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Turtle Cookies Recipe

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★★★★★

5 from 130 reviews

These Turtle Cookies combine rich chocolate cookie dough rolled in crunchy pecans with a gooey caramel center and an optional drizzle of semi-sweet chocolate. This classic treat offers a perfect balance of textures and flavors, from fudgy chocolate to nutty sweetness and luscious caramel, ideal for holiday gatherings or cozy dessert cravings.

Ingredients

Scale

Chocolate Cookies

  • 1 cup all-purpose flour (125 grams)
  • 1/3 cup unsweetened cocoa powder (28 grams)
  • 1/4 teaspoon salt
  • 1/2 cup butter (113 grams)
  • 2/3 cup granulated sugar (134 grams)
  • 1 large egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, finely chopped

Caramel

  • 2/3 cup Kraft Caramel Bits or regular caramels, melted
  • 1/2 teaspoon water

Optional Melted Chocolate Drizzle

  • 2 oz semi-sweet chocolate

Instructions

  1. Prepare Cookie Dough: In a bowl, whisk together the flour, cocoa powder, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add the egg yolk, milk, and vanilla extract to the butter mixture and mix well. Gradually stir in the dry ingredients just until combined.
  2. Chill Dough: Cover the cookie dough and refrigerate for one hour to firm up, which helps in easy handling and shaping.
  3. Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  4. Prepare Pecan Coating: Beat the egg white in a small bowl until frothy. Place the finely chopped pecans in another shallow bowl. Remove the dough from the refrigerator and roll it into 20 small balls. Dip each ball in the frothy egg white, then roll and firmly press into the chopped pecans to coat evenly.
  5. Shape and Indent Cookies: Arrange the pecan-coated dough balls on the prepared baking sheet. Use the back of a small measuring spoon to gently create an indentation in the center of each ball, which will hold the caramel later.
  6. Bake: Bake the cookies at 350°F for 10-12 minutes or until just set. Be careful not to overbake, as the cookies will firm as they cool. When removing from the oven, gently press the indentations again if they have puffed up.
  7. Melt Caramel: In a microwavable bowl, combine caramel bits and water. Microwave in 30-second intervals, stirring after each, until melted and smooth, about 1-2 minutes total.
  8. Fill Cookies with Caramel: Spoon a small amount of melted caramel into the indentation of each cookie to create the classic turtle center.
  9. Optional Chocolate Drizzle: Melt the semi-sweet chocolate in a double boiler or microwave until smooth. Drizzle over the caramel-filled cookies. Optionally, sprinkle with flake salt to enhance flavor contrast.

Notes

  • You can freeze the cookie dough after shaping it to bake later, or freeze the fully baked Turtle Cookies in an airtight container for up to 3 months without compromising flavor or texture.
  • Do not overbake the cookies; removing them slightly underdone prevents them from becoming too hard as they cool.
  • For a dairy-free option, substitute butter and milk with plant-based alternatives.
  • Ensure caramel is slightly cooled before spooning to avoid burning fingers and to prevent melting the cookie indentation.

Keywords: Turtle Cookies, chocolate cookies, caramel cookies, pecan cookies, holiday cookies, chocolate caramel dessert

Find it online: https://mixitwitjoe.com/turtle-cookies-recipe/