Turtle Cookies

By BearForce

Ingredients

• Cookie:
• 1 c. all-purpose flour
• 1/3 c. cocoa powder
• 1/4 tsp. salt
• 8 T. (1 stick) butter, softened
• 2/3 c. sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1 1/4 c. pecans, finely chopped
• Caramel Filling:
• 14 soft caramel candies (I used Kraft)
• 3 T. heavy cream
• Chocolate Drizzle (optional):
• 2 oz. semi-sweet chocolate (I used 2 squares of Baker's semi-sweet chocolate)
• 1 tsp. shortening

Details

Adapted from keyingredient.com

Preparation

Step 1

Cookie: 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, 1 hour.

Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll 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. Bake at 350 degrees until set, about 12 minutes.

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 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

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. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.