This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
This is my first ever recipe review, and I took a chance on a new recipe with no reviews. I was not disappointed at all. These cookies are very easy to make and they turned out exactly as pictured. This is a firm shortbread pecan sandy type cookie. I halved the recipe and added about 2 Tbsp of flour due to high altitude but I’m not sure it was necessary…mostly it’s out of habit. I also had leftover prepared caramel for apple dipping so I substituted that for the caramels and cream. Taste was great, but I’m betting the real caramels and cream are even better. I also baked these on parchment for easy clean up. Thanks for posting… I look forward to making more!
Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Servings: 48 | Yield: 4 dozen cookies
1 ½ cups unsalted butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
Rewarm caramel if it hardens before all cookies are filled.
176 calories; protein 2g 4% DV; carbohydrates 20.8g 7% DV; fat 10g 16% DV; cholesterol 26.2mg 9% DV; sodium 58.6mg 2% DV.