Turtle Cookies
User Reviews
5
Turtle Cookies
Description
The cookie dough incorporates flour, cocoa powder, salt, butter, sugar, egg yolk, milk, and vanilla, resulting in a chocolate-flavored dough that's chilled before use. Before baking, dough balls are coated by dipping in whipped egg whites and rolling in finely chopped pecans, forming a nutty exterior. An indentation is pressed into each ball to hold the filling.
Baked at 350°F just until set, the cookies retain tenderness without over-baking. Caramel bits are melted with a touch of water and spooned into the cooled cookie indents, softening to a gooey center. Optionally, melted semi-sweet chocolate can be drizzled over the cookies for additional richness.
This recipe yields a dessert with crisp edges, a tender crumb, nutty texture, and a sweet, creamy caramel center, ideal for chocolate lovers seeking a layered treat.
If desired, cookie dough or baked cookies freeze well for up to three months, allowing advance preparation and storage.
Ingredients
Chocolate Cookies:
- 1 cup all-purpose flour (125 grams)
- 1/3 cup cocoa powder 28 grams, unsweetened
- 1/4 teaspoon salt
- ½ cup butter (113 grams)
- 2/3 cup granulated sugar (134 grams)
- 1 large egg , separated
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup pecans , finely chopped
Caramel:
- 2/3 cup caramel bits or regular caramels, melted, Kraft brand
- 1/2 teaspoon water
Optional Melted chocolate drizzle:
- 2 oz semi-sweet chocolate
Instructions
- Cookie dough: Combine flour, cocoa and salt. In a separate bowl mix butter and sugar until light and fluffy, 2-3 minutes. Mix in the egg yolk, milk, and vanilla. Stir in flour mixture, just until combined.
- Chill dough in the refrigerator for one hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Pecan coating: Whisk egg white in a bowl until frothy. Place finely chopped pecans in another shallow bowl. Remove cookie dough from fridge and roll into 20 small balls. Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on baking sheet.
- Indent: Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
- Bake at 350 Degrees F for about 10-12 minutes, or just until set. Don't over-bake (cookies will harden as they cool). As the cookies come out of the oven, gently re-press the indentations with a small spoon.
- Caramel: In a microwavable bowl, mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.
- Optional Chocolate Drizzle: Melt chocolate in a double boiler or in the microwave until smooth. Drizzle cookies with melted chocolate. Sprinkle with flake salt, if desired.
Notes
- Cookie dough can be frozen before baking for later use.
- Baked turtle cookies also freeze well for up to 3 months; store in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 90mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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