cookies with caramel and pecan

Chocolate cookies, passion fruit caramel topped with toasted pecans. Very simple, tasty and 100% homemade.
Ingredients:
For caramel:
● passion fruit puree - 67 g
● whipping cream - 45 g
● sugar - 135 g
● water - 22 g
● glucose syrup - 67 g (or honey)
● butter - 10 g
For cookies:
● butter - 115 g (room temperature)
● sugar - 145 g
● yolk - 1 piece (room temperature)
● milk - 40 g (room temperature)
● vanilla extract - 1 tsp
● flour - 140 g
● cocoa - 30 g
● salt - 1/4 tsp
● pecan - 100 g (not fried)
● egg whites - 1 piece
Cooking:
1. In a separate saucepan, bring the passion fruit puree and cream to a boil. Set aside. In another heavy-bottomed saucepan over medium heat, melt sugar, water, and glucose syrup together. Gently pour the hot passion fruit puree into the sugar syrup in several stages. The mixture will bubble strongly, use a heat-resistant long-handled spatula. Mix until combined, turn off the heat, add the butter, mix thoroughly and pour into a clean container. Cover with cling film in contact and leave to cool.
* the taste of caramel can be changed to any other by adding a puree of another fruit or berry of a similar consistency without changing the proportion.
2. Beat room temperature butter with sugar until light and airy. Add egg yolk, milk, vanilla extract and beat until smooth. In another bowl, whisk together the sifted dry ingredients: flour, cocoa and salt. Dry ingredients with butter, mix with a spatula until combined. Put in the refrigerator for an hour.
3. Grind not fried pecan, transfer it to a shallow bowl. Add egg whites to a separate bowl, remove the dough from the refrigerator. It is better to use gloves, so the dough will not stick to your hands. We take a small piece of the mass, roll it into a ball, dip it in egg whites, then roll it in nuts and put it on a baking sheet, repeat until the dough runs out. We press the cookies with the bottom of the glass, send them to the refrigerator for 10 minutes and bake in a preheated oven on the second shelf from above in the upper mode of 180C degrees for 17 minutes. The baking time depends on the size of the cookies. The finished cookies look undercooked, but they will harden as you pour them.. As soon as the baking sheet is taken out of the oven, and the cookies are still soft, use a spoon to make a recess in the center. Cool completely, remove from parchment and fill the centers with passion fruit caramel.
It's simple, you can do it!
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