TURTLE COOKIES

TURTLE COOKIES
TURTLE COOKIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 Traditional Caramels)

  • 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

Directions

Prepare the Cookies: 1. 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. Prepare the Caramel Filling: 6. 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.

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