Pecan Caramel Thumbprint Cookies

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Pecan Caramel Thumbprint Cookies: A Sweet Symphony in Every Bite

Craving a delightful treat that melts in your mouth? Look no further than Pecan Caramel Thumbprint Cookies! These aren’t your average cookies; they’re a buttery, pecan-studded dream, perfectly complemented by a luscious caramel center.

Imagine a delicate, crumbly cookie base, infused with the nutty aroma of toasted pecans. Each bite offers a satisfying crunch that gives way to a tender, melt-in-your-mouth texture. It’s the perfect foundation for the star of the show: the rich, gooey caramel nestled in the center.

The combination of textures and flavors is simply irresistible. The buttery pecan cookie provides a warm, nutty counterpoint to the sweet, decadent caramel. The slightly salty notes of the pecans enhance the caramel’s sweetness, creating a balanced and utterly addictive flavor profile.

Pecan Caramel Thumbprint Cookies are incredibly versatile. They’re perfect for holiday baking, adding a touch of elegance to your dessert platter. They also make a delightful afternoon treat alongside a cup of coffee or tea. Or, package them up as a thoughtful and delicious homemade gift for friends and family.

These cookies are surprisingly easy to make, requiring just a few simple ingredients and minimal baking experience. Whether you’re a seasoned baker or a novice in the kitchen, you can easily whip up a batch of these delectable treats.

So, why settle for ordinary cookies when you can indulge in the extraordinary? Pecan Caramel Thumbprint Cookies are a guaranteed crowd-pleaser, perfect for any occasion. Prepare to be amazed by the perfect harmony of pecan and caramel – a sweet symphony in every bite!

Ingredients

115g softened butter (1⁄2 cup)1⁄2 cup sugar1 egg2 tablespoons milk1 teaspoon vanilla essence11⁄3 cup flour1⁄4 cup unsweetened cocoa powder1 teaspoon espresso powder1⁄4 teaspoon salt1 cup pecan nuts chopped16 unwrapped caramel squares (store-bought chewy caramels)1 teaspoon hot water

Steps

Preheat oven to 175C. Line a baking sheet with parchment paper.Beat butter and sugar until pale and creamy, about 2-3 minutes.Add egg beat till well incorporated then mix in milk and vanilla essence.Sift in flour, cocoa powder, espresso and salt until combined. Fold with a rubber spatula till the dough comes together. The dough should be soft but not sticky (press with your fingers it should not stick to your fingers). Chill dough for 1 hour in the fridge.Portion out the dough using a trigger release ice cream scoop and roll it into balls. Roll each ball in the chopped pecans pressing the nuts in to cover the cookie dough well. Place on the prepared baking sheet and press a finger or the back of a 1⁄4 teaspoon measuring spoon into the centre of each ball to form an indentation.Bake for 10-12 minutes, just until set. Be careful not to overbake.While the cookies are still hot, press using the same measuring spoon to keep the indentation intact so there is a good space for the caramel to go.Combine the caramel and water in a microwave-safe bowl and melt by heating in 30-second intervals and stirring in between about 1-2 minutes total. Pour melted caramel into the indentation we made earlier. Let it set then drizzle melted chocolate over it.Melt semisweet chocolate with 1 tsp oil in another microwave-safe bowl in 30 seconds intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.Drizzle melted chocolate over using a ziplock bag. Enjoy once set.