Turtle Cookies

turtlecookiestitle

The Christmas cookie baking continues over here at our house.  And I am pretty sure that our neighbors love me by now.  I can’t believe that I haven’t made these cookies before!  Turtle chocolates are my favorite kind of chocolates in the box.  And this cookie did a great job at representing my favorite chocolate!

It is a delicious chocolate cookie.  And I loved the pecan pieces that gave the cookie great texture and that extra nutty flavor.  But hello!  The best part was definitely when you bite into the delicious cookie and get the chewy caramel center.    These cookies look so pretty once they are baked.  A great cookie recipe to add to the collection. 🙂

4.9 from 16 reviews
Turtle Cookies
 
Prep time
Cook time
Total time
 
Delicious chocolate cookies coated with pecans and filled with caramel!
Author:
Serves: 24
Ingredients
  • 1 c. all-purpose flour
  • ⅓ c. cocoa powder
  • ¼ tsp. salt
  • ½ cup butter, softened
  • ⅔ c. sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1¼ c. pecans, finely chopped
  • Caramel Filling:
  • 14 soft caramel candies
  • 3 T. heavy cream
  • Chocolate Drizzle (optional):
  • 2 oz. semi-sweet chocolate
  • 1 tsp. shortening
Instructions
  1. In a medium mixing bowl, combine flour, cocoa and salt. Set aside.
  2. On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour.
  3. Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball.
  4. Bake at 350 degrees for about 12 minutes or until set. While they are baking prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
  5. Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies. Yield 24 cookies
Notes
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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Cookies and Treats

Comments

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    1. I am reading your recipe and I am wondering what does the T mean for the milk and caramel.
      Is it tbs (tablespoon)? I tought maybe it was translated from French to English since T=Tasse un French, Cup in English.

      I do want to prepare these for Christmas gifts.

      Thank you
      Ginette

  1. Hellooo , I’ve visited for first time your blog and saw your recipes are amazing delicious, but I was wondering , I didn’t understand what are ” pecans ” , and can I use something else instead ” heavy cream” ’cause I don’t know what are those two things … Thank you again if you’ll answer to my comment…. I wish you all the best in the future ….. .

    1. Pecan is a type of nut. Heavy cream is a tick cream like nestle cream/all purpose cream. The latter can be used as whipped cream.

    1. I made these and I found the dough to be very messy. Stuck to my hands & was hard to roll. I found out you have to make them small to get 2 doz out of this recipe.

  2. Pecans are nuts and heavy cream is whipping cream. Nuts lightly toasted add a lot of flavor to the nuts, this is true for pretty much any nut.

  3. Ingredients list 1 egg separated + 1 egg white, but instructions say add egg “yolk” – so I’m left with the egg white already to roll the cookies in. What’s the extra egg white for? Was a whole egg supposed to go into the batter? Thanks!

    1. Yolk goes in the batter. The two egg whites are used to coat the outside of the roll first before rolling into the pecans – its like a adhesive so the pecans will stick to the cookies.

  4. I made these last nit, they look fantastic. I wouldn’t even give my husband one, don’t know if he is “cookie” worthy…Anyway, I put these in containers and put them in the basement. How well do they freeze? I won’t be serving them for a few days and dont want them to go stale.

  5. Thank you for recipe. These cookies are delicious, very tasty. I used my own caramel sauce for the filling and it turned out just perfect. Will do them again for Christmas.

  6. Made a double batch for our Christmas bake sale at work. They were a huge hit and were all gone in no time at all. The only thing I didn’t Include was the shortening in the drizzle. I just melted semi-sweet chocolate chips and it worked just fine. Would highly recommend this recipe.

  7. I just made these and they are fabulous, recipe is perfect as is! I don’t need them for a few days though, do they freeze well? I don’t want to ruin them by putting them in the freezer if they won’t hold up well.

  8. Great recipe! The cookies turned out beautiful and delicious. The chilled dough helps keep the mess to a minimum. Will make again. 🙂

  9. Amazing cookies. I made them and was worried because my dough was soooo sticky, but i refrigerated them as the recipe stated, then rolled them with the pecans and baked them, came out awesome. my kids did not even wait for the caramel and chocolate drizzle. I was still confused about the egg part even after reading the comment here. Asks for 1 egg yolk and 1 whole egg. so do two yolks go in and the whites stay for the outside? or just one yolk goes in. anyway, when i made it the first time i made it with one yolk and turned out fine, so i would rather stick to that as my son is allergic to eggs and the one yolk did not bother him. so hurrah for this recipe. Usually my cookies spread out on the sheet to make one big cookie, so i have not been a successful baker, this is my first success and i am sticking to it.

  10. ok never mind, reread the recipe and it calls for 1 yolk and two whites, so the one yolk goes in and whites stay out for sticking nuts

  11. It’s funny– I’m a Pastry Chef, and something about that egg yolk/egg white bit totally confused me as well! Especially in doubling the recipe. I also realized that I never saw the milk ingredient until tonight– and I’ve made them twice! What does the milk do?

  12. Made a double batch of these for a X-mas party. For one half instead of pecans, I used coconut. Coconut ones were fantastic.

    1. Yes, I usually will bake them all up then refrigerate them laying flat on the baking sheet until they get firm. Next I put them in zip lock bags and freeze them for however long you need. Hope that helps! XOXO

  13. Your turtle cookies look amazing!! Can we make these a couple of weeks ahead and freeze them?
    I can’t wait to make these!

  14. These look absolutely amazing! I am going to make them this week. Can you tell me if I can make the dough the night before I bake them? If so do I let them sit at room temp or do I just roll and bake accordingly?

  15. I made these cookies for a family Christmas. Since it was a week between mixing and baking I made the dough and then put it on plastic wrap and wrapped tightly in a “log” shape. (Kinda like a giant tootsie roll) then into the fridge. You can also feeder it for up to a month or two and thaw overnight in the fridge. They baked very well! After I baked them I waited until completely cool, put them on a cookie sheet, wrapped it in plastic and froze them. Once frozen solid you can throw them all into a freezer bag or another container. They thawed on our 3 hour car ride and were a huge hit with the family! Making more for my boyfriend’s family this week!

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