Ingredients :
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, separated, plus 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans, chopped fine
- 14 soft caramel candies
- 3 tablespoons heavy cream
Instructions :
- Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes.
- 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, 1 hour.
- 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, then roll in pecans.
- Place balls 2 inches apart on prepared baking sheets.
- Using 1/2-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.
- Fill each with 1 / 2 teaspoon caramel mixture.
- Cool 10 minutes, then transfer to wire rack to cool completely.
- Try not to devour them all at once.
