Sweet little cookies made from chopped pecans with a gooey caramel center.
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Resting Time 10 minutesminutes
Total Time 52 minutesminutes
Servings 1Dozen
Author Melissa Mortenson
Cost $25
Ingredients
1cupall-purpose flour
1/3cupcocoa powder
1/4teaspoonsalt
8tablespoonsunsalted buttersoftened
2/3cupsugar
1large eggseparated, plus 1 egg white
2tablespoonsmilk
1teaspoonvanilla extract
1 1/4cupspecanschopped fine
14soft caramel candiesI used Trader Joe's salted caramels
3tablespoonsheavy cream
Instructions
Combine flour, cocoa, and salt in the bowl. With a 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 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 F. Line 2 baking sheets with parchment paper.
Whisk egg whites in a 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 an indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
Microwave caramels and cream in a bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from the 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.