clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Pecan Thumbprint Cookies | Bake to the roots

Chocolate Pecan Thumbprint Cookies

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 40
  • Yield: 20 1x


Delicious rich chocolate pecan thumbprint cookies with a chocolate filling.



For the dough

  • 2/3 cup (90g) all-purpose flour
  • 1/2 cup (70g) cornstarch
  • 1/2 tsp. baking powder
  • 1/4 cup (30g) confectioners’ sugar
  • 1/4 cup (30g) cocoa powder
  • 1/2 cup (120g) cold butter
  • 2 tbsp. maple syrup
  • 1.7 oz. (50g) pecans, chopped

For the decoration

  • 3.5 oz. semi-sweet chocolate coating, melted


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Chop the pecans finely and set aside.
  2. Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form about 20 balls of the same size and place on the baking sheet. Use the back of a wooden spoon or your finger to make small depressions in the cookies. Bake for 10-12 minutes, then take out of the oven and let cool down completely on a wire rack.
  3. Chop the chocolate coating coarsely and melt carefully and slowly – you can do that in a heatproof bowl over a pot with simmering water or in several steps in the microwave. Mix the chocolate until smooth, then let cool down again – it should not be too runny. Use a spoon or fill the melted chocolate in a piping bag and fill the depressions in the cookies with chocolate. Let dry completely.


  • Enjoy baking!