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["For the cookie dough:", "In the bowl of your stand mixer using the paddle attachment, beat the butter and cream cheese on medium-high speed until well blended. Mix in the sugars and vanilla, beating on medium-high until light and fluffy, about 3 minutes.", "On low speed, mix in the pecans, salt, and flour just until fully incorporated. Cover the bowl and transfer to the refrigerator. Chill the dough for about 30 minutes.", "While the dough is chilling, make the filling. In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt. Whisk just until blended. Stir in the pecans.", "Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or lightly grease them.", "Scoop out about 2 tablespoons of dough at a time and roll the dough into balls. Place the dough balls 2"" apart on the baking sheet. Use your thumb (or a wine cork) to make a small indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of the pecan filling mixture.", "Bake the cookies until lightly golden and set, about 16 minutes. Cool briefly on the baking sheet, then transfer to a wire rack set over wax paper or foil to catch caramel drips. Let cool completely before drizzling caramel on top.", "Note: Measure your pecans before chopping them, as the quantities will be quite different if you chop them first since you'll be able to fit a lot more in your measuring cup that way. I gave mine a quick spin in the food processor for a nice fine chop for in the dough.", "Recipe adapted from Annie's Eats' Pecan Pie Thumbprint Cookies."]
