Chocolate Caramel Pecan Turtle Cookies
User Reviews
5
Chocolate Caramel Pecan Turtle Cookies
Description
This recipe starts with a chocolate cookie dough made by creaming butter with brown and granulated sugars, then adding eggs, vanilla, cocoa powder, flour, cornstarch, baking soda, and salt. The dough is rolled into balls (recommend 2.5 to 3 ounces each for moderate size), then rolled in chopped pecans before baking to form a crisp edged, tender-centered cookie with nutty crust.
After cooling, each cookie is topped with a thick caramel dip or dulce de leche, which provides a gooey caramel layer that adheres well thanks to its thickness. Milk chocolate is added on top to complete these turtles, providing a creamy chocolate finish. The recipe experimented with different caramel sauces and found that thick caramel dip works best to maintain topping consistency without freezing.
The combination of chocolate, nutty pecans, and caramel layers create a rich, textured cookie that balances sweetness and crunch.
Ingredients
Chocolate Cookies:
- 1 cup butter (barely softened)
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder unsweetened
- 2 3/4 cups flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Toppings:
- 1 to 1 1/2 cups pecans plus more for garnish, chopped
- 1 to 1 1/2 cups caramel dip or thick dulce de leche
- 1 cup milk chocolate
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl and add eggs and vanilla and beat for 1 minute longer.
- Fold in cocoa powder, flour, cornstarch, baking soda, and salt.
- Scoop out the cookie dough and roll it into balls. These cookies can be made small, medium, large, or extra-large. If you want an extra-large cookie, you want to roll it into 6-ounce balls. A large cookie would be 4.5-5 ounces. A medium cookie would be about 3 ounces. A small cookie of about two ounces. I suggest making them about 2.5 - 3 ounces.
- Roll the sides of the cookie dough balls into chopped pecans and place on a light-colored baking sheet (may be lined with parchment paper). Gently press down on the cookie dough balls to slightly flatten them. Bake for about 9-11 minutes. Be careful not to overbake these cookies. Set aside to cool.
- Once the cookies have cooled, carefully top each cookie with caramel dip, and spread it all over the cookie (may place in refrigerator to set up before adding the melted milk chocolate).
- Melt the milk chocolate in the microwave on half power in 30-second increments until melted and smooth or in a double boiler. Drizzle the top with the melted chocolate. May sprinkle with extra pecans, if so desired. Chill in the refrigerator for at least 30 minutes to allow the caramel and milk chocolate to set up. Serve chilled.
Notes
- Use a thick caramel dip or dulce de leche rather than thin caramel sauce for better topping consistency.
- If using a thinner caramel sauce like Trader Joe's salted caramel, freezing cookies after topping helps to firm the caramel.
User Reviews
Overall Rating
5
You'll Also Love
