Turtle Cookies
The ultimate treat for cookie lovers, Turtle Cookies combine rich chocolate, gooey caramel, and crunchy pecans in a deliciously chewy cookie. Perfect for any occasion, these treats are sure to satisfy your sweet tooth!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 cup unsalted butter at room temperature (1 stick)
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup pecans roughly chopped
- 14 soft caramel candies (I use Kraft)
- 3 tablespoons heavy cream
- 4 oz. semi-sweet chocolate chips or baking chocolate
- 1 teaspoon shortening
Instructions
- In a large bowl, mix together flour, cocoa powder, and salt; set aside.
- In a hand or stand mixer, beat unsalted butter until creamy. Add granulated sugar and light brown sugar, and beat until light and fluffy, about 2 minutes.
- Add egg, milk, molasses, and vanilla extract; mix until incorporated.
- Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough from the refrigerator.
- Preheat oven to 350°F. Line baking sheets with nonstick mats or parchment; set aside.
- Mix together mini chocolate chips and pecans in a small bowl.
- Roll chilled dough into 1-inch balls, then roll in chocolate chips/pecans, pressing them firmly into the dough.
- Place 10 balls per baking sheet, about 2 inches apart.
- Using a ½ teaspoon measuring spoon, make a slight indentation in the center of each dough ball.
- Bake for 10 minutes, then let cool on the pan for 10 minutes before transferring to a cooling rack.
- While cookies are cooling, prepare the caramel filling by microwaving soft caramel candies and heavy cream together in a small bowl until smooth, stirring every 30 seconds until melted.
- Fill each indentation with about ½ teaspoon of the caramel.
- To make the chocolate drizzle, microwave semi-sweet chocolate chips in a small bowl on 50% power, stirring every 30 seconds until melted. Stir in shortening.
- Transfer chocolate to a Ziploc bag, snip off a small corner, and drizzle over cookies.
Notes
- Tip 1: Store cookies in an airtight container at room temperature for up to 7 days.