Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 2–3 minutes with a mixer, a bit longer by hand).
- Mix in the egg yolk, milk, and vanilla until smooth. Discard or reserve the egg white for coating.
- Fold the flour-cocoa mixture into the butter mixture just until there are no dry streaks. Do not overmix.
- Cover and chill the dough for 1 hour to firm it up.
Baking
- Whip the reserved egg white until frothy. Scoop tablespoon-sized portions of dough, roll into balls, dip each in whipped egg white, then roll in finely chopped pecans.
- Arrange the coated balls on the prepared sheet and press an indentation into each with your thumb or the back of a spoon.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Remove from oven and, while still warm, press the center of each cookie again to deepen the well for caramel.
- Melt the Kraft Caramel Bits with 1/2 teaspoon water in short bursts in the microwave or in a small saucepan over low heat. Spoon or pipe caramel into each cookie well.
- Melt the semi-sweet chocolate and drizzle over each filled cookie. Let set at room temperature or chill briefly to firm the topping.
Notes
Serve warm or at room temperature with strong coffee or cold milk. Store in an airtight container at room temperature for short-term (3–4 days) or refrigerate for up to 10 days. The cookies can be frozen for up to 3 months.