1 c. flour
1/3 c. unsweetened cocoa
2/3 c. sugar
1/4 c. margarine
1/4 c. cream cheese, soft (I actually used all 8 oz.)
1 egg white
2 tbsp. milk
1 tsp. vanilla
24 caramels, unwrapped
24 pecan halves
1. Mix flour and cocoa in a small bowl, set aside.
2. In large mixing bowl, mix sugar, butter, cream cheese, egg white, milk and vanilla. Add flour/cocoa mix gradually, mixing well. Chill dough for 30 minutes.
3. Preheat oven to 350 degrees. If cookie sheets are not non-stick, spray them with cooking spray.
4. Shape dough into 1 inch balls and place them 1 inch apart on cookie sheet. Slightly flatten each caramel and lightly press into cookie. Top each caramel with a pecan half.
5. Bake 10 minutes. Allow to cool slightly then transfer to wire rack to cool completely.
24 cookies; 1 cookie per serving; 2 points per cookie.
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