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Turtle Cookies Recipe

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4.4 from 11 reviews

Turtle Cookies are rich, chocolatey treats coated with crunchy pecans and filled with luscious melted caramel. These homemade cookies combine a cocoa-infused dough rolled in pecans, baked to perfection, then topped with gooey caramel and a decadent chocolate drizzle for a perfect blend of textures and flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough

  • 1 cup all-purpose flour (125 grams)
  • 1/3 cup unsweetened cocoa powder (28 grams)
  • 1/4 teaspoon salt
  • ½ cup butter (113 grams)
  • 2/3 cup granulated sugar (134 grams)
  • 1 large egg, separated
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract

Pecan Coating

  • 1 cup pecans, finely chopped
  • 1 egg white

Caramel Filling

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

Chocolate Drizzle

  • 2 oz semi-sweet chocolate
  • Optional: flake salt for sprinkling

Instructions

  1. Prepare the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, and salt. In a separate large bowl, beat the butter and granulated sugar together with a mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg yolk, milk, and vanilla extract and mix until combined. Gradually stir in the dry flour mixture until just combined to form the dough.
  2. Chill the dough: Cover the dough and refrigerate it for one hour to firm up, which will make it easier to handle when rolling into balls.
  3. Prepare to bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help with even baking.
  4. Coat dough balls with pecans: Whisk the egg white in a clean bowl until frothy. Place the finely chopped pecans in another shallow bowl. Roll the chilled dough into 20 small balls. Dip each ball first into the frothy egg whites, then roll and gently press into the chopped pecans to coat thoroughly. Arrange the pecan-coated balls evenly spaced on the baking sheet.
  5. Create indentations: Using the back of a small measuring spoon, gently press an indentation into the center of each dough ball. This will create a well for the caramel filling.
  6. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the cookies are set but not overbaked. Overbaking will cause the cookies to harden excessively as they cool. As soon as the cookies come out of the oven, gently re-press the indentations if they have puffed up.
  7. Prepare the caramel filling: In a microwave-safe bowl, combine the caramel bits and water. Microwave on high in 30-second intervals, stirring after each, until the caramel is fully melted and smooth, approximately 1-2 minutes total.
  8. Fill the cookies: Spoon a small amount of the melted caramel into each cookie indentation while the caramel is still warm and fluid.
  9. Optional chocolate drizzle: Melt the semi-sweet chocolate slowly using a double boiler or in short bursts in the microwave, stirring until smooth. Drizzle the melted chocolate over the caramel-filled cookies. Optionally, sprinkle lightly with flake salt to enhance flavor contrast.

Notes

  • Make sure not to overbake the cookies; they will harden as they cool, so removing them just as they set is ideal.
  • The egg white helps the pecans adhere to the dough and adds a nice texture contrast.
  • If Kraft Caramel Bits are unavailable, regular caramels can be chopped and melted as a substitute.
  • The chocolate drizzle and flake salt are optional but add a delicious finishing touch.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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