Okay, so I think this was my favorite of the 4. The caramel melted really nicely ~ a couple melted a little onto the pan ~ and the cookies were so soft and moist!!! Definitely gonna be making more of these! You definitely need to plan more time to chill though. I gave it 45 minutes and it wasn't enough. I did it anyways, and it was messy. So, maybe a couple hours would be better. Oh, and I used the back of a spatula to get the caramel flat (it was easier than using my hand and "kneading" it).
POINTS® Value: 2
Servings: 24
Preparation Time: 18 min
Cooking Time: 10 min
Ingredients
1 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa
2/3 cup(s) sugar
1/4 cup(s) reduced-calorie margarine
1/4 cup(s) fat-free cream cheese
1 large egg white(s)
2 tbsp fat-free skim milk
1 tsp vanilla extract
1 spray(s) cooking spray
24 piece(s) caramel candies
24 pieces pecan halves
Instructions
* Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk and vanilla extract in a large bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or until firm.
* Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
* Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart. Press a caramel into each cookie and flatten; top each caramel with a pecan half. Bake for 10 minutes. Allow cookies to cool on baking sheets and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
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