Oh man.
I think you should try these.
Like NOW.
The cookie. The toasted pecans. The caramel. The coarse sea salt.
And the chocolate drizzle.
YUM!
I would LOVE you if you gave these to me over the holidays!!
Just sayin’.
And no, please don’t bake them and give them to me.
Give them to others. Lots of others!! They will LOVE you, too!
I have some.
Or…at least I had some.
I cannot tell you how happy I am that I found these on Naomi’s blog, Bakers Royale!
Thank you so much, Naomi, for this wonderful recipe!
Salted Caramel Thumbprints – makes 24 cookies
Ingredients
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg separated
1 teaspoon vanilla
3/4 cup pecans
20 Kraft caramels
3 tablespoons heavy whipping cream
coarse sea salt
1/4 cup semi-sweet morsels
Directions
Preheat oven to 350 degrees F.
Prepare two cookie sheets by lining them with parchment. ( I didn’t do this, but I highly suggest it because my cookies stuck to the sheet just a little.
In a small bowl, whisk together flour and salt; set aside.
In a mixing bowl fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy.
Add brown sugar, egg yolk, and vanilla.
Beat until just combined.
Gradually add flour and mix until just combined. If it is over mixed, the dough will become sticky.
Roll the dough into 1-inch balls and place on a plate to refrigerate for 30 minutes.
While dough is refrigerating, beat egg white until it is white and frothy.
Toast nuts.
Remove dough from refrigerator.
Roll one ball in egg white and then in nuts.
Using the back of a teaspoon, place an indentation into each ball.
Bake for 13-15 minutes.
While cookies are still on cookie sheet, indent again with back of teaspoon .
Transfer to wire baking sheet and allow to cool.
In a small saucepan over low heat, combine caramels and whipping cream.
Melt caramels until sauce is smooth. This may take about 10 minutes.
In a small bowl, melt chocolate morsels in the microwave for 15 seconds. Remove to stir and microwave for another 10 seconds. Repeat stirring and melting for 10 seconds until morsels are completely smooth. Be careful that you do not overnukeify (?) (I know it’s not a word, but I like it – overnukeify – haha)
Fill each cookie indentation with caramel.
Sprinkle with sea salt.
Drizzle with melted chocolate.
Toast the pecans by placing them on a baking sheet and putting them into the oven for about 5-7 minutes. Watch them very carefully because they can go from nicely toasted to burnt VERY quickly.
After nuts have been cooled, chop them and place in a shallow dish.
Indent cookies again with back of teaspoon because they will have puffed up while in the oven.
Fill each cookie indentation with caramel.
Sprinkle with sea salt.
Drizzle with melted chocolate. (For this I used a pastry bag with a Wilton tip #1 attached.)
These were just the BOMB!
Does anyone even say that anymore or am I dating myself?Two more days of cookies, then we’re off to I don’t know what.
I haven’t figured that out yet.
Probably a dinner. Or maybe a side dish that you could take with you to a party if you have to bring something.
Probably no more cookies though until the end of the year.
Oh no! Wait!
There will be another cookie recipe.
Our eldest daughter comes home from college for break next week and she wanted us to bake some cookies that I wasn’t able to do while she was home for Thanksgiving.
I think you’ll like these though and will grant me a pardon, or at least a “Get out of jail FREE” card or how ’bout a “Get out of the kitchen FREE”.
Remember, make these cookies!!! But, make sure you SHARE them!!!
I love you all. Thank you for reading!! You warm my heart!
I give you BIG baking hugs and muffins!!
Comments & Reviews
Geni says
The Bomb is fine by me but I’m 41. These look scrumptious and beautiful and would be perfect for any party tray and totally worthy of the calories!
