Ingredients
The following ingredients have 24 Servings
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated, plus 1 additional egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cup pecans, very finely chopped
- 18-20 caramels, unwrapped
- 4 tablespoons heavy cream
- 2 ounces semi-sweet chocolate chips or melting chocolate (optional)
Instruction
- In a medium bowl combine flour, cocoa, and salt.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated.
- Reduce speed to low and blend in flour mixture. Cover dough and refrigerate for one hour.
- Preheat oven to 350 degrees.
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans, coating evenly.
- Place cookies about 2 inches apart on a lightly greased baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake for 8-10 minutes, or until just set.
- Meanwhile, microwave the caramels and cream together in a small bowl for one minute. Stir and return to the microwave in 20-30 second increments, until caramel is melted and smooth.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture.
- Cool on the pan for about 10 minutes before transfer to a wire rack to cool completely.
- Prepare the Chocolate Drizzle (optional). Place chocolate in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Alternately, chocolate can be melted in the microwave at 50% power. Snip a small corner from the bag and drizzle chocolate over cookies.
