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These pecan caramel thumbprint cookies deliver everything I crave in a fall treat deeply chocolaty cookies with a gooey caramel center and plenty of toasty pecans. They always disappear quickly at gatherings and I look forward to making them every year as the weather cools.
I shared a batch of these at a family game night and my cousins raved about the pecan caramel combination. Now these cookies have become a regular request when sweater weather settles in.
Ingredients
- Allpurpose flour: gives structure so cookies hold their shape use a fresh unbleached brand for best texture
- Cornstarch: makes each cookie extra tender and helps keep them soft
- Unsalted butter: offers richness choose high quality for flavor since it is the backbone of both cookie and caramel
- Granulated sugar: sweetens and helps the cookies spread look for fine white sugar that dissolves easily
- Large egg: at room temperature binds and ensures a smooth dough for even baking
- Pure vanilla extract: adds warmth and deepens flavor real vanilla is worth it
- Kosher salt: provides balance and enhances every element flake size matters avoid grains that are too large
- Dutch process cocoa powder: creates an intense chocolate color and taste always sift before adding for a smoother dough
- Pecans: are toasted for a nutty crunch always toast just before using for the freshest flavor
- Heavy whipping cream: helps achieve a rich creamy caramel choose fullfat
- Ground cinnamon and nutmeg: add a hint of spice that complements both chocolate and caramel use fresh ground for best aroma
- Semisweet chocolate chips: lend a glossy finish use chips over bars to simplify melting
- Coconut oil: helps the chocolate set to a shiny drizzle look for refined oil to keep flavors neutral
- Flaky sea salt: optional but makes for a bakeryworthy finish use delicate flakes that dissolve easily
Step-by-Step Instructions
- Make the Dough:
- Combine flour and cornstarch in a bowl then set aside. In another bowl cream softened butter and sugar until light and fluffy which should take about three minutes by hand or hand mixer. Beat in the egg vanilla and salt. Sift cocoa over the bowl and mix until no lumps remain. Gently fold in dry ingredients just until a dough forms. Cover and chill dough thirty minutes in the freezer or up to an hour in the refrigerator to develop texture and flavor.
- Shape and Bake Cookies:
- Preheat your oven to three hundred fifty degrees. Use a tablespoon to scoop dough then roll into smooth balls. Space them out on a parchmentlined baking sheet about one inch apart. Gently flatten each ball and press a deep thumbprint or use the back of a wooden spoon to make an indentation at the center. Bake for ten to twelve minutes just until the edges are set but centers stay soft. As soon as you remove cookies from the oven reinforce each indentation while the cookies are hot. Let cookies cool completely on wire racks.
- Toast the Pecans:
- Spread chopped pecans on a small baking sheet and bake in the oven at three hundred fifty degrees for about ten minutes stirring halfway through. Watch closely for the moment the pecans turn golden and the nutty aroma becomes unmistakable. Cool before adding to caramel.
- Make the Caramel:
- Put sugar in a heavy bottomed saucepan over mediumhigh heat. Stir continuously with a whisk as sugar melts and becomes a deep golden color. Quickly add butter whisking well to combine. Take the pan off the heat and pour in heavy cream salt cinnamon and nutmeg whisk briskly to avoid clumps. Fold in the toasted pecans for a nutty finish.
- Fill the Cookies:
- Use a teaspoon to spoon warm pecan caramel into each cooled thumbprint. Let caramel settle and cool slightly to keep it from running out.
- Finish with Chocolate:
- Melt semisweet chocolate chips and coconut oil together in the microwave using thirty second intervals stirring until smooth. Drizzle or pipe melted chocolate over cookies in a zigzag pattern then finish with flaky sea salt if you like for a sophisticated final touch.
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I adore the way deeply toasted pecans taste in this recipe. My uncle once asked if I added something special to the caramel but it is truly the warmth of freshly toasted nuts that takes these cookies over the top.
Storage Tips
Store cookies in an airtight container with layers of parchment in between to prevent sticking. They will stay fresh on the counter for up to three days or in the fridge for up to a week. For longer storage freeze cooled cookies on a tray then transfer to a ziptop bag for up to two months. Thaw at room temperature before enjoying.
Ingredient Substitutions
You can swap walnuts for pecans if desired but toast them in the same way for the best flavor. For a dairyfree option use plantbased butter and coconut cream in the caramel. If you do not have coconut oil for melting chocolate neutral vegetable oil will work as well though you may lose a bit of shine.
Serving Suggestions
These thumbprints shine on holiday cookie trays but are lovely with afternoon tea or coffee. For a party presentation arrange cookies on a rustic wooden board and sprinkle a few extra toasted pecans on top. A little scoop of vanilla ice cream on the side makes for an indulgent dessert.
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Cultural and Historical Notes
Thumbprint cookies have roots in Scandinavian baking where they are often filled with jam rather than caramel. This version combines American baking traditions chocolate and pecan caramel recalling Southern pecan pie flavors in handheld form.
Recipe FAQs
- → How do I toast pecans properly?
Spread chopped pecans on a baking sheet and bake at 350°F for about 10 minutes, stirring halfway, until fragrant and golden.
- → Can I make the thumbprint indentations after baking?
Yes, pressing the indentations again after baking helps maintain the dip for the caramel filling.
- → Is chilling the dough necessary?
Yes, chilling helps the dough firm up, making it easier to shape and preventing spreading during baking.
- → How is the caramel filling made?
Caramel is made by melting sugar until golden amber, then adding butter, cream, salt, warm spices, and toasted pecans.
- → Can these cookies be stored in advance?
Yes, store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- → What type of chocolate is best for drizzling?
Semisweet chocolate chips melted with a bit of coconut oil create a smooth, glossy drizzle for finishing.