Indulgent Pecan Caramel Thumbprint Cookies You’ll Love
Delight in the rich and gooey Pecan Caramel Thumbprint Cookies, perfect for impressing friends and family.
Equipment
- mixing bowls
- electric mixer
- Saucepan
- Baking sheets
- parchment paper
- whisk
- Wooden spoon
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour provides the base for the cookies' structure
- ¼ cup cornstarch helps create a tender texture
- ½ cup unsalted butter softened; ensures a rich flavor and creamy consistency
- ⅔ cup granulated sugar sweetens and aids in achieving a delightful texture
- 1 large egg binds the ingredients together and adds moisture
- 1 teaspoon vanilla extract enhances the flavor profile
- ¼ teaspoon kosher salt balances the sweetness
- ½ cup baking cocoa gives the cookies a delicious chocolatey flavor
For the Caramel Filling
- 1 cup granulated sugar the base for the irresistible caramel
- 6 tablespoons unsalted butter contributes to the silky texture
- ¼ cup heavy cream creates a rich filling
- ¼ teaspoon salt elevates the sweetness of the caramel
- ¼ teaspoon ground cinnamon adds warmth to the flavor
- ¼ teaspoon ground nutmeg complements the cinnamon
For the Chocolate Drizzle
- ½ cup semisweet chocolate chips adds a decadent finish
- 1 tablespoon coconut oil helps the chocolate to melt smoothly
Instructions
Step-by-Step Instructions
- In a small bowl, whisk together flour and cornstarch until well combined. Set aside.
- In a mixing bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add egg, vanilla extract, and kosher salt. Blend until smooth.
- Sift in baking cocoa and the flour-cornstarch mixture, gently mix until just combined.
- Cover and chill the dough in the refrigerator for 1 hour.
- Preheat your oven to 350°F while the dough chills.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets.
- Flatten each dough ball slightly and create an indentation using a wooden spoon.
- Bake cookies for 10 to 12 minutes, until edges are set and centers are soft.
- If indentations puff up, reshape them while warm. Cool on wire racks.
- Toast chopped pecans on a baking sheet for about 10 minutes, stirring halfway through.
- In a saucepan, melt sugar until golden amber. Whisk in butter, heavy cream, salt, cinnamon, and nutmeg until smooth.
- Fold in toasted pecans and spoon caramel into the indentations of each cookie.
- Melt chocolate chips with coconut oil and drizzle over the filled cookies.
Notes
These cookies can be stored in an airtight container for up to a week at room temperature.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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