Turtle Cookies

Turtle Cookies

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  • Prep Time


  • Total Time


  • Servings



  • Cookie:

  • 1

    c. all-purpose flour

  • c. cocoa powder

  • ¼

    tsp. salt

  • 8

    T. (1 stick) butter, softened

  • c. sugar

  • 1

    large egg, separated, plus 1 additional egg white

  • 2

    T. milk

  • 1

    tsp. vanilla extract

  • 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


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.


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