Chocolate Caramel Treasures

Recipe by sugarpea
READY IN: 2hrs 30mins
YIELD: 30 cookies


  • Cookies
  • 12
  • 23
    cup sugar
  • 1
    large egg yolk
  • 2
    tablespoons milk
  • 1
    teaspoon vanilla
  • 1
    cup flour
  • 13
    cup unsweetened dutch process cocoa
  • 14
    teaspoon salt
  • 1
    large egg white, lightly beaten
  • 12
    cup finely chopped hazelnuts
  • Caramel Filling
  • 10
    plain caramels, unwrapped (1x1 1/2-inch each)
  • 2
    tablespoons heavy cream
  • Chocolate Drizzle
  • 3
    ounces semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped


  • Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
  • Sift in flour, cocoa and salt and beat on low speed until dough forms.
  • Wrap in plastic wrap and chill at least 30 minutes or until firm.
  • Roll dough into 1 T balls, coat with egg white, and roll in nuts.
  • Place 1 1/2" apart on greased cookie sheets.
  • Flatten centers of cookies with thumb, leaving a depression.
  • Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
  • Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
  • Move to wire racks and cool.
  • Filling: Microwave caramels and cream until melted and smooth.
  • Use a spoon and fill the centers of partially cooled cookies and then cool completely.
  • Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
  • Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
  • Chocolate will set in 30 minutes.