The most delicious Turtle Cookies
I don't know about you, but for me, the combination of chocolate, caramel and nuts is the most heavenly thing ever! I can't imagine anything better than that! These Turtle cookies are absolutely delicious, soft cookies with crunchy pecans and overflowing with caramel and chocolate. Each bite is an ultimate indulgence!
https://www.thecookingtale.com/recipe/the-most-delicious-turtle-cookies-148/
Ingredients
Check off each ingredient as you cook.
Let's make it.
- Preheat oven to 350F.
- With electric mixer, beat butter and sugar until light and fluffy. Add an egg yolk, milk, and vanilla. Mix until well combined.
- Add in flour and cocoa and mix well.
- Refrigerate the dough for 1 hour.
- Beat an egg white in a bowl until frothy. Place chopped pecans in another bowl.
- Roll chilled dough into 1 - 1½ inch balls, dip in egg whites and then roll in pecans. Place on baking sheet covered with parchment paper.
- Use ½ teaspoon spoon to make a small cave in the center of each ball.
- Bake for 11-12 minutes. Take the cookies out and make the indentions the size you want. Place aside to cool.
- Place caramels and cream in a small bowl and microwave until smooth, stopping and stirring occasionally.
- When cookies cooled, fill indentations in cookies with caramel mixture.
- Place chocolate chips in a small saucepan over very low heat, add cream and melt it stirring constantly until the chocolate begins to melt. Remove the pan from the heat and stir the chocolate until smooth.
- Pour chocolate into a Ziploc bag with the corner cut and drizzle over cookies.
Recipe story, photos & original notes
Ingredients
Cookies:
1 cup self-rising flour*
1/3 cup cocoa powder
1/2 cup butter, softened
2/3 cup sugar
1 egg separated
1 tbsp. milk
1 tsp. vanilla
1 cup chopped pecans
*I like to bake with self-rising flour, but if you want to use the regular flour just add 1/4 tsp salt
Caramel Filling:
16 Caramels (I used Werther's)
3 tbsp heavy cream
Chocolate Drizzle:
1/2 cup semi-sweet chocolate chips
4-5 tbsp. heavy cream
Instructions
1.Preheat oven to 350F.
2.With electric mixer, beat butter and sugar until light and fluffy. Add an egg yolk, milk, and vanilla. Mix until well combined.
3. Add in flour and cocoa and mix well.
4.Refrigerate the dough for 1 hour.
5.Beat an egg white in a bowl until frothy. Place chopped pecans in another bowl.
6.Roll chilled dough into 1 - 1½ inch balls, dip in egg whites and then roll in pecans. Place on baking sheet covered with parchment paper.
7.Use ½ teaspoon spoon to make a small cave in the center of each ball.
8.Bake for 11-12 minutes. Take the cookies out and make the indentions the size you want. Place aside to cool.
9.Place caramels and cream in a small bowl and microwave until smooth, stopping and stirring occasionally.
10.When cookies cooled, fill indentations in cookies with caramel mixture.
11. Place chocolate chips in a small saucepan over very low heat, add cream and melt it stirring constantly until the chocolate begins to melt. Remove the pan from the heat and stir the chocolate until smooth.
12.Pour chocolate into a Ziploc bag with the corner cut and drizzle over cookies.
Enjoy!
