Turtle Thumbprint Cookies
Chocolate caramel and nuts are the ultimate trio in these turtle thumbprint cookies. Cocoa cookie dough gets rolled in pecans, filled with silky smooth caramel and drizzled with chocolate! Once you try them, you'll wish you made them sooner!
Servings: 24 people
Equipment
- ziploc bags
Ingredients
- 1/2 cup butter 1 stick
- 2/3 cup granulated sugar
- 1 egg separated
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups pecans finely chopped
- 20 kraft caramels unwrapped
- 4 tbsp heavy cream
- 1/2 cup chocolate chips melted
Instructions
- In a large mixing bowl, cream together softened butter, sugar, egg yolk (reserve the egg white for later), milk, and vanilla extract.
- Sprinkle in flour and cocoa powder. Mix to form a dough. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Whisk egg white 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, coating evenly.
- Place cookies about 2 inches apart on the baking sheets, then use your thumb to make an indentation in the center of each dough ball. Bake for 10-12 minutes, or until just set.
- Meanwhile, microwave the caramels and cream together in a small bowl for one minute. Stir and return to the microwave in 20-30 second increments, until caramel is melted and smooth.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with the caramel mixture.
- Let the cookies cool completely on the baking sheets. Microwave chocolate in a small bowl for one minute. Transfer to a ziploc bag and snip off one end. Drizzle the chocolate over each cookie, then let set before enjoying!