Caramel Pecan Thumbprint Cookies
Addictive Caramel Thumbprint Cookies are perfect for holiday cookie exchanges! Buttery cookies are rolled in pecans, baked & filled with gooey caramel for a delightful treat!
Servings: 36
Calories: 127kcal
Ingredients
- ½ cup butter
- ½ cup shortening
- ½ cup brown sugar packed
- 2 eggs yolks separated from whites
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- 1 ½ cups chopped pecans
- ½ cup warm caramel
Instructions
- Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
- Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
- Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
- Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
- Bake 10 – 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked.
- Fill each cookie with warm caramel. Let cool to set. Enjoy!
Notes
It's best to use high quality caramel that sets when cooled. Caramel Sundae syrup will taste great, but will run out of the cookie once bitten, as it never sets.
Store cookies in an airtight container with parchment separating layers for up to 5 days.
Cookies can be frozen the same way for up to 2 months.
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 36mg | Fiber: 1g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg