Turtle Cookies
User Reviews
5
Turtle Cookies
Description
The recipe starts by creaming softened butter and shortening with brown and granulated sugars to form a smooth dough. Eggs and vanilla add moisture and flavor, followed by dry ingredients including all-purpose flour, unsweetened cocoa powder, baking soda, and salt to balance sweetness and provide structure. After chilling the dough to firm it up, scoops are shaped and caramel chunks with pecans are embedded on the outside, integrating soft sweet pockets with crunchy nuts.
Baked at 350°F for 8 to 11 minutes, the cookies develop set edges and soft middles that finish setting while cooling. This baking method maintains a chewy and tender texture. The caramel pieces melt partially to meld with the chocolate cookie dough while pecans add toasty texture and flavor. The combination yields a cookie that blends chocolate, caramel, and nutty elements harmoniously.
The recipe is straightforward but benefits from properly softened yet cool butter to avoid excessive spreading. Using regular cocoa powder and small caramel pieces cut from caramel bags ensures good melt and consistency. These cookies are suitable for a treat with coffee or milk and can be stored well once cooled. Adjust ingredients like nuts or caramel amount to personal preference for different textures.
Ingredients
- 3/4 cup butter softened
- 1/4 cup shortening
- 1 cup brown sugar packed
- 2/3 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 salt
- 11 ounce caramels in small pieces, bag
- 2/3 cup pecans chopped
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat butter and shortening together until well-combined.
- Add sugars and beat until well-combined.
- Mix in eggs and vanilla. Scrape down bowl as needed.
- Add flour, cocoa powder, baking soda, and salt.
- Stir in just until combined.
- Cover and chill dough for 30 minutes.
- Scoop dough by 1.5 tablespoon scoops.
- Press pieces of caramel and pecans into the outside of the cookie dough.
- Place cookie dough scoops 2 inches apart on the prepared baking sheet.
- Bake for 8-11 minutes. The edges should be set but the middles should look soft and slightly underdone.
- Cool on baking sheet for 10 minutes.
- Transfer to a wire cooling rack to finish cooling.
Notes
- Use salted butter at room temperature—soft enough to dent but not melting—for best dough consistency.
- Measure flour by lightly spooning it into the cup and leveling to prevent packing and cookie spread.
- Unsweetened cocoa powder is recommended for the chocolate flavor.
- Cut caramels into small pieces using kitchen scissors or a nonstick sprayed knife to ensure even distribution and soft melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 167kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 91mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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