Ingredients
Units Scale
For cookies:
- 1/2 cup butter (softened)
- 2/3 cup sugar
- 1 egg (separated)
- 2 Tablespoons 2% milk
- 1 cup all purpose flour
- 1/3 cup dark cocoa powder (I used Hershey's Special Dark)
- 1/4 teaspoon salt
- 1 cup finely chopped almonds
For caramel cream:
- 12-14 caramels
- 3 Tablespoons whipping cream
For drizzle:
- 3 oz chopped milk chocolate or semi-sweet chocolate chips (or chopped chocolate)
- 2 tsp shortening
Instructions
- In a large mixing 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 dough is easier to handle.
- Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place almonds in a separate shallow bowl. Roll balls in egg white, then in almonds.
- Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
- Bake 11-12 minutes or until set. Remove to baking racks to cool.
- For caramel cream:
- Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Fill each cookie with about 1/2 teaspoon caramel mixture.
- For chocolate drizzle:
- In a microwave, melt chocolate chips and shortening on 50% power for 1 minute; stir. Heat in 30 second intervals, stirring after each interval until melted and smooth. Transfer into a sandwich sized zip top bag. Snip very small corner. Drizzle over cookies; let stand until set.