You can eat these soft, nutty caramel pecan thumbprint cookies with rich caramel inside. They are sweet, gooey, and crunchy.
INGREDIENTS
FOR THE COOKIES:– 1 cup (120g) all-purpose flour– 1/4 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (113g) unsalted butter, softened– 1/3 cup (67g) firmly packed light brown sugar– 1 large egg, separated– 1/2 teaspoon vanilla extract– 3/4 cup (90g) finely chopped pecanFOR THE CARAMEL FILLING:– 2 ounces (56g) soft caramels (about 7-8 caramels)– 1 & 1/2 tablespoons (22ml) heavy cream
Making cookies:
Preheat oven to 350°F. Line a baking sheet with silicone or parchment.
Step 1
INSTRUCTIONS
Mix flour, baking soda, and salt. Set aside. Beat butter and brown sugar until frothy with a medium-speed electric mixer. Add egg yolk and stir. Mix in vanilla.
Step 2
Mix in the flour mixture until blended. Roll tablespoons of dough into balls. A shallow bowl for the egg white and another for the pecans.
Step 3
Roll each dough ball in pecans after egg white coating. Place cookies on prepared pan, leaving 2 inches between them. Indent each dough ball's center with a wooden spoon handle.
Step 4
Bake 12–14 minutes until golden. Cool cookies on pan on wire rack for 10 minutes.
Step 5
Reshape the cookies' indentation immediately after baking if needed.Transfer the cookies to a wire rack to finish cooling.
Step 6
To make caramel filling:
Put caramels and cream in a microwave-safe bowl. Melt caramels in 30-second increments at half-power. Stir smooth.
Step 7
Fill the cooled cookies' indentations with caramel. Let filling set before serving.