Insanely Delicious Turtle Cookies




  1. 1 c. all-purpose flour
  2. 1/3 c. cocoa powder
  3. 1/4 tsp. salt
  4. 8 T. (1 stick) butter, softened
  5. 2/3 c. granulated sugar
  6. 1 large egg, separated
  7. 1 additional egg white
  8. 2 T. milk
  9. 1 tsp. vanilla extract
  10. 1 1/4 c. pecans, finely chopped
Caramel Filling:

  1. 14 soft caramel candies
  2. 3 T. heavy cream

Chocolate Drizzle (optional):

  1. 2 oz. semi-sweet chocolate
  2. 1 tsp. shortening


  1. Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
  2. 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.
  3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  4. 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 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
  5. Bake at 350 degrees until set, about 12 minutes.
  6. Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. 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.
  9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
Makes about 30 cookies.
Here’s the link to the original site



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