Chocolate Carmel Treasures

This is not my own recipe but it is the favorite on the Christmas cookie tray. It has become one of our family traditional cookies for the Holidays. I first saw this recipe on Good Morning America program. It had won some type of prize back in 2000. I don't remember the prize but it sure is a prize winner for my family. I only make these at Christmas time because it takes four steps to get to the finished product. BUT LET ME TELL YOU IT'S WORTH THE EFFORT.

2 Sticks butter (1 cup) 2/3 Cups unsweetned cocoa powder
1 1/3 Cups sugar 1/2 teaspoon salt
2 Large Egg Yolks (keep whites)
4 Tablespoons Milk Caramel filling
2 teaspoons vanilla 20 unwrapped caramels
2 Cups flour 2 Tablespoons Heavy Cream

1/2 Cup chopped nuts
2 Egg Whites Chocolate Drizzle
3/4 Cups semi sweet chocolate chips

Beat together butter, sugar and egg yolk, milk vanilla until well blended. Sift in flour cocoa powder and salt. Beat on low until it forms a soft dough. Chill wrapped in plastic until firm at least 30 minutes. Roll dough into scant tablespoons about the size of a walnut. Dredge in egg whites and then into chopped walnuts or pecans. Place on greased cookie sheet about 1/2 inch apart. Press thumb into center and bake 10 to 12 minutes at 350 degrees.
Remove from the oven and press again using the end of a wooden spoon.

Let cool completely, while they are cooling melt the caramels and cream making a smooth sauce. Fill the center of the cookies with the caramel sauce. Let this cool and then melt your 3/4 cups chocolate chips. I use a plastic lunch baggie for this and cut a very small corner off to drizzle criss cross on the top of each cookie.