The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious Turtle Cookies.
There. Are.No.Words.
Nope.
Absolutely no words to describe how insanely delicious these cookies are.
The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in a soft and insanely deliciouscookie.
These are, honestly, THE best cookies I've ever had. Of course, when a recipe comes from America's Test Kitchen
, I expect no less.
A soft, chocolate-y, pecan-coated cookie filled with smooth-&-creamy caramel. Oh, and drizzled with chocolate drizzle if you so desire. I so desired, so I added a touch of chocolate drizzle to the original recipe.
The chocolate drizzle on these cookies adds a just a little extra touch that looks so pretty on top of the ooey-gooey caramel. And it takes pretty much not time at all to add that little chocolate drizzle.
You can certainly leave it off if you'd like, and go with just the "plain" caramel. To me, though, the cookies look more "finished" with the chocolate drizzle.
Taste-wise? There's no noticeable difference in taste with or without the chocolate drizzle. So if you do decide to go without it, rest assured all the insanely delicious turtle cookies' flavor is still there.
While they do involve several steps, these insanely delicious beauties are actually pretty easy to make.
Each step is not hard, but the cookies will take a bit of time to fully put together.
While they do involve several steps, these insanely delicious beauties are actually pretty easy to make.
The base is a pretty standard chocolate cookie dough. The chocolate cookie itself is strongly chocolate-flavored and not overly sweet, which very nicely compliments the pecans and sweetness of the caramel filling.
Whip up the dough, chill it for about an hour, and then roll scoops of the dough into balls. A cookie scoop helps with keeping the size of the cookies consistent.
Dip each dough ball in egg whites, ...
... and roll in chopped pecans, ...
... squish an indentation in the middle, and then bake.
{Side note: I get asked all the time about this pretty little measuring spoon in the photo. It's from a Crosby & Taylor pewter measuring spoon setin their bamboo pattern.}
Melt some caramel candies and cream together, ...
... and, after the cookies are baked, put a dollop of caramel in each cookie's indentation.
Total yum.
Now, you could stop there. But I didn't. I decided a little chocolate drizzle was the way to go.
Melt some semi-sweet chocolate with a tiny bit of shortening. I just put these in a zip-top baggie and place the baggie in a bowl of warm water until melty.
Then gently massage the baggie until the chocolate is melted and ready for drizzling.
Snip a very tiny hole in the corner of the zip-top baggie and drizzle away.
Mmmmmmm. A little chocolate drizzle makes everything better.
These beautiful little cookies are such a tasty turtle treat. I just love the flavor combination of the chocolate cookie, crunchy pecans, and creamy caramel center.
Make these. Seriously. It's trulyinsane how delicious they are.
Check out these other classic sweet treat favorites:
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cookie, cookie recipe, Turtles candy, Turtle cookies, Christmas cookies, caramel
Cookies & Bars
Yield: about 30 cookies
Insanely Delicious Turtle Cookies
The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious Turtle Cookies.
prep time: 1 H & 30 Mcook time: 15 Mtotal time: 1 H & 45 M
ingredients:
Cookies:
- 1 c. all-purpose flour
- 1/3 c. cocoa powder
- 1/4 tsp. salt
- 8 T. (1 stick) butter, softened
- 2/3 c. granulated sugar
- 1 large egg, separated
- 1 additional egg white
- 2 T. milk
- 1 tsp. vanilla extract
- 1 1/4 c. pecans, finely chopped
Caramel Filling:
- 14 soft caramel candies
- 3 T. heavy cream
Chocolate Drizzle (optional):
- 2 oz. semi-sweet chocolate
- 1 tsp. shortening
instructions:
- Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
- With a stand mixer or electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350 degrees until set, about 12 minutes.
- Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
Source: Adapted from America's Test Kitchen
Created using The Recipes Generator
You might also enjoy these other cookie favorites:
Grandma's Old-Fashioned Peanut Butter Cookies
Triple Chocolate Oatmeal Cookies
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