Skip to Content

Caramel Pecan Thumbprint Cookies

These Pecan Thumbprint Cookies have a spiced cookie base that’s topped with a pecan half, caramel sauce, and then drizzled with melted chocolate. This recipe for pecan caramel cookies are perfect for the holiday season!

Two caramel Pecan Thumbprint cookies on a baking sheet.

Creating These Unique Christmas Cookies

Every year it never seems like there is enough time to bake all of the Christmas cookies that I want to try. We have our old favorites, but there is always something new that I have on the list to try.

Gingersnaps are one favorite Christmas cookie recipe that has been a tradition in my family since childhood. I love the rich molasses and ginger-spiced dough and the soft cookies.

These caramel pecan thumbprint cookies are a twist on the old classic Gingersnap recipe. They’re still rolled in sugar, making the outsides sparkling, but in the center is pressed a pecan half and a pool of caramel.

Then, melted chocolate is drizzled on top. Need I say more?

Ingredients in Caramel Pecan Thumbprint Cookies

To make these caramel thumbprint cookies with nuts, you’ll need the following basic ingredients:

  • All-purpose flour
  • Spices
  • Baking soda
  • Butter
  • Brown sugar
  • Molasses
  • Egg
  • Granulated sugar
  • Pecan halves
  • Caramel toppings
  • Semi-sweet baking chocolate

For the complete ingredient list and detailed instructions to make these pecan thumbprint cookies, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Caramel Pecan Thumbprint Cookies

These pecan chocolate caramel thumbprint cookies require some extra assembly, but they’re so easy to make!

  1. In a large mixing bowl, combine the dry ingredients.
  2. In the bowl of a stand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy. Next, add the molasses and the egg.
  3. Slowly add the flour mixture to the butter mixture, 1 cup at a time.
  4. After the dough has come together, place it on a large sheet of plastic wrap and press the dough into a flat disc. Wrap completely with plastic wrap and refrigerate at least 4 hours.
  5. Roll the cookie dough into 1-inch balls. Then, roll all sides of each ball in granulated sugar.
  6. Place the prepared balls 2 inches apart on a parchment paper-lined baking sheet.
  7. Bake the cookies until the edges just begin to brown.
  8. Remove from the oven and immediately press a pecan half into center of each cookie. Then, top each pecan with 1/4 teaspoon of the caramel.
  9. Remove the cookies from the pan and cool completely on a wire rack.
  10. Once cool, drizzle the pecan thumbprints with melted chocolate.

The above is simply a quick summary of this recipe for caramel thumbprint cookies. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Caramel Pecan Thumbprint cookies on a baking sheet, drizzled with chocolate.

Can the Pecan Caramel Cookies Be Made in Advance?

Yes, the caramel pecan thumbprint cookies can be baked and then stored in an airtight container at room temperature for up to five days.

These are great for gifting since they’re small and sturdy cookies!

Can the Raw Cookie Dough Be Frozen?

Yes, the dough for these pecan chocolate caramel thumbprint cookies freezes very well, just thaw it overnight in the refrigerator, if you like to prepare batches of dough ahead of time.

You can also follow my instructions on How to Freeze Cookie Dough. You will need to allow the balls of frozen dough to thaw before baking, otherwise the cookies will not spread enough.

Tips for Making Pecan Thumbprint Cookies with Nuts

  • You can use any store-bought dessert caramel sauce to make the pecan caramel thumbprint cookies. Or, you can try this Homemade Caramel Sauce.
  • To get a neat looking drizzle, I like to use a white plastic squeeze bottle. You can easily find this at a specialty cake shop or in many craft stores near the baking aisle. It makes a cleaner line of chocolate and, I think, an easier clean up.
  • This chocolate caramel thumbprint cookie recipe makes about 5 dozen cookies, but they are small.

Try this Recipe for Pecan Caramel Cookies!

Next time you’re looking for new recipes to add to your holiday baking, give these cookies with caramel and pecans a try!

Did the combination of crunchy pecans and creamy caramel make this one of your favorite cookies? Leave a comment below and give it a review for others to see what you thought of this recipe for homemade cookies.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this delicious recipe for cookies with caramel and pecan!

More Unique Christmas Cookies:

If you like cherry and chocolate, you should definitely add these Cherry Blossom Cookies to your Christmas baking list! 

