Turtle Cookies

I wanted to make some fun cookies for Thanksgiving this year and when I found this recipe from The Kitchen Is My Playground, I thought they looked really yummy. The recipe seemed simple too. They’re a cookie version of the popular turtle chocolates, where nuts are dipped in caramel and chocolate (and kind of look like a turtle after).

I’m happy to say these were a big hit. I personally think they’re super delicious! They’re very rich and the chocolate cookie part almost has a brownie taste and consistency. The gooey caramel adds a great texture to the crunchy nuts. I also think they look really nice, too, with the chocolate drizzle on top.

I’ve pasted the recipe below for convenience. I used my food processor to finely chop the pecans. I think I made my cookies a bit too large because I only ended up making 20 cookies using the recipe (and they said it makes about 30 cookies).

Ingredients

  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 8 tbsp butter, softened
  • 2/3 cup sugar
  • 1 large egg separated (plus 1 additional egg white)
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/4 cups pecans, finely chopped
  • 14 soft caramel candies
  • 3 tbsp heavy cream
  • 2 oz semi sweet chocolate
  • 1 tsp shortening

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Combine flour, cocoa powder and salt in a bowl.
  3. In another bowl, beat butter and sugar with a mixer until light and fluffy.
  4. Add egg yolk, milk and vanilla. Mix together.
  5. Add flour and mix until combined.
  6. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.
  7. Whisk egg whites in bowl until frothy. Place chopped pecans in another bowl.
  8. Roll dough into 1 inch balls. Dip each ball in egg whites and roll in the pecans until coated.
  9. Place each ball 2 inches apart on a baking sheet. Make an indentation on top each ball using a small spoon.
  10. Bake about 12 minutes, or until they slightly start to crack.
  11. While the cookies are baking, put caramel candies and heavy cream in a microwave safe bowl. Microwave for about a minute and stir until caramels are melted.
  12. When cookies are done, remove from oven. Re-indent each cookie with the small spoon.
  13. Fill each indentation with a small amount of the melted caramels.
  14. Transfer to a wire rack to cool completely.
  15. Place chocolate and shortening in a small zip bag. Put in a bag of warm water to soften.
  16. Knead the bag with your hands to completely melt and mix the chocolate.
  17. Snip off a small corner and use the bag to drizzle the chocolate over the cooled cookies.
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One thought on “Turtle Cookies

  1. Pingback: Vanilla Cupcakes | Bun Cooks

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