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Ultra close-up macro of freshly baked golden buttery salted caramel thumbprint cookies with gooey caramel pool and chocolate drizzle

Chewy Salted Caramel Thumbprint Cookies

Buttery melt-in-your-mouth shortbread thumbprint cookies filled with gooey homemade salted caramel, toasted pecans, and dark chocolate drizzle. Easy holiday treat!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 145
Ingredients Method Nutrition

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1/3 cup dark brown sugar, packed
  • 1/3 cup granulated white sugar
  • 1.5 tsp pure Madagascar vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups unbleached all-purpose flour
  • 1 cup toasted pecans, finely chopped
  • 1 cup soft caramel candies or homemade caramel sauce
  • 2 tbsp heavy whipping cream (for melting caramel)
  • 1/3 cup dark bittersweet chocolate chips, melted
  • 1 tsp Maldon flaky sea salt crystals, for topping

Method
 

  1. Cream Butter & Sugars: In a large bowl with an electric mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until pale and creamy. Mix in vanilla extract and fine salt.
  2. Add Flour: Gradually add flour on low speed, mixing just until a cohesive, smooth dough forms. Do not overmix.
  3. Shape & Roll: Scoop 1-tablespoon portions of dough and roll into smooth balls. Roll each ball in finely chopped toasted pecans until evenly coated. Place 2 inches apart on parchment-lined baking sheets.
  4. Indent & Chill: Use the rounded back of a teaspoon or your thumb to make a deep, neat well in the center of each dough ball. Chill baking sheet in refrigerator for 15 minutes to prevent spreading.
  5. Bake: Bake at 350°F (175°C) for 12 to 14 minutes until the cookie bottoms and pecans are lightly golden. If indentations puffed up, gently re-press with the teaspoon immediately while hot. Let cool completely on the baking sheet.
  6. Fill with Caramel & Drizzle: In a small saucepan over low heat (or microwave in 20-second bursts), melt soft caramels with heavy cream until smooth and glossy. Spoon warm caramel into each cookie well. Let set for 15 minutes. Drizzle with melted dark chocolate and sprinkle with flaky sea salt.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 16mgSodium: 85mgPotassium: 55mgFiber: 1gSugar: 11gVitamin A: 160IUCalcium: 18mgIron: 0.6mg

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