Indulge in Pecan Caramel Thumbprint Cookies
There are few treats that evoke the warmth and comfort of home quite like cookies straight from the oven. Picture this: you pull a tray of freshly baked Pecan Caramel Thumbprint Cookies from the oven, and the scent of toasted pecans mingles with a hint of vanilla and caramel drifts through the air—inviting, comforting, and utterly irresistible. With their buttery texture, rich flavor, and delightful crunch, these cookies are not just a dessert; they are an experience. Perfect for making a cozy morning special or for sweetening family gatherings, these cookies promise to bring smiles to everyone’s faces.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information (per cookie)
- Calories: 150
- Protein: 2g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 1g
- Sugar: 7g
Nutrition information is based on data from the USDA FoodData Central.
Why Make This Recipe
Pecan Caramel Thumbprint Cookies are the perfect combination of flavors and textures—crunchy yet tender, sweet yet nutty. Not only are they easy to make, but they also elevate any occasion, whether it’s a weekend brunch, a festive family gathering, or simply an indulgent treat for yourself. The buttery dough envelops your senses, while the warm caramel filling provides a heavenly surprise in every bite. Serve them with a cup of tea or coffee for a cozy afternoon snack or as a delightful dessert after dinner.
How to Make Pecan Caramel Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1/4 cup chopped pecans for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in the vanilla extract until well combined.
- Gradually add the flour and salt, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Stir in the chopped pecans until they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Use your thumb to create an indentation in the center of each cookie, making sure not to push all the way through.
- Bake for 15-18 minutes, or until the edges are lightly golden. The center may seem soft, but it will set as they cool.
- Remove from the oven and fill each indentation with caramel sauce.
- Sprinkle chopped pecans on top of the caramel for added texture and flavor.
- Allow to cool completely before serving.
How to Serve
These cookies shine on their own but can be elevated by pairing them with a dollop of whipped cream, a side of vanilla ice cream, or simply enjoyed with a cup of tea or coffee. For a twist, try spreading a thin layer of butter before adding the caramel for an extra indulgent moment!
How to Store
- Room Temperature: Store cookies in an airtight container for up to 3 days.
- Refrigeration: For freshness, store in the fridge for up to a week.
- Freezing: Freeze for up to 3 months. Place cookies in an airtight freezer bag, separating layers with parchment paper.
Expert Tips
- Avoid Overmixing: When combining flour, mix just until incorporated to maintain a tender texture.
- Texture Testing: Cookies should be lightly golden around the edges and set in the center for the best texture.
- Choose Fresh Pecans: Freshly chopped pecans will enhance the flavor and texture of your cookies.
Delicious Variations
- Vegan Version: Substitute butter with coconut oil and use a flaxseed egg as a binder.
- Gluten-Free Alternative: Use a 1:1 gluten-free baking blend in place of all-purpose flour.
- Cinnamon Swirl: Add a teaspoon of cinnamon to the dough for warmth and spice.
Frequently Asked Questions
1. Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be great substitutes.
2. My dough is too crumbly; what should I do?
Try adding a tablespoon of milk to help bind the dough together if it feels too dry.
3. How do I keep leftover cookies fresh?
Store them in an airtight container at room temperature for up to a week.
4. Can I make these cookies in advance?
Yes! Shape and freeze the unbaked dough, then bake them directly from the freezer, adding a couple of extra minutes to the baking time.
5. Is it okay to use store-bought caramel?
Certainly! Store-bought caramel can save time and still deliver that delicious, gooey center.
Conclusion
Pecan Caramel Thumbprint Cookies are a delightful treat that merges rich flavors with comforting textures. Elegant yet simple, they are perfect for sharing during cozy mornings or at family gatherings, bringing warmth and joy to anyone who tries them. So go ahead, gather your ingredients and experience the magic of baking these heavenly cookies. And don’t forget to share your thoughts and variations with us—happy baking!
Print
Pecan Caramel Thumbprint Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warmth and comfort of freshly baked Pecan Caramel Thumbprint Cookies with a buttery texture, rich flavor, and delightful crunch.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1/4 cup chopped pecans for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in the vanilla extract until well combined.
- Gradually add the flour and salt, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Stir in the chopped pecans until they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Use your thumb to create an indentation in the center of each cookie, making sure not to push all the way through.
- Bake for 15-18 minutes, or until the edges are lightly golden. The center may seem soft, but it will set as they cool.
- Remove from the oven and fill each indentation with caramel sauce.
- Sprinkle chopped pecans on top of the caramel for added texture and flavor.
- Allow to cool completely before serving.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
