Chocolate Caramel Pecan Cookies aka Turtle Cookies

Ingredients:

• COOKIES:
• 1/2 cup butter (1 stick), softened
• 1/3 cup sugar
• 1/3 cup brown sugar (I use light, but either works)
• 1 large egg, divided, room temperature
• 2 TBLSP buttermilk (any milk will work)
• 1/2 TBLSP vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1 cup finely chopped pecans
• FILLING:
• 12-14 caramel candies, unwrapped
• 3 TBLSP heavy whipping cream
• DRIZZLE:
• 1/2 cup dark chocolate chips

Instructions:

1. Using a mixer, cream together butter and sugars until light and fluffy (about 2 minutes). Add egg yolk, buttermilk and vanilla and beat until well combined. In a separate bowl, whisk together flour, cocoa and salt. On low speed, add flour mixture to the creamed mixture and mix just until combined. Cover dough and refrigerate for at least one hour.

2. Preheat oven to 350 degrees, and line two large cookie sheets with parchment paper. Whisk the egg whites in a shallow bowl. Pour pecans onto a plate. Using a medium scoop (about 1.5 tablespoon), scoop out 18 to 20 cookies and roll into balls. Dip each ball into the egg whites and then into the pecans to coat. Place on cookie sheet. Once all the cookies are covered in pecans, press a spoon, the end of a spatula, or your gloved thumb into each cookie to form a well. Bake 11-12 minutes.

3. In a saucepan, melt the caramel candies with the heavy cream on low heat and stir until completely melted. Fill each cookie well with caramel.

4. Once the cookies and caramel are cooled, melt the chocolate chips in the microwave. Place melted chocolate in a small baggie, snip a corner and drizzle over cooled cookies. Once the drizzle has hardened, these cookies are ready to eat. Enjoy!