Sweet little cookies made from chopped pecans with a gooey caramel center.
Prep Time 30minutes
Cook Time 12minutes
Resting Time 10minutes
Total Time 52minutes
Author Melissa Mortenson
1large eggseparated, plus 1 egg white
1 ¼cupspecanschopped fine
14soft caramel candiesI used Trader Joe's salted caramels
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 ½-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 ½ teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.