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Salted Caramel Chocolate Pecan Cookies


"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 cals
Original recipe yields 48 servings (4 dozen cookies)

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  • Prep

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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 g fat; 20.8 g carbohydrates; 2 g protein; 26 mg cholesterol; 59 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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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 ...

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 ...

Not sure of these, but I make similar ones at Christmas every year and they are absolutely my fave. I call them Turtle Thumbprints though and the cookie is chocolate, not shortbread.

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