Ingredients: |
Ingredients: Cookies:
1 stick unsalted butter, softened
2/3 c. sugar
1 large egg yolk
2 T. whole milk
1 tsp. vanilla
1 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. salt
1 large egg white, slightly beaten
1/2 c. chopped walnuts
Caramel filling:
10 plain caramels, unwrapped
2 T. heavy cream
Chocolate drizzle:
2 oz. semisweet chocolate, finely chopped
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Directions: |
Directions:Beat together butter, sugar, yolk, milk & vanilla
with mixer until well blended. Stir in flour,
cocoa, & salt - beat on low speed until dough
forms. Chilled wrapped in plastic wrap until
firm, at least 30 min.
Preheat over 350 º - Roll T of dough into balls, coat with egg white, letting excess drip off & roll in nuts to coat. Arrange balls 1-12" apart on greased cookie sheet and press your thumb into center to flatten leaving a depression. Bake in batches in middle of oven until puffed slightly but centers are still soft - 10 to 12 min. Remove from oven & press center of cookies again - transfer to racks to cool. Make filling while cookies cool.
Heat caramels & cream in small saucepan over moderately low heat, stirring occasionally until mixture is melted & smooth. Spoon into center of cookies & cool completely. Make chocolate drizzle. Melt chocolate in double boiler or a metal bowl set over a pan of simmering water, stirring until smooth. Cool to warm and pour into heavy duty sealable plastic bag. Seal bag & snip one corner to form small hole. Drizzle over cookies & let stand until set, about 30 min. |
This recipe for Chocolate Caramel Treasures is from