Turtle Cookies
HB-15678 · Hand-built original · American
Bite-size chocolate thumbprint cookies rolled in chopped pecans and filled with creamy caramel. A drizzle of semi-sweet chocolate finishes the classic turtle combination.
AmericanDessert, Snack1 hr 37 minServes 24140 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:24quantities adjust to match
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg, separated
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cup pecans, finely chopped
- 14 soft caramel candies
- 3 tablespoons heavy cream
- 2 ounces semi-sweet chocolate
- 1 teaspoon shortening
Method
- Whisk the flour, cocoa powder and salt together in a medium bowl and set the dry mixture aside for the cookie dough.
- Beat the softened butter and granulated sugar on high speed for 3 to 4 minutes, until pale and fluffy, then mix in the egg yolk, milk and vanilla extract.
- Add the cocoa flour mixture on low speed and mix just until a soft chocolate dough comes together, then wrap the dough and refrigerate it for 1 hour.
- Heat the oven to 350°F and line two baking sheets with parchment while the turtle cookie dough finishes chilling.
- Roll the chilled dough into 1-inch balls, whisk the reserved egg white together with the extra egg white until frothy, and coat each ball first in the frothy whites and then in the finely chopped pecans, pressing the nuts on gently.
- Space the pecan-coated balls 2 inches apart on the prepared sheets and press a teaspoon into the centre of each ball to form a deep well.
- Bake the turtle cookies for 10 to 12 minutes, until the pecan coating looks set.
- Melt the caramel candies with the heavy cream in the microwave in 30-second bursts, stirring between bursts, until the caramel pours smoothly.
- Press the teaspoon into the centre of each hot cookie again, because the wells puff up during baking, and fill every well with about a scant teaspoon of warm caramel.
- Melt the semi-sweet chocolate with the shortening in 20-second microwave bursts, drizzle the chocolate from a snipped sandwich bag over the caramel-filled cookies, and let the drizzle set.
Prep: 25 min · Cook: 12 min · Total: 97 min
Nutrition (per serving, where published)
140 kcalCalories
1.9 gProtein
12.3 gCarbs
10.1 gFat
4.1 gSaturates
1.2 gFibre
1.6 gSugars
30 mgSodium
35 mgCholesterol
61 mgPotassium
13 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data