Ingredients
Scale
- Ingredients
- 2 cups all purpose flour
- ⅔ cup cocoa powder (affiliate)
- ½ teaspoon salt
- 2 sticks butter (affiliate), softened
- ⅔ cup white sugar
- ⅔ cup packed brown sugar (affiliate)
- 2 large eggs, yolk and white separated
- 1 tablespoon vanilla (affiliate)
- ¼ cup buttermilk
- 1 cup finely chopped pecans
- 15 caramels (such as Kraft)
- 5 tablespoons heavy cream
- 1 cup finely chopped unsalted, roasted peanuts
- ¾ cup peanut butter (affiliate)
- flaky salt (kosher or sea salt)
Instructions
- With an electric mixer, whip butter and sugars on medium high speed until light and fluffy. Mix in egg yolk (with whites set aside for later), vanilla, and buttermilk. Turn off mixer and add flour, cocoa powder, and salt. Mix on low speed until ingredients just come together. Be careful not to overmix.
- Shape dough into a ball and wrap in plastic wrap then place in fridge for at least 45 minutes.
- Preheat oven to 350 degrees. Whisk remaining egg whites until frothy, then shape dough into 1 inch balls (18-20 grams each). Coat dough ball in egg white, taking care to shake off excess egg white, then roll ball into chopped nuts (either pecans or peanuts). Transfer to parchment paper lined baking sheet and make a deep indentation in the middle of each dough ball with your thumb.
- Bake for 10 minutes. Remove from oven, then using a small teaspoon, press down on the thumbprint indentation (to create a bigger space for filling).
- Cool on wire rack.
- Place caramels and 2 ½ tablespoons of cream in a microwave safe bowl and heat mixture on HIGH in 30 second intervals, stirring until melted and smooth. Do the same with the peanut butter and 2 ½ tablespoons of cream. Spoon into cookie indentations. I prefer the caramel with the pecan cookies and the peanut butter with the peanut. Enjoy!