch; raw nuts can taste flat and get lost in cookie. Egg white coating ensures nuts stick reliably and forms thin protective layer preventing early browning or burning during bake. If dairy-free needed, swap butter for 1 cup solid coconut oil but expect less spread and slightly different flavor. For caramel, real candy discs best; but soft caramel squares or even dulce de leche works if you watch melting time carefully. Heavy cream adds silkiness and sheen to caramel. Bourbon optional but recommended—adds darker notes that pair with cocoa and nuts beautifully. For nut variation, walnuts or hazelnuts can replace almonds with good results. Chocolate drizzle needs constant stirring during melt to prevent scorching—use microwave power low or medium and stop early to preserve sheen. Toasted coconut flakes final touch for crunch and mouthfeel contrast, but omit if not preferred.

Method

Set oven to 355 degrees Fahrenheit. Slightly above standard for crisper edges without overbaking center.

Line baking sheets with parchment paper or silicone mats. Helps clean release no mess.

Whisk together flour baking powder salt and cocoa powder in a bowl until combined evenly to avoid clumps.

In a large bowl, beat butter granulated sugar brown sugar at medium-high speed until pale fluffy about 2 ½ minutes. Butter must be softened but not melting for aeration.

Add egg plus Greek yogurt and vanilla beat until incorporated and smooth. Yogurt replaces yolk for gentler crumb, adds subtle tang.

Fold dry ingredients into wet with a spatula or mixer on low just till combined. Avoid overbeating or dough toughens.

Wrap dough tightly in plastic. Chill minimum 1 hour but up to 2 preferred for easier scooping and less spreading during baking.

Combine toasted chopped almonds in a shallow bowl. Toasting intensifies flavor and crunch. Reserve.

Whisk reserved egg white until frothy but not stiff peaks. Use quickly for coating dough balls, helps almonds stick and creates thin shell texture.

Use a 1 ½ tablespoon cookie scoop or measure level spoon, roll balls gently between palms to form smooth spheres. Dip each into egg white then press lightly into almonds covering fully.

Arrange balls 2 ½ inches apart on sheets. Proper spacing prevents merging as they expand.

Press center of each ball with back of teaspoon, creating deep indentation nearly halfway through dough height. Critical for holding caramel later, no shallow dives allowed.

Bake 12 to 14 minutes. Look for edges to turn dry and set with faint darkening but center still soft and puffy. Don’t overbake or caramel melts unpredictably and cookie dries out.

Immediately press centers again with teaspoon to re-establish wells if they puffed up too much while hot.

Meanwhile heat caramel candies with heavy cream sea salt and bourbon in microwave safe bowl stirring every 20 seconds until melted and smooth. Watch closely prevents burning.

Spoon caramel into each pressed center. The sea salt cuts sweetness and bourbon adds depth. Let cookies cool fully at room temperature until caramel firms slightly and dough sets completely.

Melt chocolate chips in microwave 30 seconds, stir, repeat until melted and velvety. Drizzle thin streams back and forth over cooled cookies. Immediately sprinkle toasted coconut flakes on top for texture contrast and brightness.

Let set uncovered or refrigerate briefly to firm chocolate drizzle. Store in airtight container between layers of parchment.

Technique Tips

Dough chilling is a must—allows flour hydration and fat firming so cookies spread less and keep shape during bake. Using a cookie scoop and hand rolling gives uniform size so bake evenly. Egg white frothiness key—too runny and nuts won’t stick; too stiff and it coats too thickly causing uneven nut coverage or clumps. Pressing indent deep enough challenges many cooks, but shallow wells mean caramel spills or burns on sheet. Use back of teaspoon, press firmly but watch dough texture—it should resist but deform; if dough too cold and hard, let sit few minutes. Baking cues over timer: edges turning opaque and starting to brown is cue to check doneness—not centers, they may look undercooked but rest firm as cool. Press indent again quickly out of oven if puffed up, still warm dough reshapes before fully set. Melting caramel low power prevents grainy texture; stirring important to promote even melt. Spoon caramel gently to avoid breaking indent walls. Chocolate drizzle best done with fork or small piping bag, fluid but controlled. Coconut flakes toasted then cooled yield best flavor and crunch, sprinkle immediately for adherence. Allow cookies full time to cool on rack or tray before stacking or packaging to avoid melting or stickiness. Store airtight or freeze in layers separated by parchment to keep fresh.

Chef's Notes

💡 Measure flour correctly. Spoon then level; avoid scooping. Heavy dough ruins texture. Adjust for humidity if needed. Keep butter softened, not melted. Watch creaming time.
💡 Chilling dough matters. Helps shape cookies. Stickiness can happen. Cover tightly; avoid drying out. Let it sit but don’t neglect time. Longer chilling means less spreading.
💡 Egg white too frothy? Nuts won’t stick; too stiff leads to clumps. Find a balance. Use a deep enough indent, or caramel spills. Scout for the right tool—teaspoon works.
💡 Baking visual cues are key. Look for dry edges, not centers. Brown edges are good; soft centers hold promise. Check often, avoid burning, and adjust based on your oven.
💡 Caramel melting needs balance. Low power, stir often—prevent grainy texture. Heat too fast burns; patience is your ally. Bourbon optional, enhances flavor but use wisely.