Ingredients :
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
½ cup butter 1 stick
2/3 cup granulated sugar
1 large egg , separated
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup pecans , finely chopped
For the Caramel:
2/3 cup Kraft Caramel Bits or regular caramels, melted
1/2 teaspoon water
Instructions:
STEP 1 :
Combine flour, cocoa, and salt.
STEP 2 :
during a separate bowl cream together the butter and sugar until light and fluffy.
STEP 3 :
Mix the ingredient, milk, and vanilla.
STEP 4 :
Stir in flour mixture, just until combined.
STEP 5 :
Chill dough within the refrigerator for one hour.
STEP 6 :
Whisk egg whites during a bowl until frothy.
STEP 7 :
Place chopped pecans in another shallow bowl.
STEP 8 :
Remove dough from fridge and roll into small balls
STEP 9 :
Roll each dough ball within the frothy egg whites, then roll and press within the chopped pecans.
STEP 10 :
Place on a greased baking sheet.
STEP 11 :
Use the rear of a little measuring spoon to form an indentation within the center of every dough ball.
STEP 12 :
Bake at 350 Degrees F for about 10-12 minutes, or simply until set. Don’t over-bake as cookies will harden as they cool.
STEP 13 :
As the cookies begin in the oven, gently re-press the indentations with a little spoon.
STEP 14 :
In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval until caramel is melted (1-2 minutes).
STEP 15 :
Pour small spoonfuls of caramel into the indented cookies.
