A rich, light, and flaky thumbprint cookies that are made of dark chocolate, caramel, and pecans. This recipe will kick up the notch of your next cookie batch!
INGREDIENTS
1 1/2 cups unsalted butter, softened
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1 cup white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounces) bag semisweet chocolate chips
1 tablespoon vegetable oil
How to make Salted Caramel Chocolate Pecan Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, with parchment paper a 3 to 4 baking sheets.
Step 2: In a bowl, beat the butter and sugar with an electric mixer until fluffy and pale. Add in the vanilla extract. Then, reduce the speed of the mixer to low and slowly beat in the flour and half a teaspoon of salt.
Step 3: Once all the ingredients are incorporated, press the dough in a plastic wrap, and roll into 1 1/2-inch ball.
Step 4: In a small dish, place the beaten eggs and the pecans in a separate dish.
Step 5: Dip the dough balls into the eggs then roll them in pecans. Put the dipped dough balls onto the prepared baking sheets and press the center of each ball with your thumb.
Step 6: Place inside the oven and bake for about 10 minutes. After 10 minutes, remove from the oven and with a spoon, press each cookie once more. Place the dish back into the oven and resume cooking for another 10 minutes or until golden.
Step 7: Once done, take the dish the oven and transfer the cookies on wire racks to cool.
Step 8: In a small saucepan, combine the caramels and heavy cream. Heat over low heat while stirring constantly for about 4 to 6 minutes or until the caramels are melted and the mixture is smooth.
Step 9: Place a spoonful of the mixture into the thumbprint and sprinkle with sea salt.
Step 10: In a microwave-safe bowl, melt the chocolate chips for a minute to three and stir after each melting with 15-second intervals. Mix in the oil and drizzle the melted chocolates over the cookies.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup chopped toasted pecans
- 44 caramel candies
- 6 tablespoons heavy whipping cream
- coarse sea salt
- 1 (6 ounces) bag semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, with parchment paper a 3 to 4 baking sheets.
Step 2: In a bowl, beat the butter and sugar with an electric mixer until fluffy and pale. Add in the vanilla extract. Then, reduce the speed of the mixer to low and slowly beat in the flour and half a teaspoon of salt.
Step 3: Once all the ingredients are incorporated, press the dough in a plastic wrap, and roll into 1 1/2-inch balls.
Step 4: In a small dish, place the beaten eggs and the pecans in a separate dish.
Step 5: Dip the dough balls into the eggs then roll them in pecans. Put the dipped dough balls onto the prepared baking sheets and press the center of each ball with your thumb.
Step 6: Place inside the oven and bake for about 10 minutes. After 10 minutes, remove from the oven and with a spoon, press each cookie once more. Place the dish back into the oven and resume cooking for another 10 minutes or until golden.
Step 7: Once done, take the dish the oven and transfer the cookies on wire racks to cool.
Step 8: In a small saucepan, combine the caramels and heavy cream. Heat over low heat while stirring constantly for about 4 to 6 minutes or until the caramels are melted and the mixture is smooth.
Step 9: Place a spoonful of the mixture into the thumbprint and sprinkle with sea salt.
Step 10: In a microwave-safe bowl, melt the chocolate chips for a minute to three and stir after each melting with 15-second intervals. Mix in the oil and drizzle the melted chocolates over the cookies.
