Chocolate Turtle Cookies

We were having friends over for dinner and my daughter really wanted to make dessert.  After looking through some recipes she chose these cookies from Pixelated Crumb that looked amazing.  She did a great job making the cookie dough and with some help from our friend Currié she made these rich, decadent, and delicious cookies that she was extremely proud of.  They were a huge hit with everyone at our home and they disappeared in no time!  Great job to my daughter and to Currié for her help!!

Combine the flour, cocoa, and salt together in a small bowl; mix until well combined.

Beat the butter and sugar with a mixer until creamy and smooth.  Add the egg yolk, milk, and vanilla then mix until well combined.  Slowly add the flour mixture until just combined.  Place the dough into the refrigerator for 30-60 minutes.

Preheat the oven to 350 degrees.  Line a cookie sheet with a silpat mat.  Whisk the egg whites together until frothy.  Place the pecan crumbles into a separate bowl.  Roll dough into 1 inch balls, dip into egg whites then roll in the pecans.  Place the balls 2 inches apart on the baking sheet. Use a 1/2 teaspoon measuring spoon to make an indentation in the center of each ball.  Bake until set, about 12 minutes.

Microwave the caramels and cream in a bowl, stirring occasionally, until smooth, about 1-2 minutes.  Once the cookies are removed from the oven, gently re-press existing indentations.

Fill each with 1/2 teaspoon of caramel mixture.  Cool 10 minutes, then transfer to a wire rack to cool immediately.  Enjoy!

Print
Print
Save
Save

Chocolate Turtle Cookies

Ingredients:

1 cup of flour
1/3 cup of cocoa powder
1/4 tsp salt
1 stick of butter, softened
2/3 cup of sugar
1 large egg, separated; plus 1 egg white
2 tbsp milk
1 tsp vanilla
1 1/4 cup of pecans, chopped fine
14 soft caramel candies
3 tbsp heavy cream

Directions:

Combine the flour, cocoa, and salt together in a small bowl; mix until well combined.

Beat the butter and sugar with a mixer until creamy and smooth. Add the egg yolk, milk, and vanilla then mix until well combined. Slowly add the flour mixture until just combined. Place the dough into the refrigerator for 30-60 minutes.

Preheat the oven to 350 degrees. Line a cookie sheet with a silpat mat. Whisk the egg whites together until frothy. Place the pecan crumbles into a separate bowl. Roll dough into 1 inch balls, dip into egg whites then roll in the pecans. Place the balls 2 inches apart on the baking sheet. Use a 1/2 teaspoon measuring spoon to make an indentation in the center of each ball. Bake until set, about 12 minutes.

Microwave the caramels and cream in a bowl, stirring occasionally, until smooth, about 1-2 minutes. Once the cookies are removed from the oven, gently re-press existing indentations. Fill each with 1/2 teaspoon of caramel mixture. Cool 10 minutes, then transfer to a wire rack to cool immediately. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Pixelated Crumb