Description
I have had these delicious cookies as a part of my christmas cookie trays since 2003. They are well loved. I have sometimes skipped the chocolate drizzle when time was short.
Ingredients
- Butter
- Granulated Sugar
- Egg
- Milk
- Vanilla
- Flour
- Cocoa Powder
- Salt
- Caramels
- Whipping Cream
- Pecans
- Chocolate Chips
- Vegetable Shortening
Instructions
- In a large mixing bowl cream butter and sugar
- Separate egg, reserve white for later use add yolk to creamed mixture
- Add milk and vanilla to creamed mixture, mixing well after each addition
- In a separate bowl combine dry ingredients and whisk to combine
- Combine creamed and dry mixtures with electric mixer
- Beat until well combined
- Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with
- Preheat oven to 350f
- In a small sauce pan melt caramels into whipping cream over low heat
- Stir until mixture is smooth
- Set aside
- Slightly beat reserved egg white
- Shape dough into 1-inch balls
- Roll balls in egg white then in pecans
- Place balls one inch apart on cookie sheet sprayed with vegetable oil spray
- Using your thumb, make an indentation in each cookie
- Bake for 10 minutes or until edges of cookies are firm
- Spoon caramel into indentation
- Move cookies to wire racks to cool
- Melt chocolate chips and shortening
- Cool mixture slightly then place in a zip top bag
- When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies
- Let cookies stand until chocolate and caramel are set
- Prep time does not include chilling time