Ingredients
12
12 servings
- •1 cup butter
- •1 teaspoon vanilla extract
- •1 cup confectioners' sugar
- •2 cups all-purpose flour
- •2 egg whites
- •1 cup chopped pecans
- •0.5 cup caramel ice cream topping
- •1 cup chocolate coating wafers, melted
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
- Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
- Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
- When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.
Nutritional Facts
Per 12 servings
- Calories: 429
- Carbohydrate: 45g
- Fat: 26g
- Fiber: 2g
- Protein: 5g
- Sugar: 18g
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