Pecan Thumbprint Cookies with Caramel Filling

Serves 4 · 30 min prep · 14 min cook

Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 3/4 cup pecans, toasted and very finely chopped
• 20 soft caramel candies, unwrapped
• 2 tbsp heavy cream
• 1/4 tsp flaky sea salt for finishing

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment. Toast the pecans until fragrant, cool completely, then chop them very finely so they coat the dough balls evenly.
2. 2In a mixing bowl beat the softened butter and granulated sugar until pale and creamy. Add the egg yolk and vanilla and mix until smooth.
3. 3Add the flour and salt and mix on low just until a soft dough forms and pulls away from the sides of the bowl. Do not overwork.
4. 4Scoop tablespoon portions and roll each into a smooth ball. Roll every ball in the finely chopped toasted pecans so the outside is fully coated, then place on the sheets 2 inches apart.
5. 5Using your thumb or the back of a 1/2-teaspoon measure, press a deep well into the center of each ball, being careful not to crack the sides. If cracks appear, gently pinch them closed.
6. 6Bake for 12 to 14 minutes until the edges are set and just beginning to color and the bottoms are lightly golden. While still warm, re-press the centers gently if they have puffed.
7. 7Meanwhile, place the caramels and heavy cream in a small microwave-safe bowl. Heat in 20-second bursts, stirring between each, until completely melted and smooth.
8. 8Spoon the warm caramel into the thumbprint wells while the cookies are still slightly warm. Sprinkle a tiny pinch of flaky sea salt on top of the caramel. Cool completely on a rack so the filling sets. Store in a single layer so the caramel stays neat.