For a fun, unique twist on gingerbread cut out cookies, try these Chocolate Gingerbread Cookies!

White Chocolate Pistachio Cookies are easy to make and are great for gifting around the holidays.

These Triple Chocolate Chunk Cookies are flavored with chocolate three ways. They’re chewy around the edges and soft in the middle, just like a cookie should be!

These Swedish Cookies are a unique Christmas cookie recipe that your family will love! They feature buttery crescent cookies studded with chopped almonds.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Get Our Favorite Recipes via Email

Did you love this recipe for caramel pecan cookies? Sign up to receive Good Life Eats Email Updates and never miss another recipe!

Have you ever made thumbprint cookies with pecans and caramel?

Caramel Pecan Gingersnap Thumbprints

Caramel Pecan Thumbprint Cookies

Yield: 5 dozen
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time : 4 hours
Total Time: 4 hours 40 minutes

These Pecan Thumbprint Cookies have a spiced cookie base that's topped with a pecan half, caramel sauce, and then drizzled with melted chocolate.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses (not blackstrap)
  • 1 egg
  • 1/4 cup granulated sugar
  • 60 pecan halves
  • 5 tablespoons caramel topping
  • 2 ounces semi-sweet baking chocolate, melted

Instructions

  1. In a large mixing bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, and salt.
  2. In the bowl of a stand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy. Alternatively, you may use a large bowl and an electric hand mixer.
  3. Next, add the molasses and the egg. Continue to beat on medium speed until combined. Scrape the sides as necessary.
  4. Slowly add the flour mixture to the butter mixture, 1 cup at a time, while beating on low speed. Scrap the sides in between cups of flour.
  5. After the dough has come together, place it on a large sheet of plastic wrap and press the dough into a flat disc. Wrap completely with plastic wrap and refrigerate at least 4 hours, or overnight.
  6. Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls. Then, roll all sides of each ball in granulated sugar. Place the prepared balls 2 inches apart on the parchment paper-lined baking sheet.
  7. Bake the cookies for 8 to 10 minutes, or until edges of cookies just begin to brown.
  8. Remove from the oven and immediately press a pecan half into center of each cookie. Then, top each pecan with 1/4 teaspoon of the caramel.
  9. Remove the cookies from the pan and cool completely on a wire rack.
  10. Once cool, place the leftover parchment paper underneath the wire rack. This will catch any spills when you drizzle the chocolate. Drizzle the cooled cookies with the melted chocolate. Let stand until the chocolate has set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 60 Serving Size 1
Amount Per Serving Calories 64Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 39mgCarbohydrates 11gFiber 1gSugar 6gProtein 1g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Disclosure: This recipe for pecan caramel cookies was shared as a part of my partnership that I have with Fisher Nuts. I have been compensated for my time, but any opinions are my own.

Sara

Monday 30th of December 2013

My favourite cookie for the festive season are Apple Bloondies with cider glaze ! Ive tried them with the start of fall and my family cant help but introduce them for the winter! I think they are b re comming one of my fav deserts ever! Here's a link to the creative owner to this heartwarming cookie

http://www.neighborfoodblog.com/2013/10/easy-apple-blondies-with-cider-glaze.html

Sara

Monday 30th of December 2013

Yummmm only the dound of pecans and caramel together make my day!cant wait to try those.... My favourite cookies for the festive season are Apple Bloondies with cider glaze ! Ive tried them with the start of fall and my family cant help but introduce them for the winter! I think they are becomming one of my fav deserts ...ever! Here's a link to the creative owner to this heartwarming cookie

http://www.neighborfoodblog.com/2013/10/easy-apple-blondies-with-cider-glaze.html

Rose

Saturday 28th of December 2013

My favorite Christmas candy recipe is peppermint bark. I use melted white chocolate chips (10 oz bag), add 1/2 tsp. of peppermint extract (wish I knew where to get peppermint oil) and chopped candy cane.

Liza

Friday 27th of December 2013

Those look yummy!

I make cinnamon pecan cookies that are amazing. The best part is that they are icebox cookies, so you can just slice a few off the frozen log and make them whenever you want. No need to make a whole batch at a time.

Mary-Walker Hall

Thursday 26th of December 2013

I love cowboy cookies (i.e. oatmeal chocolate chip cookies) anytime of the year!

Skip to Recipe