Caramel Pecan Cookies

These are my mini pecan pie thumbprint cookies. I use wrapped store-bought caramels for the filling. The cookies can be made without the filling up to a month in advance and frozen. 

Caramel Pecan Cookies

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    1/2 cup (1 stick) unsalted butter, softened 1/2 teaspoon vanilla extract
    1/4 cup brown sugar 24 small caramels, (1/2 pound) such as Kraft or Brach
    1 large egg yolk 3 tablespoons heavy cream
    1 cup sifted all-purpose flour 24 whole pecans
    1/4 teaspoon kosher salt


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    • 1

      Make the dough: Preheat the oven to 350 degrees F. Cream together butter, sugar, egg yolk and vanilla in the bowl of a standing mixer with a paddle attachment on medium speed. Reduce the speed to low and add the flour and salt; mix well.

    • 2

      Roll into 1-inch balls. Place about 1 inch apart on an ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie to make an indentation.

    • 3

      Return to oven and bake 8 to 10 minutes longer, until lightly golden. Cool completely on a rack.

    • 4

      Make the filling: In a small saucepan, combine the unwrapped caramels and the cream. Stir constantly Over low heat until smooth, about 4 to 6 minutes.

    • 5

      With a small spoon, drizzle the warm caramel into each indentation, filling to the rim. Place one pecan on top.

    • 6

      Cool completely before storing or serving. Store in a single layer in an airtight container for up to 5 days.

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