Ingredients
8tbspunsalted butter
⅔cupsugar
1large eggdivided
3tbspwhole milk
1tspvanilla extract
1cupflour
6tbspunsweetened cocoa powder
¼tspsalt
1cuppecanschopped
¾cupcaramels
½cupsemisweet chocolate chips
Preparation
To the stand mixer, add the butter and sugar.
Beat on high speed and cream for 2 to 3 minutes until light and fluffy.
Add in the egg yolk, milk and vanilla to the stand mixer until fully combined.
In a small bowl, sift together the flour, and cocoa powder then add it to the stand mixer with the salt.
Mix on low speed until just combined.
Wrap the dough in a saran wrap and cool in the fridge for of 2 hours.
Pre-heat the oven to 350 degrees F.
Beat the egg white for 2 minutes until frothy.
Roll the cookie dough in tablespoon sized balls, then dip them into the egg whites.
Roll the cookies in the chopped pecans, then place them on cookie sheets.
Using the back of a ½ teaspoon measure, make a ½ sphere indentation into the dough.
Bake the cookies for 9 to 10 minutes.
Remove from the oven, then press the measuring spoon back into the same spot immediately to form the circle.
Add the caramels to a microwave safe bowl with a tablespoon of water.
Microwave for 30 seconds until fully mixed.
Add ½ teaspoon of the melted caramels to each cookie.
Let cool completely.
Add the chocolate chips to a microwave safe bowl, then microwave for 30 second increments.
When fully melted, add the chocolate to a small ziplock bag or piping bag.
Pipe a zigzag pattern over the cookies.
Let cool completely, serve, and enjoy!
