Pecan Red Velvet Thumbprint Cookies
Thumbprint cookies are always a hit and these Pecan Red Velvet Thumbprint Cookies are no exception. A classic red velvet cookie rolled in chopped pecans and filled with chocolate pecan butter.
Servings: 36
Equipment
- Mixer
- Rubber Spatula
- Silicone Baking Mat
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Wire Cooling Rack
- Small Cookie Scoop
Ingredients
- 1 ¾ cups Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 8 tablespoons Unsalted Butter, at room temperature
- ¾ cup Dark Brown Sugar
- ¼ cup Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 tablespoon Milk, 2% or Whole
- ½ teaspoon Red Gel Food Coloring
- 1 cup Pecans, Finely Chopped
- ½ cup Chocolate Pecan Butter
Instructions
- In a medium bowl combine the dry ingredients: flour, cocoa powder, baking soda, and salt. Whisk to aerate and mix. Set aside.1 ¾ cups Flour, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ¼ teaspoon Salt
- Using an electric mixer, beat the softened butter, brown sugar, and sugar on medium speed until light and creamy, about 2 minutes.8 tablespoons Unsalted Butter, at room temperature, ¾ cup Dark Brown Sugar, ¼ cup Sugar
- Add the egg and vanilla extract and mix on high until combined.1 large Egg, 2 teaspoons Pure Vanilla Extract
- Add the dry ingredients to the wet ingredients, add the milk and red food coloring. Begin mixing on low speed so the dry ingredients don't fly everywhere gradually increasing the speed as the mixture comes together. Using a rubber spatula, scrape down the sides of the bowl. If you want a brighter red color, add a few more drops of red food coloring but not too much. Cover with plastic wrap and chill for at least 1½ hours.1 tablespoon Milk, 2% or Whole, ½ teaspoon Red Gel Food Coloring
- When ready to bake, preheat oven to 350℉. Line baking sheets with silicone mats or parchment paper and set aside.
- Using a small cookie scoop, scoop the cookie dough and roll into balls. Roll cookie dough ball in finely chopped pecans and arrange on a baking sheet 2-inches apart. Once you have some on the baking sheet, make a "thumbprint" using the back of a teaspoon being careful not to break through the bottom of the cookie.
- Once the indentations are made in each cookie dollop a teaspoon of chocolate pecan butter into each indentation.
- Bake cookies at 350℉ for 11 - 13 minutes or until edges are set. The center will look dull, not shiny.
- Remove cookies from the oven and cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
