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



Snickers Caramel Cheesecake Cookies



    1. 2 Cups chopped Snickers Bars
    2. 2 1/2 Cups graham cracker crumbs
    3. 2 Tablespoons granulated sugar
    4. 5 Tablespoons melted butter
    5. 2 8oz packages softened cream cheese
    6. 1 Cup granulated sugar
    7. 2 eggs
    8. 1 Tablespoon pure vanilla
    9. 3 Tablespoons caramel sauce


1. Preheat oven to 350 degrees F. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.

2. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheescake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Makes 12 individual cheesecakes!

Here’s the link to the original site