1 large egg, separated, plus 1 additional egg white
2 tablespoons milk
1 teaspoon vanilla
1/4 pound pecans, finely chopped
18 chocolate covered caramel candies (ex Rolos), unwrapped
Instructions
Prepare the Cookies:
Combine flour, cocoa, and salt; set aside.
With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
Place the dough in the refrigerator & chill until firm, about 1 hour.
Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls into the cups of a greased mini muffin tin.
Bake at 350 degrees until set, about 12 minutes.
Once the cookies are removed from the oven, immediately press 1 chocolate covered caramel candy into the center of the cookie cup. Let cool for about 10 minutes in the muffin tin & then remove to a wire rack to cool completely.