Description
Delight in these rich and indulgent Turtle Cookies featuring a perfect blend of soft caramels, crunchy pecans, and chocolate chips enveloped in a cocoa-infused cookie. Finished with a smooth chocolate drizzle, these cookies are a decadent treat perfect for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped soft caramels, divided
- 1 1/2 cups chopped pecans, divided
- 1 1/2 cups chocolate chips, divided
For the Chocolate Drizzle:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: Beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring a good texture for the cookies.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt for even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Mix-ins: Fold in 1 cup each of chopped soft caramels, chopped pecans, and chocolate chips. Reserve the remaining half cup of each for the cookie topping.
- Form Cookies: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart.
- Add Caramel and Toppings: Press one piece of the reserved soft caramel into the center of each dough ball. Sprinkle the tops with the remaining chopped pecans and chocolate chips.
- Bake: Bake the cookies for 12 minutes or until they are set around the edges but still soft in the center, allowing them to spread nicely.
- Cool: Let the cookies cool on the baking sheet for at least 5 minutes before handling.
- Melt Chocolate Drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon vegetable or coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
- Drizzle Chocolate: Transfer the melted chocolate to a ziplock bag, snip a small corner, and drizzle over the cooled cookies.
- Set Chocolate: Allow the chocolate drizzle to set at room temperature or refrigerate the cookies for a few minutes to speed up the process.
Notes
- Ensure butter is softened for easier creaming and better cookie texture.
- Pressing caramel pieces into cookie dough prevents them from melting off during baking.
- Use parchment paper or silicone mats to prevent sticking and to promote even baking.
- The chocolate drizzle can be substituted with melted white chocolate for variation.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- For extra crunch, toast pecans lightly before chopping.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
