1/2 cup butter (no substitutes), softened

2/3 cup sugar

1 egg, separated

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup baking cocoa

1/4 teaspoon salt

1 cup finely chopped pecans

Filling

12 to 14 caramels

3 tablespoons heavy whipping cream

1/2 cup semisweet chocolate chips

1 teaspoon shortening

In a mixing bowl, cream butter and sugar. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls.

Beat egg white. Dip balls into egg white and coat with nuts. Place 2-inches apart on greased baking sheets. Using the end of a wooden spoon handle, make 3/8 to 1/2 -inch indentation in the center of each ball.

Bake at 350 degrees for 10 to 12 minutes or until set. Remove to wire racks to cool. Meanwhile, in a heavy sauce pan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In the microwave, melt chocolate chips and shortening. Drizzle over cookies.

Makes about 2 1/2 dozen.

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Chocolate Caramel Thumbprints

1 egg
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 vanilla caramels
3 tablespoons whipping cream
1 1/4 cups pecans, finely chopped
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Seperate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees. In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture inti indentions. (If necessary, reheat caramel mixture to keep it spoonable.) Transfer cookies to wire rack; cool.
In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.
References :
http://www.thatsmyhome.com/chocolate/chocolate-caramel-thumbprints.htm

http://www.recipezaar.com/258755