Classic turtle candies are transformed into amazing cookies - chocolate, caramel, pecans, oh my! These make for a delicious treat for yourself or that person you want to impress with your mad baking skills.
For the cookie:
▪1 cup all-purpose flour
▪1/3 cup cocoa powder
▪1/4 teaspoon salt
▪8 Tbsp (1 stick) butter, softened
▪2/3 cup sugar
▪1 large egg, separated, plus 1 additional egg white
▪2 Tablespoons milk
▪1 teaspoon vanilla extract
▪1.25 cups pecans, finely chopped
For the caramel topping:
▪14 soft caramel candies (I used Kraft Traditional Caramels)
▪3 Tablespoons heavy cream
For the chocolate drizzle (optional):
▪2 ounces semi-sweet chocolate
▪1 teaspoon shortening
1. To prepare the cookies: Preheat oven to 350 degrees F. 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. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.
2. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a spoon, make an indentation in the center of each dough ball. Bake until set, about 12 minutes.
3. To prepare the caramel filling: Microwave caramels and cream together in a small bowl, stirring occasionally until smooth, about 1 to 2 minutes. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about .5 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. To prepare the chocolate drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed. (or you can microwave the chocolate and shortening in the bag, a little at a time, until it’s soft and combined) Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled cookies.
This recipe makes 2 dozen cookies.
You could totally swap pecans for chopped walnuts, peanuts, etc if you prefer another type of nut.
This recipe was originally posted here.