This over-the-top cookie recipe was shared by my friends Carole and Nathan of Educated Foodie. The recipe was inspired by a cookie recipe from America’s Test Kitchen Holiday Cookies 2010 Special Issue.
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated, plus 1 egg white
- 2 Tbsp. milk
- 1 tsp. pure vanilla extract
- 1 ¼ cups pecans, chopped finely
- 14 soft caramel candies
- 3 Tbsp. heavy cream
Directions:
- Combine flour, cocoa, and salt in a bowl.
- In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolk, milk and vanilla and mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined – do not overmix. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
- Adjust oven rack to upper-middle and lower-middle positions and pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk egg whites in a bowl until frothy.
- Place pecans in a bowl.
- Roll dough into 1” balls, dip them in the egg whites then roll them in pecans. Place balls 2” apart on prepared baking sheets. Using ½ teaspoon measure, make an indentation in the center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through the baking process.
- Microwave caramels and cream in a bowl, stirring occasionally, until smooth – 1 to 2 minutes.
- Once cookies are removed from oven, gently re-press existing indentations. Fill each cookie indentation with ½ teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.
Yields about 2 ½ dozen cookies.
Recent Comments