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Salted Caramel Chocolate Pecan Cookies

Rated as 4.59 out of 5 Stars

"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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55 m servings 176
Original recipe yields 48 servings (4 dozen cookies)


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  1. Preheat 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; 10 20.8 2 26 59 Full nutrition

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Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

This is my first ever recipe review, and I took a chance on a new recipe with no reviews. I was not disappointed at all. These cookies are very easy to make and they turned out exactly as pictur...

Most helpful critical review

Recipe was followed as written. They turned out just like the photo but my family and I rated them just ‘ok’. I don’t think this is the fault of the recipe, I think we just don’t enjoy the dry s...

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Least positive

This is my first ever recipe review, and I took a chance on a new recipe with no reviews. I was not disappointed at all. These cookies are very easy to make and they turned out exactly as pictur...

There are a couple of things that should be clarified in the recipe: butter should be softened. And press with a spoon after they come out of the oven cause obviously they will be hot to touch. ...

These were pretty darn good. The only issues I had, were they seemed to have a heavy flour taste and I didn't have near enough pecans. I think I will cut the flour down next time I make these ...

These cookies are good, but do require some work. As such, I will probably only make for special occasions...which will make them all the more special when I do.

Brought this to a potluck we had at work. Was a big hit. Got a few Skype messages, emails, etc, from other staff members saying how great they were and asking if I can share the recipe! The ...

Amazing cookies! Takes some time to roll each one but so worth it!

very very yum!! The cookie dough was a big dry and crumbly so i added some milk to the dough and mixed it up again. I would definitely make these again as they hit the spot!

I'm not usually much of a shortbread cookie fan, but this recipe is delicious! It stays together better than most shortbread recipes. Be sure to be a bit aggressive when making the indentation— ...

I love shortbread style cookles and these may be the most delicious cookie I have ever tasted! However..... 1) it doesn't take much salt to give the yummy salted caramel flavor, 2) double or tri...