Description
A classic thumbprint cookie with a rich caramel and chocolate filling.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chocolate chips
Instructions
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped pecans.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from oven and immediately press the indentations again to ensure they are deep enough.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, fill the indentations with caramel sauce.
- Melt the chocolate chips and drizzle over the caramel-filled cookies.
- Allow the chocolate to set before serving.
Notes
- For a smoother caramel filling, warm the caramel sauce slightly before using.
- You can use milk, dark, or semi-sweet chocolate chips for drizzling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American