Best-Ever Turtle Cookies

In a medium bowl, whisk together flour, cocoa, and salt. Set aside.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy. This will take about 2 minutes. With the mixer on medium speed, add egg yolk, milk, and vanilla. Blend one more minute or until well combined. Slowly add in flour, scraping down the sides of the bowl as needed.

Scrape your dough out of the bowl of your mixer and form into a large disc. Wrap the dough in plastic wrap and refrigerate for one hour.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Once dough has chilled, roll it into 1-inch balls and place them on the cookie sheet.

Place egg whites in one small bowl and chopped pecans in another small bowl. Roll each of your balls of dough in the egg whites and then in the pecans, so the pecans stick to the outside of the dough. Return to the cookie sheet, allowing 2 inches between each cookie.

Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

Bake the cookies for about 12 minutes, or until the centers are set. Remove the cookies from the oven and press down again in the center with the measuring spoon. Prepare the caramel filling.

Unwrap the caramel candies and place them in a microwave-safe bowl. Add the heavy cream.

Microwave the caramels and cream, stirring occasionally, until the mixture is smooth.

Fill the "thumbprint" in each cookie with 1/2 teaspoon of the caramel mixture. Let cool on a wire rack.