How To Make Chocolate Turtle Cookies
Delightfully sweet, fudgy, and extra nutty, these Chocolate Turtle Cookies are packed with chopped pecans, then topped with a tasty salted caramel drizzle.
Serves:
Ingredients
- 1cupall-purpose flour,spoon and leveled
- ½cupnatural cocoa powder,unsweetened, plus an addiitonal 2 tbsp
- 1tspbaking soda
- ⅛tspsalt
- ½cupbutter,unsalted, softened to room temperature
- ½cupgranulated sugar
- ½cuplight brown sugar,packed
- 1large egg,at room temperature
- 1tsppure vanilla extract
- 2tbspmilk
- ¾cuppecans,chopped
- salted caramel,homemade
Instructions
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Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
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Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy.
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Scrape down the sides and the bottom of the bowl as needed.
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Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
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Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
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Turn the mixer off and pour the dry ingredients into the wet ingredients.
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Turn the mixer on low and slowly beat until a very soft dough is formed.
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Beat in the milk at medium speed. The dough will be very sticky.
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Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. (Chilling is mandatory.)
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Remove the cookie dough from the refrigerator, and allow to sit at room temperature for 10 minutes so it is not rock hard.
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Preheat the oven to 350 degrees F.
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Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
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Scoop 1 tablespoon of the dough, form into a ball, and roll in the pecans.
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Repeat for each cookie. Place 10 balls onto each baking sheet.
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Bake each batch for 10 to 12 minutes.
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Remove from the oven and allow to cool on the cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.
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Drizzle the warm caramel over cookies, and allow to set for at least 10 minutes.
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Store cookies in an airtight container at room temperature for up to 4 days.
Recipe Notes
Make-ahead and freezing instructions: The ookies can be frozen for up to 2 months, with or without caramel. It’s best to be drizzled with caramel right before serving. The unbaked cookie dough balls (before rolling in pecans) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in chopped pecans. Bake as directed. Store any leftover caramel in the refrigerator for up to 2 weeks. Use it on ice cream, as a dipping sauce for fruit or graham crackers, and more. Warm the caramel up for a few seconds before using it in a recipe.
Nutrition
- Calories: 132.21kcal
- Fat: 7.92g
- Saturated Fat: 3.43g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.92g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 15.20g
- Fiber: 1.32g
- Sugar: 8.82g
- Protein: 1.82g
- Cholesterol: 21.65mg
- Sodium: 71.75mg
- Calcium: 13.83mg
- Potassium: 66.70mg
- Iron: 0.76mg
- Vitamin A: 43.62µg
- Vitamin C: 0.04mg
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