Caramel Thumbprint Cookies are merely 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’ll look attractive in your cookie tray this vacation season!
You completely must make these pecan thumbprint cookies this yr! I can’t recover from the mix of creamy caramel, salty pecans, and clean chocolate. I’d LOVE receiving these as a present. So I do know you possibly can make a batch to your family and friends, and they’ll LOVE you for it!
In fact, you may make these pecan thumbprints any time of the yr. I feel the flavors scream fall, however truthfully, I’ll eat something with caramel all yr lengthy!
Components for Caramel Thumbprints
Collect collectively these elements to make scrumptious caramel thumbprint cookies:
- All-purpose flour
- Kosher salt
- Butter (room temperature)
- Granulated white sugar
- Mild brown sugar
- A big egg (separated)
- Pure vanilla extract
- Chopped pecans
Topping Components
- Kraft caramels, unwrapped
- Heavy whipping cream
- Coarse sea salt
- Semi-sweet chocolate chips (you can too use milk chocolate or darkish chocolate chips)
All the precise quantities wanted are within the recipe card on the backside of the submit.
Easy methods to make Salted Caramel Thumbprint Cookies
First, let’s make and bake the cookie dough.
- Toast your pecans, then chop them. (See under for toasting directions!)
- Preheat oven to 350 levels F. Put together two cookie sheets by lining them with parchment paper.
- In a small bowl, whisk collectively flour and salt; put aside.
- In a mixing bowl fitted with the paddle attachment, cream the butter and granulated sugar till gentle and fluffy. Then add brown sugar, egg yolk, and vanilla. Beat till simply mixed.
- Subsequent, steadily add the flour combination and blend till simply mixed. Whether it is over-mixed, the dough will turn into sticky.
- Form dough into 1-inch balls, utilizing a #60 cookie scoop, and place them on a plate to refrigerate for half-hour.
- In the meantime, beat the egg white on medium velocity till it’s white and frothy.
- Take away the dough from the fridge, and roll one ball within the egg white after which within the nuts. Place the cookie dough balls on the ready baking sheet.
- Utilizing the again of a teaspoon, place an indentation into every ball.
- Bake for 13-Quarter-hour. As soon as out of the oven, and whereas cookies are nonetheless on the cookie sheet, indent the middle of every cookie once more with the again of a teaspoon. Switch the cookies to a wire rack to chill fully.
Subsequent, Make the Caramel Sauce
It’s simple to make this caramel filling and doesn’t take lengthy in any respect! In a small saucepan over low warmth, mix the unwrapped caramels and whipping cream. Soften caramels, stirring often, till sauce is clean, about 10 minutes.
Now comes the Chocolate Drizzle
In a small bowl, soften the chocolate chips within the microwave for 15 -30 seconds. Take away to stir and microwave for an additional 10 seconds. Repeat stirring and melting for 10 seconds till fully clean.
End the Cookies!
- Fill every cookie indentation with caramel utilizing a small spoon. Sprinkle the caramel with a bit of little bit of sea salt.
- Lastly, pour the melted chocolate into one nook of a resealable sandwich bag and reduce a really small piece off the other aspect to pipe the drizzle onto the cookie. It’s also possible to use a piping bag with a Wilton #1 piping tip. Enable the chocolate to set earlier than serving the cookies.
FAQs
How do you toast pecans?
It’s finest to toast your pecans when they’re entire. Place them in a single layer on a baking sheet. Bake at 325 levels F for about 8-10 minutes. I wouldn’t recommend toasting them any longer than that as a result of they’ll toast extra whereas they bake and also you don’t need burnt pecans in your stunning cookies.
Why ought to I toast my pecans?
This step is optionally available, however toasting your pecans actually elevates their taste! It brings their pure oils to the floor and improves the flavour and texture.
How do I retailer Caramel Thumbprint Cookies?
