Turtle Cookies are a baked, bite size brownie, loaded with pecans covering the outer rim then filled with a creamy caramel center for a total mouth watering holiday cookie! These turtle cookies are always a huge hit and gone in minutes of baking them.
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The Recipe Critic Measuring Cups
Ingredients
1cupall-purpose flour
1/3cupcocoa powder
1/4teaspoonsalt
1/2cupbuttersoftened
2/3cupsugar
1largeeggseparated, plus 1 additional egg white
2Tablespoonmilk
1teaspoonvanilla extract
1 1/4cuppecansfinely chopped
Caramel Filling:
14soft caramel candies
3Tablespoonheavy cream
Chocolate Drizzle (optional):
2ouncessemi-sweet chocolate
1teaspoonshortening
Instructions
In a medium mixing bowl, combine flour, cocoa and salt. Set aside.
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.
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.
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.
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
Updated on November 30, 2019Original Post on December 15, 2013