Chocolate Caramel Cookies

Chocolate Caramel Cookies

I made these one Christmas, and they disappeared fast!!

Prep Time: 30 minutes
Cooking Time: 10-12 minutes
Chill Time: 15 minutes

1/2 cup butter, softened
2/3 cup granulated sugar
3 squares semi-sweet chocolte, melted and cooled
1 egg, separated
1 tsp vanilla
1 cup all-purpose flour
12 unwrapped caramels
2 tbsp milk
1 cup finely chopped pecans
2 squares semi-sweet chocolate
1 tsp vegetable oil

Heat oven to 350 F.

Cream butter and sugar together until light and fluffy. Add 3 squares chocolate, egg yolk, vanilla and flour. Wrap in plastic wrap, chill about 15 minutes.

Roll dough into 1-inch balls. Dip each ball into egg white; roll in chopped pecans. Place on ungreased cookie sheets. Use handle of a wooden spoon or thumb to make deep indentations in center of each ball.

Bake for 10 to 12 minutes. Remove from baking sheet.

Meanwhile, melt caramels and milk.

Pour 1/2 tsp of caramel mixture into each thumbprint while cookies are still warm. Cool cookies.

Melt 2 squares chocolate and oil over low heat or in microwave on MEDIUM power for 2 minutes; stir until melted. Drizzle each cookie with chocolate. Chill.

To Store: cookies may be frozen for up to 2 weeks; drizzle with chocolate once thawed.

Makes 2 dozens.