Best 3 Chocolate Turtle Cookies Recipes

CHOCOLATE CHIP TURTLE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.

CHOCOLATE TURTLE COOKIES

Steps:

• Whisk the flour, cocoa powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolk, milk and vanilla and mix until incorporated. With the mixer on low, add the dry ingredients and mix just until combined. Turn the dough out onto your work surface, shape into a disk, wrap in plastic and refrigerate until firm, about 1 hour. Preheat oven to 350 F, with racks in the top and bottom third. Line two baking sheets with parchment. In a small bowl, whisk the egg whites until frothy. Put the chopped pecans in a wide, shallow bowl and set aside. Remove the dough from the fridge. Break off 1-inch pieces and roll into balls. Dip the balls in the egg whites (coating on all sides), then roll them in the pecans. Transfer to the prepared baking sheets, spacing the balls about 2 inches apart. Using a 1/2 teaspoon measure, make an indentation in the center of each ball of dough. Bake the cookies until set, about 12 minutes, rotating the baking sheets halfway through the baking time. When the cookies emerge from the oven, use the 1/2 teaspoon measure to press the indentations down again (the cookies will likely puff a bit in the oven). Let the cookies rest on the baking sheets for about 5 minutes, then use a metal spatula to transfer them to a wire rack. Put the caramels and heavy cream in a microwave safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. (I let the caramel mixture cool a bit so it wasn't piping hot when I filled the cookies but I don't know that it's necessary.) Fill each cookie center with about 1/2 teaspoon of the caramel mixture. Let the cookies cool completely and the centers set before serving.

CHOCOLATE TURTLE COOKIES

Steps:

• 1. Combine flour, cocoa, and salt; set aside. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated.
• 2. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm for 1 hour. Meanwhile, whisk egg whites in a bowl until frothy. Place chopped pecans in a separate bowl.
• 3. Remove dough from refrigerator and roll into 1-inch balls, dip in egg whites, and roll in pecans. Place balls about 2 inches apart on a baking sheet lined with a Silpat mat. Using a 1/2 teaspoon round measuring spoon (or you can use the tip of a wooden spoon handle) to make an indentation in the center of each dough ball.
• 4. Bake at 350 degrees Fahrenheit until set, about 12 minutes. To make caramel filling, microwave the caramels and 3 tablespoons heavy cream together in a small bowl, stirring occasionally until smooth, about 1 to 2 minutes.
• 5. Remove cookies from oven, gently re-press the indentations. Fill each indentation with 1/2 teaspoon of caramel mixture. Cool on pan for 10 minutes, then transfer to a wire rack to completely cool.
• 6. To make the chocolate drizzle, place chocolate baking squares and shortening in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes, stirring until the chocolate and shortening are melted. Place the chocolate mixture into a plastic bag and snip a tiny hole in the corner. Drizzle chocolate over the cooled cookies.