Description
Delightful cookies with a buttery base filled with smooth caramel, topped with crunchy pecans, evoking memories of family and tradition.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract until combined.
- Gradually add the flour, mixing until just combined. Fold in the chopped pecans.
- Scoop about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb, gently press into the center of each cookie to form an indention.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and fill the indentions with caramel sauce while still warm. Allow them to cool completely on a wire rack.
Notes
For a healthier spin, use half whole wheat flour for added fiber. If you’re out of eggs, applesauce or a flaxseed mixture can work as substitutes. Store leftover cookies in an airtight container to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, thumbprint, pecans, caramel, dessert, baking