Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1/4 teaspoon salt1 large egg, separated2 tablespoons 2% milk1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 cup miniature semisweet chocolate chips1 cup chopped pecans2/3 cup Biscoff creamy cookie spread or NutellaAdditional miniature semisweet chocolate chips, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter, brown sugar and salt until light and fluffy. Beat in egg yolk, milk and vanilla. Gradually beat flour into creamed mixture. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm enough to shape.
Shape tablespoons of dough into balls. Dip balls into egg white; roll in pecans. Place 2 in. apart on lightly greased baking sheets. Press a deep indentation in center of each with your thumb. Bake until light golden brown, 12-14 minutes.
Remove from pans to wire racks to cool completely. Fill each with 1 teaspoon cookie spread. If desired, sprinkle with additional chocolate chips.
