Oh mama. How these cookies have gotten around. Seriously, these cookies bring just as much pleasure to people than a 40-year-old virgin getting a happy ending in a massage parlor. Did I just say that? They are unreal. The kind of cookie that tastes so good, you purposely chew slower to enjoy every bite. Hands down the favorite cookie in our house, and of many guests we’ve had here. I am sure by now, you all know of the blog Annies-Eats, and the delicious recipes she posts each week. When this cookie was posted, I knew I had to make them. Annie’s recipes are always fool-proof, and packed with flavor. Hats off to you Annie for creating this drool worthy bite! After making these a few times, the only thing I decided to omit was the caramel drizzle. Go for it if you’d like, but I thought the sweetness over shadowed the rest of the cookie. Dan always calls dibs on a few of these before I give them to others as gifts. I don’t blame him, nothing beats an evening with a pecan pie cookie, Dan and I on the couch, HGTV, a glass of wine (who drinks milk?), and a happy ending. I think I crossed a line… does that make you uncomfortable?
JUST EAT THESE 🙂
For the dough:
- 1 cup (2 sticks) unsalted butter @ room temperature
- 4 oz cream cheese @ room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 Tbsp vanilla
- 1/2 cup pecans, finely chopped
- 1/4 tsp salt
- 2 1/2 cup unbleached, all-purpose flour
For the filling:
- 1/4 cup melted unsalted butter
- 1/4 cup sugar
- 1/4 cup light corn syrup
- 1 large egg yolk
- 2 tsp vanilla
- pinch of salt
- 1 cup chopped pecans
Pre heat the oven to 350* Line two large cookie sheets with parchment paper
Start by making the dough. With a handheld electric mixer, mix together the butter and cream cheese until light and fluffy. Add in the sugars, mixing for another minute or so. Add in the vanilla, and blend. Slowly incorporate the pecans, salt and flour until the dough just comes together. Cover the bowl with clear wrap, and chill in the fridge for 30-60 minutes.
In the mean time, whip up the filling. In a medium bowl, simply whisk together the melted butter, sugar, light corn syrup, egg yolk and vanilla. Add a pinch of salt, and pour in the chopped pecans, stir to evenly coat the pecans.
Once your dough has chilled, remove it from the fridge and get ready to assemble your cookies! Roll approximately 2 tablespoons of dough in your hands, creating a ball, and place the ball onto your cookie sheet. Each cookie about 1 1/2 inches apart. Once your cookie sheets are full, it is time to create the thumbprint. Using your thumb, or like Annie (from Annies-Eats) creatively came up with, using a wine cork, push down into the center of the cookie creating a well for the filing (1 inch in diameter). Fill each and every cookie hole with your filling, and bake for 16-18 minutes at 350* until the bottoms are nice and lightly golden.
Cool cookies on a wire rack, and store in an airtight container until ready to serve! If you’d like the caramel drizzle to add.. check it out on the link below.
Recipe from:Pecan Pie Thumbprint Cookies | Annie’s Eats