Chocolate chips, caramels & pecans make these cookies absolutely delicious!

Chocolate Caramel Thumbprints

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
Filling:
14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Directions

~In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla.

~In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

~Preheat oven to 350°. Shape dough into 1-in. balls.

~In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere.

~Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10 to 12 minutes or until set. Remove from pans to wire racks to cool.

~In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture.

~In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set.

~Store in an airtight container.

~Makes about 2-1/2 dozen.