Easy Turtle Cookies
These turtle cookies are made with a chocolate cookie that is filled with pecans, stuffed with caramel, and topped with chocolate drizzle.
Ingredients
- 150 g Butter melted
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
- ¾ cup Brown sugar
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- ½ cup Cocoa powder
- 1 ¼ cup Flour
- 1 teaspoon Baking soda
- 1 cup Pecans chopped
- 1 cup Dark chocolate cut into chunks
- 24 Caramels
Instructions
- Into a large mixing bowl, add the cooled melted butter, granulated sugar, brown sugar, vanilla extract, and kosher salt. Mix with a whisk until combined.
- Add the egg and egg yolk and mix well.
- Sift the cocoa powder, flour, and add the baking soda, and mix until almost combined.
- Add chocolate chunks and chopped pecans and mix until just combined. Dont overmix.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Make a hole using your thumb in the middle of the cookie dough ball and stuff it with the caramel. Roll it into a ball.
- Dip the cookie dough balls into chopped pecans and place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10 minutes.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Melt dark chocolate and drizzle the cookies with the melted chocolate. This is optional.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 231kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 29mgSodium: 166mgPotassium: 139mgFiber: 2gSugar: 19gVitamin A: 186IUVitamin C: 0.1mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!