Ingredients:
- 1 1/2 cups unsalted butter, softened
- A cup white sugar
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup chopped toasted pecans
- 44 caramel candies
- 6 tablespoons heavy whipping cream
- coarse sea salt
- 1 (6 ounce) bag semisweet chocolate chips
- 1 tablespoon vegetable oil
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 3 to 4 baking sheets with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy.
- Beat in vanilla extract.
- Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt.
- Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
- Place beaten eggs in one small dish and pecans in another dish.
- Dip each dough ball into the eggs and roll in pecans.
- Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
- Bake in the preheated oven for 10 minutes.
- Press each cookie again, with a spoon.
- Return to the oven and continue baking until golden, about 10 minutes more.
- Cool on wire racks.
- Combine caramels and heavy cream in a small saucepan over low heat.
- Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes.
- Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir in oil.
- Drizzle chocolate over the cookies.
From: All recipes.
