Mmmhhh....caramel! You can't say that you're surprised that it's shown up again so soon. Ha!
We made these cookies for Christmas (yeah yeah...I'm working on the whole procrastinating thing), and they were a huge hit. Definitely a bit more work than your average cookie...but well worth it when you want something extra special.
These cookies have so many wonderful textures going on...from the crunch of the nuts, chewiness of the chocolate cookie, and finally the smooth creaminess of the caramel!
Chocolate Pecan Caramel Thumbprint Cookies
adapted from: taste of home
Yields: ~2.5 dozen
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup finely chopped pecans (walnuts would be a great alternative!)
12 to 14 caramels
3 tablespoons heavy whipping cream
1) Preheat oven to 350 degrees.
2) In a large bowl, cream the butter and sugar until light and fluffy.
3) Beat in the egg yolk, milk and vanilla.
4) In a small bowl, mix together the flour, cocoa powder and salt. Gradually add to the creamed mixture.
5) Shape dough into approximately 1-inch balls. Place egg white in a shallow bowl and beat. Place chopped pecans in another shallow bowl.
6) Dip dough balls into the egg white, then pecans. (You may need to pat the pecans on to help them stick to the dough)
7) Place on a greased baking sheet and press a deep indentation into each dough ball. (We used a measuring spoon, which worked well! Your thumb would also be a good option...haha).
8) Bake for 10-12 minutes or until set. As soon as you remove from the oven, re-press your indentations to make sure they're deep.
9) In a medium saucepan, melt caramels with cream on low and stir until smooth.
10) Fill each cookie with the caramel mixture and allow caramel to cool and set. (Work as fast as possible here as the caramel tends to set very quickly.)