Description
Chocolate cookie coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg, white and yolk separated
- 1 1/2 tsp. pure vanilla-extract
- 2 Tbsp. milk
- 1 1/4 cup walnuts, finely chopped
- 10 soft caramels, unwrapped
- 2 Tbsp. heavy whipping cream
- 2 1/2 Tbsp. raspberry preserves
- 1/2 cup semi-sweet chocolate chips
- 1 tsp. coconut oil
Instructions
- In a medium bowl, combine the flour, cocoa, and salt; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with a handheld mixer, until combined. Beat in egg yolk (refrigerate the egg white until ready to use), vanilla, and milk until combined. Add flour mixture on low speed. Form dough into a ball; cover with plastic wrap and chill in the refrigerator for 45 minutes up to 1 hour or until dough is easy to handle.
- Preheat the oven to 350F.
- Lightly spray a cookie sheet with cooking spray; set aside.
- Remove the egg white from the refrigerator and whisk until frothy. Place chopped walnuts into a separate bowl.
- Shape dough into 1-inch balls. Roll balls in egg white, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Make a deep indentation with your thumb in the center of each ball.
- Bake for 10-12 minutes. Remove from the oven and using the bottom of a rounded 1/4 measuring spoon, gently press down on the existing indentation. Transfer to a wire rack to cool completely.
- In a small microwave-safe bowl, microwave caramels and whipping cream on high for approximately 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Stir in raspberry preserves.
- Spoon raspberry caramel filling into the indentation of each cookie.
- In a microwave-safe bowl, microwave semi-sweet chocolate and coconut oil on high for 1 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the chocolate over the cookies with a spoon or ziplock bag with the tip of the corner cut off. Let stand until set.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 9.5 g
- Sodium: 73.4 mg
- Fat: 12.5 g
- Carbohydrates: 15.6 g
- Protein: 4.6 g
- Cholesterol: 24.1 mg