Another holiday classic cookie with that soft, sweet chocolate mixed with crunchy pecans, and salted caramels. The perfect mix of goodness in each bite! A perfect spin on a classic thumbprint cookie!
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 stick butter, softened
2/3 cup sugar
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup pecans, finely chopped
2/3 cup caramels,
1/2 teaspoon water
In a small bowl, combine flour, cocoa, and salt. Set aside.
In a mixing bowl, cream together butter and sugar. Mix in the egg yolk, milk, and vanilla. Slowly stir in flour mixture until well combined. Chill dough in the fridge for about one hour.
In a small bowl, whisk egg whites until frothy. In another small bowl, place finely chopped pecans.
Remove dough from fridge. Roll into small, 1″ balls. Roll each ball in frothy egg whites, and then roll and press in the chopped pecans. Place on parchment paper cookie sheet.
Use the back of a small spoon to make an indentation in the center of each dough ball. Bake for about 10-12 minutes, or until set. They will firm as they cool. Don’t overbake.
Gently repress the center of the cookies as they cool.
In a microwavable bowl, mix caramels and water. Microwave at 30 second intervals, stirring after each interval until caramel is melted and smooth. It will take about 1 1/2-2 minutes.
Pour small spoonfuls of caramel into the indented cookies. Sprinkle with sea salt and enjoy!