Ingredients

The following ingredients have 30 Servings
  • 1- cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¼ teaspoon salt
  • 8 tablespoons 1stick unsalted butter, softened
  • 2/3- cup sugar
  • 1 large egg (separated, plus 1 egg white)
  • 2- tablespoon milk
  • 1- teaspoon vanilla extract
  • 3/4 cups pecan chips
  • 15 soft caramel candies
  • 3 tablespoons heavy cream

Instruction

  • Combine flour, cocoa and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy.
  • Add egg yolk, milk and vanilla and mix until incorporated.
  • Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm. At least 1 hour or overnight
  • Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, and then roll in pecans.
  • Place balls 2 inch apart on prepared baking sheets. Using ½ teaspoon measure, make indentation in center of each ball.
  • Bake until set about 12 minutes, switching and rotating sheets halfway through baking.
  • Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes.
  • Once cookies are removed from oven, gently re-press existing indentations (gently). Fill each with ½ teaspoon caramel mixture. Cool 10 minutes, than transfer to wire rack to cool completely.