What You'll Need
- 1 c. all-purpose flour
- ⅓ c. cocoa powder
- ¼ tsp. salt
- ½ cup butter, softened
- ⅔ c. sugar
- 1 large egg, separated, plus 1 additional egg white
- 2 T. milk
- 1 tsp. vanilla extract
- 1¼ c. pecans, finely chopped
Caramel Filling
- 14 soft caramel candies
- 3 T. heavy cream
- Chocolate Drizzle (optional):
- 2 oz. semi-sweet chocolate
- 1 tsp. shortening
How to Make It
- In a medium mixing bowl, combine flour, cocoa and salt. Set aside.
- On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy.
- Add egg yolk, milk and vanilla.
- Mix until incorporated.
- Reduce speed to low and add flour mixture until combined.
- Wrap dough in plastic wrap and refrigerate for an hour.
- Whisk egg white in a bowl until frothy.
- Roll cookie dough into one inch balls.
- Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated.
- Place the balls 2 inches apart on the cookie sheet.
- With a teaspoon make a small indentation in each ball.
- Bake at 350 degrees for about 12 minutes or until set.
- While they are baking prepare the caramel filling.
- Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
- Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel.
- If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag.
- Barely snip the corner and drizzle over the cookies.
- Yield 24 cookies