Ingredients
Cookie:
1 c. all-purpose flour
1/3 c. cocoa powder
1/4 tsp. salt
8 T. (1 stick) butter, softened
2/3 c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped
Caramel Filling:
14 soft caramel candies (I used Kraft Traditional Caramels)
3 T. heavy cream
Chocolate Drizzle (optional):
2 oz. semi-sweet chocolate (I used 2 squares of Baker's semi-sweet chocolate)
1 tsp. shortening
Preparation
