Caramel Thumbprint Cookies
It's the holidays wrapped up in one treat! Pecans and caramel give these cookies the best flavors of the season, while cocoa brings richness. Fun to make, these are a delightful snack perfect for winter festivities.
Servings: 18 cookies
Ingredients
- 1 large egg separated
- 8 tbsp (1 stick) unsalted butter room temperature
- ⅔ cup light brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- ½ tsp kosher salt
- ¾ cup prepared caramel sauce
- 1 ½ cups finely chopped toasted pecans
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar until smooth, light and fluffy. Add in the egg yolk, vanilla extract, and heavy cream and beat until smooth.1 large egg, 8 tbsp (1 stick) unsalted butter, ⅔ cup light brown sugar, 1 tsp vanilla extract, 2 tbsp heavy cream
- In a separate bowl, sift together flour, cocoa, and salt. Then add the dry ingredients to the wet and mix until no dry streaks remain.1 cup all-purpose flour, ⅓ cup Dutch-process cocoa powder, ½ tsp kosher salt
- Mix together one teaspoon water with egg white and set alongside prepared pecans.1 large egg, 1 ½ cups finely chopped toasted pecans
- Scoop teaspoon-sized dough balls, roll in hands (if the dough is extra soft, chill for 30 minutes), dip in egg white, and roll in pecan crumbs. Set on parchment-lined baking sheets. Press thumb (or a round teaspoon measuring spoon) to make an indentation in the center of the cookie.
- Bake in preheated oven for 10-15 minutes. The edges will be set with a soft center.
- Remove from oven and remake indentation in each cookie. Then spoon in ½ teaspoon caramel. Let cool completely. Optionally, drizzle on melted semi-sweet chocolate to give a festive finish!¾ cup prepared caramel sauce
Video
Nutrition
Serving: 1cookie | Calories: 115kcal