Caramel Thumbprint Cookies
Caramel Thumbprint Cookies are simply to die for! These melt-in-your-mouth shortbread cookies are rolled in chopped pecans and topped with creamy salted caramel sauce and a chocolate drizzle! They will look gorgeous on your cookie tray this holiday season!
You absolutely need to make these pecan thumbprint cookies this year! I can’t get over the combination of creamy caramel, salty pecans, and smooth chocolate. I would LOVE receiving these as a gift. So I know you could make a batch for your friends and family, and they will LOVE you for it!
SAVE THIS RECIPE FOR SALTED CARAMEL THUMBPRINTS TO YOUR FAVORITE PINTEREST BOARD!
Of course, you can make these pecan thumbprints any time of the year. I think the flavors scream fall, but honestly, I’ll eat anything with caramel all year long!
Ingredients for Caramel Thumbprints
Gather together these ingredients to make delicious caramel thumbprint cookies:
All-purpose flour
Kosher salt
Butter (room temperature)
Granulated white sugar
Light brown sugar
A large egg (separated)
Pure vanilla extract
Chopped pecans
Topping Ingredients
Kraft caramels, unwrapped
Heavy whipping cream
Coarse sea salt
Semi-sweet chocolate chips (you can also use milk chocolate or dark chocolate chips)
All the exact amounts needed are in the recipe card at the bottom of the post.
How to make Salted Caramel Thumbprint Cookies
First, let’s make and bake the cookie dough.
Toast your pecans, then chop them. (See below for toasting instructions!)
Preheat oven to 350 degrees F. Prepare two cookie sheets by lining them with parchment paper.
In a small bowl, whisk together flour and salt; set aside.
In a mixing bowl fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Then add brown sugar, egg yolk, and vanilla. Beat until just combined.
Next, gradually add the flour mixture and mix until just combined. If it is over-mixed, the dough will become sticky.
Shape dough into 1-inch balls, using a #60 cookie scoop, and place them on a plate to refrigerate for 30 minutes.
Meanwhile, beat the egg white on medium speed until it is white and frothy.
Remove the dough from the refrigerator, and roll one ball in the egg white and then in the nuts. Place the cookie dough balls on the prepared baking sheet.
Using the back of a teaspoon, place an indentation into each ball.
Bake for 13-15 minutes. Once out of the oven, and while cookies are still on the cookie sheet, indent the center of each cookie again with the back of a teaspoon. Transfer the cookies to a wire rack to cool completely.
Next, Make the Caramel Sauce
It’s easy to make this caramel filling and doesn’t take long at all! In a small saucepan over low heat, combine the unwrapped caramels and whipping cream. Melt caramels, stirring occasionally, until sauce is smooth, about 10 minutes.
Now comes the Chocolate Drizzle
In a small bowl, melt the chocolate chips in the microwave for 15 -30 seconds. Remove to stir and microwave for another 10 seconds. Repeat stirring and melting for 10 seconds until completely smooth.
Finish the Cookies!
Fill each cookie indentation with caramel using a small spoon. Sprinkle the caramel with a little bit of sea salt.
Finally, pour the melted chocolate into one corner of a resealable sandwich bag and cut a very small piece off the opposite side to pipe the drizzle onto the cookie. You can also use a piping bag with a Wilton #1 piping tip. Allow the chocolate to set before serving the cookies.
FAQs
How do you toast pecans?
It’s best to toast your pecans when they are whole. Place them in a single layer on a baking sheet. Bake at 325 degrees F for about 8-10 minutes. I wouldn’t suggest toasting them any longer than that because they will toast more while they bake and you don’t want burnt pecans on your beautiful cookies.
Why should I toast my pecans?
This step is optional, but toasting your pecans really elevates their flavor! It brings their natural oils to the surface and improves the flavor and texture.
How do I store Caramel Thumbprint Cookies?
Store your baked thumbprint cookies in an airtight container at room temperature. You don’t need to refrigerate these cookies. They should last for up to a week!
Can I freeze these cookies?
Yes, you can freeze these in an airtight container for up to a month. I recommend freezing them after you bake them but before you add the caramel and chocolate, though you can freeze them either way.
More Thumbprint Cookie Recipes
If you like these fun cookies, try one of these varieties next time:
Chocolate Cherry Thumbprint Cookies
Peanut Butter and Jelly Thumbprints
Strawberry Lime Thumbprint Cookies
Which one will you make first?
When I was doing my original 365 Days of Baking, I rated everything I baked on a scale of 1-4 with 4 being the best and these Salted Caramel Thumbprints earned 3 1/2 rolling pins. They are pretty darn close to a 4 though. These were just the BOMB!
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The form can be filled in the actual website url.
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
I found these many years ago on Naomi’s blog, Bakers Royale. Thank you so much, Naomi, for this wonderful recipe!
Caramel Thumbprint Cookies
Ingredients
Instructions
Toast Pecans
Cookies
Assembly
Caramel
Chocolate Drizzla
Nutrition
This post was Day 283 of my original 365 Days of Baking and was Day 10 of our first 12 Days of Cookies. It was published on December 8, 2011. It has been updated in format and with pictures on November 1, 2024.
The post Caramel Thumbprint Cookies appeared first on 365 Days of Baking.