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Turtle Cookies Recipe

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★★★★★

4.8 from 120 reviews

These Turtle Cookies offer a delightful blend of rich chocolate, crunchy pecans, and gooey caramel. The cookie dough is rolled in pecans, baked to perfection, and then filled with melted caramel for a sweet surprise. An optional drizzle of semi-sweet chocolate adds an elegant finishing touch, making these cookies a perfect treat for any occasion.

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: Combine the all-purpose flour, unsweetened cocoa powder, and salt in a bowl. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg yolk, milk, and vanilla extract to the butter mixture, mixing well. Gradually stir in the flour mixture just until combined.
  2. Chill Dough: Cover the dough and refrigerate for one hour to firm up, which will make it easier to handle when rolling.
  3. Preheat Oven and Prep Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  4. Coat Dough Balls with Pecans: In one bowl, whisk the egg white until frothy. In another shallow bowl, place the finely chopped pecans. Remove the chilled dough and roll it into 20 small balls. Dip each ball first into the frothy egg white, then roll and press it into the chopped pecans, ensuring an even coating. Arrange them on the prepared baking sheet.
  5. Create Indentations: Using the back of a small measuring spoon, make a gentle indentation in the center of each pecan-coated dough ball. This will hold the caramel after baking.
  6. Bake Cookies: Bake the cookies at 350°F (175°C) for 10-12 minutes or until they are just set. Avoid overbaking as the cookies will harden upon cooling. As they come out of the oven, gently press the indentations again with a small spoon if needed.
  7. Prepare Caramel: In a microwavable bowl, combine the caramel bits and water. Microwave in 30-second intervals, stirring after each, until the caramel is fully melted and smooth, approximately 1-2 minutes.
  8. Fill Cookies with Caramel: Spoon small amounts of the melted caramel into the indentation of each cookie, filling them generously.
  9. Optional Chocolate Drizzle: Melt the semi-sweet chocolate using a double boiler or microwave in short bursts until smooth. Drizzle the chocolate over the caramel-filled cookies and optionally sprinkle with flake salt for added flavor and texture.

Notes

  • You can prepare the cookie dough ahead of time and freeze it for later use. Simply thaw before baking.
  • Baked turtle cookies can be frozen in an airtight container for up to 3 months; thaw at room temperature before serving.
  • Be careful not to overbake the cookies as they will harden as they cool, maintaining a chewy center with a firm edge.
  • For best results, chop pecans finely to ensure even coating that sticks well to the dough.

Keywords: Turtle Cookies, Chocolate Cookies, Caramel Cookies, Pecan Cookies, Holiday Treats, Chocolate Caramel Dessert

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