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Turtle Cookies Recipe

Turtle Cookies Recipe
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★★★★★

4.9 from 29 reviews

Deliciously rich Turtle Cookies featuring a chocolate-cocoa dough rolled in chopped pecans, filled with gooey caramel, and optionally drizzled with semi-sweet chocolate. These cookies combine a tender texture with nutty and sweet caramel flavors that make for an irresistible treat perfect for dessert or special occasions.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • 1/3 cup unsweetened cocoa powder (28 grams)
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup butter (113 grams), softened
  • 2/3 cup granulated sugar (134 grams)
  • 1 large egg, separated
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract

Coating & Filling

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

Topping

  • 2 oz semi-sweet chocolate
  • Flake salt (optional, for sprinkling)

Instructions

  1. Prepare Cookie Dough: In a bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the egg yolk, milk, and vanilla extract until well mixed. Gradually stir the dry ingredients into the wet mixture just until combined to form the cookie dough.
  2. Chill Dough: Wrap the dough in plastic wrap and refrigerate for one hour to firm it up for easier handling and rolling.
  3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  4. Prepare Pecan Coating: Whisk the reserved egg white in a small bowl until frothy. Place the finely chopped pecans in another shallow bowl. Remove the chilled dough from the refrigerator and roll it into approximately 20 small balls. Dip each dough ball first into the frothy egg white, then roll and press it into the chopped pecans, coating evenly. Arrange the pecan-coated dough balls on the prepared baking sheet, spaced slightly apart.
  5. Create Indentations: Using the back of a small measuring spoon, gently press an indentation in the center of each dough ball to hold the caramel filling.
  6. Bake Cookies: Bake the cookies at 350°F for 10-12 minutes, or until they are set but not hard. Avoid over-baking as the cookies will firm up while cooling. Right after removing from the oven, gently press the indentations again if needed to maintain their shape.
  7. Prepare Caramel Filling: In a microwave-safe bowl, combine the caramel bits and water. Microwave in 30-second intervals, stirring after each, until the caramel is fully melted and smooth (about 1-2 minutes). Spoon small amounts of the melted caramel into each cookie indentation while the cookies are still warm.
  8. Optional Chocolate Drizzle: Melt the semi-sweet chocolate using a double boiler or microwave until smooth. Drizzle the melted chocolate over the caramel-filled cookies. Optionally, sprinkle flake salt on top for a contrasting flavor.

Notes

  • Be careful not to over-bake the cookies; they should be just set to retain softness and chewy texture.
  • Using room temperature butter helps in creaming it properly with sugar to achieve a fluffy texture.
  • If Kraft Caramel Bits are unavailable, regular caramels can be chopped and melted with water as a substitute.
  • For a stronger pecan flavor, toast the pecans lightly before chopping and coating.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Flake salt is optional but enhances the sweet-salty contrast beautifully.

Nutrition

Keywords: Turtle Cookies, chocolate cookies, caramel filled cookies, pecan cookies, homemade cookies, dessert cookies, chocolate caramel treat

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