Real Recipes From Real Home Cooks ®

chocolate turtle cookies

(2 ratings)
Recipe by
Ronda Hays
Cunningham, KY

One of the most delicious cookies I have ever tasted.

(2 ratings)
yield 30 cookies
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For chocolate turtle cookies

  • 1 c
    all purpose flour
  • 1/3 c
    cocoa powder
  • 1/4 tsp
  • 8 Tbsp
    butter, softened
  • 2/3 c
  • 1 lg
    egg, separated plus 1 additional egg white
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 1 1/4 c
    pecans, finely chopped
  • 14
    kraft caramels
  • 3 Tbsp
    heavy cream
  • 2 oz
    baker's semi-sweet baking chocolate
  • 1 tsp

How To Make chocolate turtle cookies

  • 1
    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.
  • 2
    Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm for 1 hour. Meanwhile, whisk egg whites in a bowl until frothy. Place chopped pecans in a separate bowl.
  • 3
    Remove dough from refrigerator and roll into 1-inch balls, dip in egg whites, and roll in pecans. Place balls about 2 inches apart on a baking sheet lined with a Silpat mat. Using a 1/2 teaspoon round measuring spoon (or you can use the tip of a wooden spoon handle) to make an indentation in the center of each dough ball.
  • 4
    Bake at 350 degrees Fahrenheit until set, about 12 minutes. To make caramel filling, microwave the caramels and 3 tablespoons heavy cream together in a small bowl, stirring occasionally until smooth, about 1 to 2 minutes.
  • 5
    Remove cookies from oven, gently re-press the indentations. Fill each indentation with 1/2 teaspoon of caramel mixture. Cool on pan for 10 minutes, then transfer to a wire rack to completely cool.
  • 6
    To make the chocolate drizzle, place chocolate baking squares and shortening in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes, stirring until the chocolate and shortening are melted. Place the chocolate mixture into a plastic bag and snip a tiny hole in the corner. Drizzle chocolate over the cooled cookies.

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