Doreen says
Oh! Not only do I have a fond weakness for thumbprint cookies, but salted caramel anything is my newfound obsession. This is a win win WIN! LOL Thank u for baking first and sharing! I so <3 ur blog. :-)
Doreen at whereisyourhappyplace.blogspot.com
Doreen says
I love thumbprint cookies and anything salted caramel is is my me obsession, so these cookies are a win win WIN for me! Thank u for sharing! I <3 u and ur blog so! :-)
Doreen at whereisyourhappyplace.blogspot.com
Joan Hayes says
It is so wrong of you to share something so delicious first thing in the morning. Now I want these cookies for breakfast! These will be on my baking list for the holidays, for a few special people, those deserving of such decadent cookies! Top on that list….ME! Pinned.
Q says
I just made these and they are very good! I used 6 ounces of homemade caramel melted with 3 Tablespoons of heavy cream as directed and it came out perfectly. (I was able to find the weight of 20 Kraft caramels on a website. It’s approximately 5.92 ounces.) I’m an obsessive baker and would call myself picky, these are definitely going to be made multiple times. Thank you Lynne! Happy Saturday!
Lynne says
Marina, I am SO glad you took the time to leave me a comment and even happier that you enjoyed them so much!! Thank you! I would like to add the weight of the caramels to the post with your permission.
You are so very welcome and I hope you continue to enjoy the recipes here at 365.
Happy Monday! 😉
Marina says
Oh- yes, of course! I’m sorry I didn’t see this sooner.
I most certainly am- it’s keeping me company while I’m under the weather and want to bake! Thanks Lynne!
Lynne says
Thanks, Marina! 🙂
Lisa says
OMG! These look so good! Can’t wait to try them ! Thank you for sharing!
Lynne says
Thank you and you’re welcome, Lisa! Enjoy them!
Pam says
How do you store these cookies? They look so good, I’m sure if allowed they would not last long enough to store. But I wanted to bake and take on a camping trip.
Lynne says
Thanks for your question, Pam. I would store them in an airtight container and place layers of parchment between them so they aren’t sitting directly on top of each other.
Enjoy them and happy camping!
Irene says
Hi,
I’d like to know how far in advance I can make these before a party? How well do they freeze?
Thank You!
Lynne says
Irene, sorry about the delayed response. I haven’t frozen them, so I’m not exactly sure. And you would definitely be able to make them at least a few days before a party, just store them in an airtight container. 🙂
Staci Searls says
These look amazing and I can’t wait to make them with my brand new mixer. Question: I have friends with nut allergies, what can I substitute for the pecans?
Lynne says
Staci, they don’t have to be made with the pecans. You can just leave them off. For substitutions, how about trying some toasted coconut? That would add some great flavor to them as well.
Judi says
Hi, Could these be frozen?
Thanks
Lynne says
Judi, I have not frozen them, so I can’t say for sure. My only concern would be that the caramel might change. Let me know if you do freeze them, Judi!
Peggy C says
There is no problem freezing caramel. I make cookies with caramel filling and have frozen them for many, many years. In fact, I have yet to find a cookie that you cannot freeze. All my cookies are frozen before served as I do them several weeks ahead. I will be adding these to my baking list this year. Yum!
Lynne says
Thanks for letting me know, Peggy!
elsa m says
the cookies look very delicious. does the caramel become hard or stay kinda chewy. can the cookies be stacked or stored in a single layer. btw. thank you for your suggestion to use toasted coconut instead of pecans cuz my grandkids are allergic to nuts.
Lynne says
Elsa, the caramel stayed slightly chewy and after the chocolate and caramel are set, they can be stacked. I would place some wax paper or parchment between the layers as well.
I haven’t tried them with the coconut, but I think they’d be super yummy!
Nancy Anderson says
Do you have a printable version of this?
Lynne says
Nancy,
if you go here: http://www.printfriendly.com/
you can copy and paste the url of the specific recipe you want to print and also choose to print it without images.
I’ve been trying to convert all my recipes to print version, but it’s a slow process since there are over 600.
Esther says
Hi, do you use all purpose flour / plain flour?
Lynne says
Esther, I always use all-purpose flour in my recipes unless I specify otherwise.
Shakila. says
Hai. May i know how long can i keep cookies in airtight container at room temperature?
Lynne says
Shakila, I would suggest four days maximum.