Instructions:
- Prepare the Dough: In a bowl, combine 1 cup of all-purpose flour, 1/3 cup of cocoa powder, and 1/4 teaspoon of salt. Using an electric mixer on medium-high speed, beat the softened butter and 2/3 cup sugar together until light and fluffy, about 2 minutes. Add the egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract, mixing until fully incorporated. Reduce the mixer speed to low and add the flour mixture, mixing until just combined.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, until it is firm and easier to handle for shaping.
- Prepare to Bake: Adjust the oven rack to the upper-middle and lower-middle positions and preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a bowl, whisk the egg whites until frothy. Place the chopped pecans in a separate bowl for rolling the cookie dough balls.
- Form the Cookies: Roll the dough into 1-inch balls. Dip each ball into the egg whites, then roll it in the chopped pecans to coat. Place the pecan-coated dough balls about 2 inches apart on the prepared baking sheets. Use a 1/2-teaspoon measuring spoon to make an indentation in the center of each cookie ball. Bake for about 12 minutes, switching and rotating the baking sheets halfway through the baking time. The cookies should be set and slightly firm to the touch.
- Prepare the Caramel: While the cookies are baking, microwave the 14 soft caramel candies and 3 tablespoons of heavy cream in a microwave-safe bowl, stirring occasionally, until smooth and fully melted, about 1-2 minutes.
- Fill the Cookies: Once the cookies have finished baking, remove them from the oven and gently re-press the center indentation to make room for the caramel. Fill each indentation with about 1/2 teaspoon of the caramel mixture.
- Cool and Serve: Allow the cookies to cool for about 10 minutes on the baking sheets before transferring them to a wire rack to cool completely. The caramel will firm up as the cookies cool. Try not to devour them all at once!
