Ingredients
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For the Cookie
1 cup all-purpose flour
2 1/2 tablespoons all-purpose flour
1/4 cup Dutch-processed cocoa powder
3/4 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon table salt
Cheesecake Filling
4 ounces cream cheese (room temperature)
4 tablespoons confectioners' sugar
Topping
1/2 cup caramel candy (bits are best, but if you can't find them use 1 cup of the wrapped candies)
3/4 cup pecans (or any nut you prefer)
Preparation
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Sift the flour and cocoa together into a medium bowl.
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
Position a rack in the center of the oven and heat the oven to 350\u00b0F.
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
Arrange them 2 inches apart on the lined sheets.
With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
Gently redefine the indentations with the end of a wooden spoon.
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill.
Bake for 5 more mintues in the oven to set it.
Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
Quickly top with chopped nuts and let cool.
Keep cool.
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