Ingredients
Scale
- 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)
Instructions
- In a medium bowl, combine flour, cocoa, and salt.
- Using an electric mixer, cream the butter and sugar until fluffy.
- Add the egg yolk, milk, and vanilla, mixing well.
- Blend in flour mixture and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C).
- Whisk egg whites until frothy and place pecans in another bowl.
- Roll dough into 1-inch balls, dip in egg whites, then coat with pecans.
- Place on a baking sheet and create indents with a teaspoon.
- Bake for 8-10 minutes until set.
- Microwave caramels and cream until melted and smooth.
- Fill each cookie indent with caramel mixture.
- Cool on pan for 10 minutes before transferring to a rack.
- Drizzle with melted chocolate if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. The dough can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg