Salted Caramel Chocolate Pecan Cookies

4.5
(34)

This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.

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Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
48
Yield:
4 dozen cookies

Ingredients

  • 1 ½ cups unsalted butter, softened

  • 1 cup white sugar

  • 1 ½ teaspoons vanilla extract

  • 3 ½ cups all-purpose flour

  • ½ teaspoon salt

  • 2 large eggs, lightly beaten

  • ¾ cup chopped toasted pecans

  • 44 caramel candies

  • 6 tablespoons heavy whipping cream

  • coarse sea salt

  • 1 (6 ounce) bag semisweet chocolate chips

  • 1 tablespoon vegetable oil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.

  2. Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.

  3. Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.

  4. Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.

  5. Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.

  6. Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

Cook's Note:

Rewarm caramel if it hardens before all cookies are filled.

Nutrition Facts (per serving)

176 Calories
10g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 176
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 26mg 9%
Sodium 59mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 2%
Total Sugars 12g
Protein 2g
Vitamin C 0mg 1%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 56mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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