Description
Indulge in the warmth and comfort of freshly baked Pecan Caramel Thumbprint Cookies with a buttery texture, rich flavor, and delightful crunch.
Ingredients
Scale
- 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