Caramel Pecan Thumbprint Cookies Recipe

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You can eat these soft, nutty caramel pecan thumbprint cookies with rich caramel inside. They are sweet, gooey, and crunchy.  


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 pecan FOR 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 


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.  

Step 8

Also See

Also See

Winter Fruit Oatmeal Cookies Recipe