Turtle Cookies
Thick chewy chocolate turtle cookies studded with bits of freshly toasted pecans, stuffed with a salted caramel and drizzled with chocolate.
Servings 16 cookies
Ingredients
- 113 g or ½ cup butter unsalted and softened
- 200 g or 1 cup granulated sugar
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- 1 large egg
- 50 g or ½ cup dutch process cocoa
- 130 g or 1 cup all purpose flour high protein
- 1/2 cup Finely chopped pecans
- Chewy caramels
- 50-75 g Semi-Sweet or Dark Chocolate
Instructions
The day before baking:
- Beat the butter with the sugar, salt and vanilla for 2-3 minutes until very light and fluffy.
- Add the egg and beat for 30 seconds.
- Sift in the cocoa, the flour and the baking soda. Beat to combine.
- Fold in the pecans and chocolate chunks. Cover the bowl and set in the fridge overnight to chill.
The day of baking:
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
- Scoop 1.5 tablespoons of dough onto the prepared sheets. With each dough ball, shape it to make a little bowl, then press in a chewy caramel. Squeeze the dough around the ball so just some of the caramel is peeking out the center.
- Dip the cookie dough in some of the ground pecans to cover the top.
- Bake for 10 minutes.
- When the cookies are cool, melt the chocolate in the microwave (15 second increments, stop when ⅔ of the chocolate has melted then stir until smooth).
- Use a whisk to swirl the chocolate over the cooled cookies or pour it into a piping bag and pipe it over the cookies in a zigzag pattern.