Salted Caramel Pecan Thumbprint Cookies

Thumbprint cookies take their name from the classic press that leaves a little well for filling. These American bites cradle soft caramel and flaky sea salt in buttery dough laced with toasted pecans.

Serves 5 · 30 min prep · 14 min cook

Estimate for one serving

• 310 cal
• 3g protein
• 32g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup finely ground toasted pecans
• 2 tbsp cornstarch
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 large egg yolk
• 20 pieces soft caramel candies
• 2 tbsp heavy cream
• 1 tsp flaky sea salt
• 15 extra toasted pecan halves for garnish

Instructions

1. 1Preheat oven to 350°F and line two baking sheets with parchment. Toast whole pecans first if not already done, then pulse three-quarters of a cup into a fine meal in a food processor, stopping before it turns into butter.
2. 2Whisk the flour, ground pecans, cornstarch, and salt in a bowl so the nutty meal is evenly distributed.
3. 3In a stand mixer cream the softened butter and powdered sugar on medium-high for 3 minutes until pale and fluffy. Beat in the vanilla and egg yolk until fully incorporated.
4. 4Add the dry mixture on low speed just until a soft dough forms. Chill the dough 15 minutes so it is easy to roll without sticking.
5. 5Roll tablespoon-sized portions into smooth balls and place 2 inches apart on the sheets. Use a floured thumb or the back of a ½-teaspoon measure to press a deep well into the center of each ball, pinching any cracks closed.
6. 6Bake 12–14 minutes until the edges are lightly golden and the bottoms are set. If the wells puff, gently re-press them with the spoon while the cookies are still hot.
7. 7While cookies cool 5 minutes on the sheet, unwrap the caramels and melt them with the cream in a small saucepan over low heat, stirring constantly until smooth and pourable.
8. 8Spoon the warm caramel into each thumbprint well, top with a pecan half, and finish with a tiny pinch of flaky sea salt. Let the caramel firm at room temperature before serving or storing.
9. 9These keep best in a single layer in an airtight tin for 3 days; the buttery pecan shortbread and gooey salted caramel stay distinct.