1-Gathering and Mixing the Ingredients: Start by combining 1 cup all-purpose flour, 1/3 cup cocoa powder, and 1/4 teaspoon salt in a bowl and set it aside. In another bowl, beat 1/2 cup softened unsalted butter and 2/3 cup sugar until they’re light and fluffy, then mix in the egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract. For an interesting twist, you might check out this simple scone recipe on our site, which uses similar mixing techniques for a different treat.

2-Shaping and Baking the Cookies: Gradually add the flour mixture to the wet ingredients until just combined, then wrap the dough and chill it in the fridge for about 1 hour. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Whisk the two egg whites in a bowl and place the 1 1/4 cups chopped pecans in another.

Roll the dough into 1-inch balls, dip each into the egg whites, and roll in the pecans before spacing them 2 inches apart on the sheets. Press a small indentation in the center of each ball and bake for 10-12 minutes. Once out of the oven, re-press the indentations if needed while the cookies are warm.

3-Adding the Caramel Filling: In a microwave-safe bowl, heat the 14 soft caramel candies with 3 tablespoons heavy cream until smooth, stirring as you go. Fill each indentation with about 1/2 teaspoon of the mixture and let the cookies cool on the sheets for 10 minutes before moving to wire racks.