Pecan Pie Thumbprint Cookies
Total time: 
Serves: 24-30
  • 1 cup butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • ½ cup pecans, finely chopped
  • ¼ tsp. salt
  • 2½ cups all-purpose flour
  • ¼ cup butter, melted
  • ¼ cup granulated sugar
  • ¼ cup corn syrup
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 cup pecans, coarsely chopped
  • Caramel topping (I used Hershey's)
  1. For the cookie dough, beat the butter and cream cheese on medium-high speed until well blended. Mix in the sugars and vanilla, beating on medium-high until light and fluffy, about 3 minutes.
  2. On low speed, mix in the pecans, salt, and flour just until fully incorporated. Cover the bowl and transfer to the refrigerator. Chill the dough for about 30 minutes.
  3. While the dough is chilling, make the filling. In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt. Whisk just until blended. Stir in the pecans.
  4. Preheat the oven to 350? F. Line baking sheets with parchment paper or lightly grease them. Scooping about 2 tablespoons of dough at a time, roll the dough into balls. Place the dough balls 2" apart on the baking sheet. Use your thumb (or a wine cork) to make a small indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of the pecan filling mixture.
  5. Bake the cookies until lightly golden and set, about 16 minutes. Cool briefly on the baking sheet, then transfer to a wire rack set over wax paper or foil to catch caramel drips. Let cool completely before drizzling caramel on top.
Measure your pecans BEFORE chopping them, as the quantities will be quite different if you chop them first since you'll be able to fit a lot more in your measuring cup that way. I gave mine a quick spin in the food processor for a nice fine chop for in the dough.
Recipe by Hidden Ponies at