Contest Winner - Chocolate Turtle Cookies

After MUCH deliberation, we have finally picked a winner for our 100th Post Contest. There were recipes of all sorts and sizes from appetizers to desserts to dinner and breakfast submitted. Many of them were very good, making this a very tough decision for us, but we finally picked the winner.

We picked these cookies because they are first and foremost delicious. In addition to the taste they are unique and aesthetically original. So congratulations to our loyal reader and commenter, Jessie who submitted this recipe for Chocolate Turtle Cookies. She will be receiving The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by CCP Carole Bloom.

Chocolate Turtle Cookies
Recipe submitted by Two Little Chefs reader Jessie
Picture by Caroline
Yield: approximately 2 dozen

1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 T milk
1 tsp vanilla
1 cup pecans, chopped fine
14 soft caramel candies**
3 T heavy cream

1. Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.
2. Preheat oven to 350. Line baking sheets with parchment (hint from twolittlechefs: you need to line your tray or spray with a non-stick spray, otherwise the egg whites will firmly attach to your baking sheet). Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.
3. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

**Note: the only adaption I would make to this recipe would be to add more caramel, and I would suggest making your own caramel, which will have a stronger flavor - mixing equal parts of brown sugar, butter, and a tablespoon or two of milk.