Retailer your baked thumbprint cookies in an hermetic container at room temperature. You don’t must refrigerate these cookies. They need to final for as much as per week!
Can I freeze these cookies?
Sure, you’ll be able to freeze these in an hermetic container for as much as a month. I like to recommend freezing them after you bake them however earlier than you add the caramel and chocolate, although you’ll be able to freeze them both manner.
Extra Thumbprint Cookie Recipes
When you like these enjoyable cookies, strive considered one of these varieties subsequent time:
Which one will you make first?
After I was doing my authentic 365 Days of Baking, I rated the whole lot I baked on a scale of 1-4 with 4 being the very best and these Salted Caramel Thumbprints earned 3 1/2 rolling pins. They’re fairly darn near a 4 although. These had been simply the BOMB!
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I discovered these a few years in the past on Naomi’s weblog, Bakers Royale. Thanks a lot, Naomi, for this excellent recipe!
Caramel Thumbprint Cookies
Caramel Thumbprint Cookies are melt-in-your-mouth shortbread cookies rolled in chopped pecans, topped with a creamy salted caramel drizzled with chocolate. Add them to cookie trays this vacation season!
Forestall your display from going darkish
Directions
Toast Pecans
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Place pecans in a single layer on a baking sheet. Bake at 325°F for about 8-10 minutes. I would not recommend toasting them any longer than that as a result of they’ll toast extra whereas they bake and you do not need burnt pecans in your stunning cookies. I additionally recommend chopping them into very small items after they have been roasted as I’ve had bother with the bigger items sticking and staying on the cookie.
Cookies
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Improve oven temperature to 350 levels F. Put together two cookie sheets by lining them with parchment.
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In a small bowl, whisk collectively flour and salt; put aside.
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In a mixing bowl fitted with the paddle attachment, cream butter and granulated sugar till gentle and fluffy.Add brown sugar, egg yolk, and vanilla.Beat till simply mixed.
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Step by step add flour and blend till simply mixed. Whether it is over blended, the dough will turn into sticky.
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Utilizing a #60 cookie scoop, roll the dough into 1-inch balls and place on a plate to refrigerate for half-hour.
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Whereas dough is refrigerating, beat egg white till it’s white and frothy.
Meeting
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Take away dough from fridge, and roll one ball within the egg white after which in nuts.
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Place on ready baking sheet, and repeat with remaining dough.
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Utilizing the again of a teaspoon, place an indentation into every ball.
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Bake for 13-Quarter-hour. As soon as out of the oven, and whereas cookies are nonetheless on cookie sheet, indent once more with again of teaspoon. Switch to wire baking sheet and permit to chill.
Caramel
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In a small saucepan over low warmth, mix caramels and whipping cream. Soften caramels till sauce is clean, about 10 minutes.
Chocolate Drizzla
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In a small bowl, soften chocolate chips within the microwave for 15 seconds. Take away to stir and microwave for an additional 10 seconds. Repeat stirring and melting for 10 seconds till fully clean.
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Fill every cookie indentation with caramel. Sprinkle the caramel with a bit of little bit of sea salt.
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Place melted chocolate right into a one nook of a resealable sandwich bag, and reduce a really small piece off the other aspect to pipe the drizzle onto the cookie. It’s also possible to use a piping bag with a Wilton #1 piping tip. For reference, for the cookies within the older photos under the recipe card, I used the piping bag and tip, and for the cookies in the latest photos, I used a Ziploc bag. I assumed the older ones had been prettier, however a sandwich bag works simply as effectively.
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Enable chocolate to set earlier than serving.
Vitamin
Serving: 1cookie | Energy: 161kcal | Carbohydrates: 18g | Protein: 2g | Fats: 9g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 23mg | Sodium: 74mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
This submit was Day 283 of my authentic 365 Days of Baking and was Day 10 of our first 12 Days of Cookies. It was printed on December 8, 2011. It has been up to date in format and with photos on November 1, 2024.
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