12-14 caramels
3 T heavy whipping cream
½ C semi-sweet chocolates
1 tsp butter
1/2 C butter, softened
2/3 C sugar
1 egg, separated
2 T milk
1 tsp vanilla
1 C flour
1/3 C baking cocoa
¼ tsp salt
1 C finely chopped pecans (walnuts will work, too)
Filling: In a heavy saucepan, melt 12-14 caramels with 3 T heavy whipping cream until smooth.
Topping: In a microwave, melt ½ C semi-sweet chocolates and 1 tsp butter and stir until smooth.
Cream ½ C butter and sugar. Beat in egg yolk, milk and vanilla. Combine flour, cocoa and salt and add to creamed mixture. Refrigerate 1 hour or until easy to handle.
Slightly beat egg white with a fork until there are no runny bits. Roll batter into 1” balls, dip in egg white and roll in nuts. Place on baking sheet and using the end of a wooden spoon handle, make a 3/8 to 1/2 inch indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
When cool, fill each cookie with about ½ tsp caramel mixture and drizzle chocolate mixture over the top with a fork.
Makes about 2-1/2 dozen cookies
