- 3/4 cup unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 large egg white beaten with 1 tablespoon water
- 1 1/4 cups finely chopped pecans or walnuts
- 3/4 cup solid caramel, from a block, or unwrapped caramel candies, chopped into 1/2" cubes
- Preheat the oven to 350°F. Grease (or line with parchment paper) two baking sheets.
- Beat together the butter, sugar, salt, and vanilla until smooth and creamy.
- Stir in the cocoa and flour.
- Shape the dough into walnut-size balls (a tablespoon cookie scoop is helpful here).
- Dunk the balls in the egg white mixture, then roll them in the chopped nuts.
- Space the balls evenly on the baking sheet, leaving about 2" between them.
- Press your thumb into the center of each ball, flattening it out slightly and creating a pocket. Place a cube of caramel into each pocket.
- Bake the cookies for 8 to 10 minutes, until the edges are set and the caramel has pooled slightly in their centers.
- Remove the cookies from the oven, and allow them to cool on the pans. Serve warm or at room temperature.
Yield: 22 to 24 cookies.
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