Tuesday, December 16, 2014


Do these amazing chocolate cookies with pecans and caramels look
hard to make?  Now that I have made them, I can tell you they are  
not that difficult. It was rather fun to mix and stir and roll
and dip and decorate into one delicious bite!

The chocolate dough is easy to make and after a dip into beaten egg white,
the nuts cling perfectly to the outside.  An indention is made in the center
using the handle of a wooden spoon.

After baking the indention is again clearly formed and filled with
a bit of smooth caramel.

Drizzle chocolate over cookies for the final touch.
Beautiful and delicious!


½ cup butter, softened
2/3 cup sugar
1 egg yolk
2 tbsp. milk
1 tsp. vanilla 
1 cup all-purpose flour
¼ cup cocoa
¼ tsp. salt

In a mixing bowl, beat butter and sugar until combined.  Add egg yolk, milk
and vanilla; beat until light and fluffy.  Blend flour, cocoa and salt;  stir into
butter mixture. Cover and refrigerate for 1 hour or until dough is firm enough to handle.

1 egg white, lightly beaten
1 cup finely chopped pecans

Form dough into 1-inch balls.  Dip balls into egg white and roll into pecans to coat.
Place balls onto parchment-lined cookie sheets, 1 inch apart.  Make an indention in
center of balls using the round end of a wooden spoon.
Bake in preheated 350 degree oven for 10 to 12 minutes or until set.

14 caramels
3 tbsp. heavy whipping cream

While cookies are baking, stir caramels and whipping cream in a small saucepan
over low heat, until caramels are melted and filling is smooth.

When cookies are baked, remove from oven and press each center again to make 
a clear indention. Spoon a small amount of caramel filling into each opening.
Cool completely before drizzling cookies with melted chocolate. *
Yield:  24 cookies

* I used chocolate melting wafers for the drizzle.
OR melt ½ cup semi-sweet chocolate chips and 1 tsp. shortening.

1 comment:

  1. Ive missed you, glad you're back!