Caramel Pecan Treasures
Elevate your cookie game with these indulgent Caramel Pecan Treasures—soft, buttery thumbprint cookies filled with gooey caramel, topped with crunchy pecans, and finished with a drizzle of rich chocolate. This recipe combines the perfect balance of sweetness, nuttiness, and melt-in-your-mouth texture to create a dessert that's as impressive as it is delicious. With just 25 minutes of prep and a few simple ingredients like soft caramels, semi-sweet chocolate, and finely chopped pecans, these cookies are ideal for holiday gatherings, gift-giving, or anytime treats. Bake up a batch of these caramel-pecan delights and watch them disappear faster than you can say "homemade happiness." Perfect for cookie trays and dessert spreads, these treasures are a must-have for any sweet lover's repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoons fine sea salt
- 25 pieces soft caramels, unwrapped
- 2 tablespoons heavy cream
- 1.5 cups pecans, finely chopped
- 0.5 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (or vegetable oil)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Mix in the vanilla extract until well combined.
Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a teaspoon to create an indentation in the center of each dough ball.
Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on the baking sheets.
While the cookies are cooling, prepare the caramel filling. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 20-second intervals, stirring after each, until the caramel is smooth and melted.
Spoon the melted caramel into the indentations of the cookies, then sprinkle the chopped pecans over the caramel before it sets.
In a separate microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the cookies using a spoon or piping bag.
Let the cookies set for 30–60 minutes, or until the caramel and chocolate are firm.
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
Nutrition Facts
Calories |
5965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.8 g | 484% | |
| Saturated Fat | 168.9 g | 844% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 622.9 g | 227% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 362.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
