You can eat these soft, nutty caramel pecan thumbprint cookies with rich caramel inside. They are sweet, gooey, and crunchy.
INGREDIENTS
FOR THE COOKIES:– 1 cup (120g) all-purpose flour– 1/4 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (113g) unsalted butter, softened– 1/3 cup (67g) firmly packed light brown sugar– 1 large egg, separated– 1/2 teaspoon vanilla extract– 3/4 cup (90g) finely chopped pecanFOR THE CARAMEL FILLING:– 2 ounces (56g) soft caramels (about 7-8 caramels)– 1 & 1/2 tablespoons (22ml) heavy cream
Making cookies:
Preheat oven to 350°F. Line a baking sheet with silicone or parchment. Mix flour, baking soda, and salt. Set aside.
Step 1
INSTRUCTIONS
Beat butter and brown sugar until frothy with a medium-speed electric mixer. Add egg yolk and stir. Mix in vanilla.
Step 2
Mix in the flour mixture until blended. Roll tablespoons of dough into balls.
Step 3
A shallow bowl for the egg white and another for the pecans. Roll each dough ball in pecans after egg white coating.
Step 4
Place cookies on prepared pan, leaving 2 inches between them. Indent each dough ball's centre with a wooden spoon handle. Bake 12–14 minutes until golden.
Step 5
Cool cookies on pan on wire rack for 10 minutes. Transfer the cookies to a wire rack to finish cooling.
Step 6
To make caramel filling
Combine caramels and cream in a microwave-safe bowl. Melt caramels in 30-second increments at half-power. Stir smooth.
Step 7
Fill the cooled cookies' indentations with caramel. Let filling set before serving.