Caramel Pecan Thumbprint Cookies
Sometimes when you make a cookie, you want to poke a whole in it and fill it with caramel. Caramel Pecan Thumbprint Cookies are exactly what you need!
Ingredients
For The Cookies
- 1 ½ all-purpose flour, sifted
- ¼ teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
For The Topping
- 1 cup granulated sugar
- ½ teaspoon salt
- 4 tablespoons heavy cream
- 4 tablespoons water
- 20-24 pecans
Instructions
For the cookies:
- In a bowl, mix together flour and salt. Set aside.
- In a larger bowl, mix together egg and sugar. Add butter and vanilla extract and mix thoroughly. Slowly add flour into wet ingredients and mix until cookie dough forms.
- Cover bowl with plastic and chill in the refrigerator for a minimum of 2 hours.
- Once the dough has chilled, remove from the refrigerator.
- Line a baking sheet with parchment paper and preheat oven to 350 degrees.
- Roll cookies into one-inch spheres, and place them on the lined baking sheet, at least 2 inches apart. (about 15 could fit on one pan, so it is suggested to bake in separate batches).
- Using the back of a rounded teaspoon, lightly press a cavity in the center of each cookie.
- Bake for 7 minutes and remove from oven.
- Use the same teaspoon to press into each cavity even further (careful it’s hot!)
- Place back into oven and bake for an additional 4-5 minutes.
- Remove from oven and allow to cool on a wire rack.
For the topping:
- In a small sauce pan, mix together sugar, salt, heavy cream and water.
- Boil contents over high heat and then lower to medium. Stir for about 2 minutes or until thick.
- Remove from heat and add vanilla extract. Mix.
- Carefully scoop the caramel into the center of each cookie and top with a pecan.
- Allow to set for 3-4 minutes. Serve and enjoy!