Pecan Pie Thumbprint Cookies are the absolute best Christmas cookie recipe! You will not believe the flavor in this delicious mash up of pecan pie and a cookie! Pecan Pie Thumbprint Cookies have quickly become one of our favorite Christmas cookie recipes! One of my favorite things about the holiday season is all of the baking. I love trying out new cookie recipes along with some old favorites. This recipe is a new recipe that I have never made before and now that I have tried it, it will definitely become a staple on my holiday cookie tray.
I have never actually had pecan pie, but my parents have and said these taste just like it, but in mini form. These are great because you can make them in advance, freeze them and pull them out for holiday entertaining. The cookie has a great texture with the cream cheese and pecans and is balanced out perfectly from the sweet pecan filling. The caramel drizzle over the top adds another element to make these even more perfect!
These were super simple to make and didn’t take much time at all. The recipe also made over three dozen, which I love. I hate when I make a batch of cookies and only end up with a dozen and a half. All those dishes for not many cookies! But you won’t have this problem here!
Source: Slightly Adapted from Annies Eats
- For the cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 oz. cream cheese, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp. vanilla extract
- 1/2 cup finely chopped pecans (a food processor works best for this)
- a pinch of salt
- 2 1/2 cups AP flour
- Pecan Filling:
- 1/4 cup light corn syrup
- 1 cup coarsely chopped pecans
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1 large egg yolk
- 2 tbsp. butter, melted
- a pinch of salt
- Caramel Drizzle:
- Half a bag Kraft Caramel Bits or Wrapped Caramels
- 2 tbsp. milk or cream
- To make the dough: In the bowl of a stand mixer, cream together the butter and cream cheese until light and fluffy, about 1 minute. Add the sugars and beat to combine, about 2 minutes.
- Add the vanilla, pinch of salt, and then the flour. Beat until just combined, don't overbeat.
- Add the pecans and beat again, until just combined. Cover the dough and chill for at least 1 hour.
- Make the pecan filling: Melt the butter, then whisk in the sugar, vanilla, corn syrup, salt, and egg. Whisk to combine. Fold in the pecans.
- After dough has chilled, line your baking pans with silpats or parchment paper and preheat oven to 350 degrees.
- Using a tbsp. or a cookie scoop, scoop out 1 tbsp. of dough and roll into a ball. Using a wine cork (This is a great trick I learned from Annie's blog) and press down into the center of the cookie. Smooth out any cracks that occur and then fill with half a teaspoon of filling.
- Once all cookies are filled on your tray, refrigerate cookies for 15 minutes to help prevent too much spreading. Remove from the fridge and immediately bake. Bake for 14 minutes, rotating the tray after 7 minutes. Remove from oven and put them on a cooling rack after 5 minutes.
- Once completely cool, prepare the drizzle. Melt your caramel bits in the microwave with the milk in 15 second increments, stirring well after each microwaving. If too thick, add more milk or cream as desired.
- Once caramel is smooth and at a drizzling consistency, drizzle off a spoon onto the cookies.
- Store at room temperature or freeze for later.