chocolate turtle cookies

Turtle thumbprint cookies have the best blend textures. Each chewy chocolate cookie is rolled in chopped pecans and filled with caramel!

Thumbprint Turtle Cookies

(125 g) all-purpose flour

(40 g) unsweetened cocoa powder

salt

(113 g

(133 g) granulated sugar

egg yolk (room temperature)

milk (room temperature)

vanilla extract

(150 g) pecans (finely chopped*)

soft caramel candies (I used Kraft caramels)

heavy cream (room temperature)

chocolate chips

shortening

Make cookie dough

In a medium bowl, whisk together flour, cocoa, and salt. Set aside.

With a stand mixer (or hand mixer), beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until combined, one more minute. Scrape down sides of the bowl if necessary. Reduce speed to low and slowly add flour mixture until just combined.

Chill dough

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Preheat oven

Once dough is chilled, preheat oven to 350&deg; F. Line a baking sheet with parchment paper and set aside.

Shape cookies

Place egg whites in one small bowl and chopped pecans in a separate small bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on prepared baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

Bake cookies

Bake until set, about 12 minutes. Once cookies are removed from the oven, gently re-press the indentations. Prepare caramel filling immediately.

Chocolate Turtle Cookies

Melt caramel

Place unwrapped caramels and cream in a bowl. Microwave together on 50% power level for 1 to 2 minutes, stopping to stir every 20 seconds until smooth.

Fill cookies with caramel

Transfer cookies to a wire rack and fill each cookie indentation with about 1/2 teaspoon of the caramel mixture (it's okay if the cookies are still warm).

Caramel Filling

Melt chocolate

Place chocolate and shortening in a small bowl. Microwave together on 50% power level for 1 to 2 minutes, stopping to stir every 20 seconds until smooth.

Drizzle chocolate over cookies

Transfer melted chocolate to a ziplock bag. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled turtle cookies.

Chocolate Drizzle (optional)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1505425780/k99byutj6ame0xdyltfi.mp4

Turtle cookies are the best Christmas cookies. The recipe uses a chocolate cookie dough, crushed pecans and gooey caramel making each bite taste like the candy!

🍫🍪❤️ The BEST chocolate chip cookies stuffed with TURTLES candies! Soft, chewy, and buttery with caramel and chocolate! They’ll be your new FAVORITE chocolate chip cookies!

Chocolate Chip Turtle Cookies

unsalted butter (browned)

brown sugar (packed)

sugar

all-purpose flour

cornstarch

baking soda

salt (or

TURTLES® Minis (halved)

semi-sweet chocolate chips (plus more for topping each cookie)

Brown

Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

Scrape

Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.

Whisk

Add the egg, sugars, vanilla, and whisk to combine.

Stir

Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.

Add the TURTLES® Minis, chocolate chips, and stir to combine.

Portion

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 to 12 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a halved TURTLES® Minis on top of each mound of dough and add a few more chocolate chips for a visual pop of chocolate.

Chill

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Bake

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 13.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Cool

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Top 2 chocolate turtle cookies recipes from across the web

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Thumbprint Turtle Cookies

Chocolate Chip Turtle Cookies

Top 2 chocolate turtle cookies recipes from across the web

The most viewed chocolate turtle cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thumbprint Turtle Cookies

Chocolate Chip Turtle Cookies

The most viewed chocolate turtle cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine