Chocolate Thumbprint Turtle Cookies
Chocolate Thumbprint Turtle Cookies have a rich cocoa cookie base that is rolled in chopped pecans and filled with soft caramel. Drizzle with a little melted chocolate for a tasty, nutty treat that’s perfect for your next cookie exchange, holiday party or simply just because!
Servings: 20 cookies
Ingredients
Cookies
- 1/2 cup salted butter
- 2/3 cup granulated sugar
- 1 large egg separated
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup pecans finely chopped
Caramel
- 3/4 cup Kraft Caramel Bites or 16 unwrapped caramel squares
- 1/2 teaspoon water
Chocolate Drizzle
- 1/2 cup semisweet chocolate chopped
- 1 teaspoon shortening
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and sugar until light, about 2-3 minutes.1/2 cup salted butter, 2/3 cup granulated sugar
- Add egg yolk, milk, and vanilla.1 large egg, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Stir in flour, cocoa powder, and salt until combined. Chill dough for 1 hour in the fridge.1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt
- Whisk egg white in a bowl until frothy. Prepare another shallow bowl with chopped pecans.
- Divide dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then in the chopped pecans, pressing the nuts in to cover the cookie dough really well. Place on prepared baking sheet and press a finger or the back of a 1/2 teaspoon measuring spoon into the center of each ball to form an indentation.1 cup pecans
- Bake for 10-12 minutes, just until set. Be careful not to overbake.
- While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
- Combine the caramel and water in microwave-safe bowl and melt by heating in 20-30 second intervals and stirring in between, about 1-2 minutes total. Pour melted caramel into the depression in each cookie.3/4 cup Kraft Caramel Bites or 16 unwrapped caramel squares, 1/2 teaspoon water
- Melt semisweet chocolate with shortening in another microwave-safe bowl in 20 second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.1/2 cup semisweet chocolate, 1 teaspoon shortening
- Transfer the melted chocolate to a ziplock bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.
Notes
- Once the chocolate drizzle has set, you can freeze these cookies for up to 2 months in a freezer-safe ziploc bag. Just thaw completely on the counter before serving.
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
