• Cooking Time: 10-12 Minutes
  • Servings: 30
  • Preparation Time: 1 Hour 20 Minutes


There...Are....No....Words. Absolutely no words to describe how insanely delicious these cookies are! Honestly the best cookies I have made in some time!

Soft, chocolate-y, pecan-y cookie filled with smooth and creamy caramel and drizzled with chocolate drizzle. That is enough for me to add this cookie to my baking list this year!

They look difficult to make, but are actually pretty easy!


  • 1 Cup Flour
  • 1/3 Cup Cocoa Powder
  • 1/4 teaspon Salt
  • 8 Tablespoons (1 Stick) Butter, softened
  • 2/3 Cup Sugar
  • 1 Large Egg, Seperated
  • 1 Addtional Egg White
  • 2 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 1/4 Cups Pecans (finely chopped)
  • Caramel Filling:
  • 14 Soft Caramel Candies (Such as Kraft)
  • 3 Tablespoons Heavy Cream
  • Chocolate Drizzle:
  • 2 Ounces Semi-Sweet Chocolate
  • 1 Tablespoon Shortening


  • Cookie:
  • Combine Flour, Cocoa and Salt and set aside
  • With mixer on medium high speed cream together Butter and Sugar until light and fluffy
  • Add Egg Yolk, Milk and Vanilla until mixed well
  • Reduce speed to low
  • Slowly add Flour mixture until combined
  • Wrap dough in plastic wrap and refrigerate until firm, about 1 hour
  • Preheat oven to 350 degrees
  • Spray cookie sheets with non-stick spray
  • Wisk Egg Whites in a bowl until frothy
  • Place Pecans in a seperate bowl
  • Roll dough into 1 inch balls
  • Dip balls in Egg Whites to coat
  • Then roll balls in Pecans to cover
  • **I recommend you use one hand for the Egg White Mixture and the other for the Pecans as its less messy this way the Pecans get less clumpy
  • Place the balls onto a baking sheet about 2 inches apart
  • Using a 1/2 teaspoon measuring spoon, make an indentation in the middle of each cookie
  • Bake at 350 degrees until set, about 10-12 minutes
  • Remove and place on a cooling rack
  • Gentely re-press the indentations into the cookies
  • Caramel Filling:
  • Microwave Caramels together with Heavy Cream in a small bowl in 30 second increments, stirring in between, until smooth
  • Using the 1/2 teaspoon measuring spoon, fill each cookie with about 1/2 teaspoon of the caramel filling
  • Chocolate Drizzle: (Optional)
  • Place Chocolate and Shortening into a microwave safe bowl. Microwave in 30 second increments, stirring in between until the Chocolate is smooth. **Make sure the Chocolate is cool enough to touch before you continue as not to burn yourself. Pour the Chocolate into a small Ziploc bag (or decorator bag) and snip just a very small part of the tip off one corner of the bag. Drizzle Chcolate back and forth over the cookies to acheive a decorator look.

Categories: Cookies 

Author Credit: Americas Test Kitchen & The Kitchen is My Playground

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