↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
1 cup unsalted butter, at room temperature
2/3 cup confectioners sugar
1 1/2 tsp vanilla extract
1/2 tsp table salt
2 1/4 cups flour
For the caramel filling:
22 small caramels (6 oz)
3 tbsp heavy cream
1/3 cup finely chopped pecans, lightly toasted
Make the cookies: Preheat the oven to 350. Line two cookie sheets with parchment or nonstick baking liners.
Beat the butter, confectioners sugar, vanilla, and salt on medium speed until well blended and smooth, about 3 minutes. Scrape down the bowl and beater. Add the flour and mix on low speed until a soft dough forms, about 1 minute.
Using two tsp measures, scoop up about two tsp of dough at a time, and using your palms, roll into smooth balls that are 1 to 1 1/4 inches in diameter. Arrange them about 1 1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 tsp measure, press down into the middle of each mound to make a well that is almost as deep as the dough ball. (If the edges crack or break open, it is best to reroll and try again—the finished cookie will look better and hold the caramel without leaking).
Bake 1 sheet at a time until the tops of the cookies look dry and the edges are golden brown, 15 to 20 minutes. Let the cookies cool on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely.
Make the caramel filling: In a small saucepan, combine the unwrapped caramels and heavy cream. Set the pan over very low heat and cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4 to 6 minutes. Use the caramel while warm.
Arrange the cooled cookies on a cookie sheet or jelly roll pan. Using a small spoon or spatula, drizzle the warm caramel into each indentation, filling to the rim but not overflowing. Scatter the nuts over the caramel and press lightly into the caramel. Cool completely before storing or serving.
Make Ahead Tips: Baked, unfilled cookies can be frozen for 1 month or stored at room temperature for 5 days. Layer them between parchment or waxed paper in an airtight container. You can fill the cookies up to 3 days ahead. Arrange them on a sheet pan in a single layer and cover tightly with plastic (don't let it touch the caramel tops). Store at room temperature.
view more member recipes
NUTTY CARAMEL THUMBPRINT COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
1 cup unsalted butter, at room temperature
2/3 cup confectioners sugar
1 1/2 tsp vanilla extract
1/2 tsp table salt
2 1/4 cups flour
For the caramel filling:
22 small caramels (6 oz)
3 tbsp heavy cream
1/3 cup finely chopped pecans, lightly toasted
Make the cookies: Preheat the oven to 350. Line two cookie sheets with parchment or nonstick baking liners.
Beat the butter, confectioners sugar, vanilla, and salt on medium speed until well blended and smooth, about 3 minutes. Scrape down the bowl and beater. Add the flour and mix on low speed until a soft dough forms, about 1 minute.
Using two tsp measures, scoop up about two tsp of dough at a time, and using your palms, roll into smooth balls that are 1 to 1 1/4 inches in diameter. Arrange them about 1 1/2 inches apart on the lined cookie sheets. Using the back of a 1/2 tsp measure, press down into the middle of each mound to make a well that is almost as deep as the dough ball. (If the edges crack or break open, it is best to reroll and try again—the finished cookie will look better and hold the caramel without leaking).
Bake 1 sheet at a time until the tops of the cookies look dry and the edges are golden brown, 15 to 20 minutes. Let the cookies cool on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely.
Make the caramel filling: In a small saucepan, combine the unwrapped caramels and heavy cream. Set the pan over very low heat and cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4 to 6 minutes. Use the caramel while warm.
Arrange the cooled cookies on a cookie sheet or jelly roll pan. Using a small spoon or spatula, drizzle the warm caramel into each indentation, filling to the rim but not overflowing. Scatter the nuts over the caramel and press lightly into the caramel. Cool completely before storing or serving.
Make Ahead Tips: Baked, unfilled cookies can be frozen for 1 month or stored at room temperature for 5 days. Layer them between parchment or waxed paper in an airtight container. You can fill the cookies up to 3 days ahead. Arrange them on a sheet pan in a single layer and cover tightly with plastic (don't let it touch the caramel tops). Store at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pecan Thumbprint Cookies With Salted Caramel
by sgre52160
3 sticks unsalted butter, room temperature 1 cup sugar 1 1/2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1/2 teaspoon table salt 2 large eggs, lightly beaten 1 1/2 cup finely cho
by sgre52160
3 sticks unsalted butter, room temperature 1 cup sugar 1 1/2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1/2 teaspoon table salt 2 large eggs, lightly beaten 1 1/2 cup finely cho
Coocnut Thumbprint Cookies With Salted Caramel
by sgre52160
3 sticks unsalted butter, room temperature 1 cup sugar 1 1/2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1/2 teaspoon table salt 2 large eggs, lightly beaten 12 ounces sweetened
by sgre52160
3 sticks unsalted butter, room temperature 1 cup sugar 1 1/2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1/2 teaspoon table salt 2 large eggs, lightly beaten 12 ounces sweetened
Hazelnut Jam Thumbprint Cookies
by sgre52160
1 1/2 sticks softened, unsalted butter (about 12 tbsp) 1/2 cup sugar 3 oz semisweet chocolate, melted and cooled to room temperature 2 cups all-purpose flour 1 cup hazelnuts 1 egg white 1/2 cup
by sgre52160
1 1/2 sticks softened, unsalted butter (about 12 tbsp) 1/2 cup sugar 3 oz semisweet chocolate, melted and cooled to room temperature 2 cups all-purpose flour 1 cup hazelnuts 1 egg white 1/2 cup
Raspberry Thumbprint Cookies
by sgre52160
3 3/4 cups flour 1 1/3 cups butter, softened 3/4 cup sugar 1/4 cup orange juice 1 egg yolk Raspberry preserves Shape rounded tspfuls of dough into balls. Place 1 inch apart on cookie sheets. P
by sgre52160
3 3/4 cups flour 1 1/3 cups butter, softened 3/4 cup sugar 1/4 cup orange juice 1 egg yolk Raspberry preserves Shape rounded tspfuls of dough into balls. Place 1 inch apart on cookie sheets. P
view more member recipes
related CDKitchen recipes
Thumbprint-Jam Cookies
Maraschino Thumbprint Cookies
Bar Abilene Rio Grande Mudslide
Chocolate Caramel Delights
Twinkie Casserole
Oreo Frozen Dessert
Nutty Caramel Crunch
Chocolate Caramel Fondue
Oreo Caramel Delight
Prize-Winning Almond Thumbprint Cookies