INSANELY DELICIOUS TURTLE COOKIES

INGREDIENTS:

Cookies:

• 1 c. all-purpose flour
• 1/3 c. cocoa powder
• 1/4 tsp. salt
• 8 T. (1 stick) butter, softened
• 2/3 c. granulated sugar
• 1 large egg, separated
• 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1 1/4 c. pecans, finely chopped

Caramel Filling:

• 14 soft caramel candies
• 3 T. heavy cream

Chocolate Drizzle (optional):

• 2 oz. semi-sweet chocolate
• 1 tsp. shortening

INSTRUCTIONS:

1. Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
2. With a stand mixer or 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.
3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
4. Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
5. Bake at 350 degrees until set, about 12 minutes.
6. Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.