Turtle Thumbprint Cookies Recipe

Introduction

Turtle Thumbprint Cookies are a delightful treat combining rich cocoa, crunchy pecans, and gooey caramel centers. These chewy cookies topped with optional chocolate drizzle make a perfect indulgence for any occasion.

Ingredients

• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 2/3 cup granulated sugar
• 2 large eggs (1 separated, plus 1 additional egg white)
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cup pecans (very finely chopped)
• 18-20 caramels (unwrapped)
• 4 tablespoons heavy cream
• 2 ounces semi-sweet chocolate chips or melting chocolate (optional)

Instructions

1. Step 1: In a medium bowl, combine the flour, cocoa powder, and salt. Set aside.
2. Step 2: Using an electric mixer on medium-high speed, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk, milk, and vanilla extract and mix until well incorporated.
3. Step 3: Reduce mixer speed to low and blend in the flour mixture until just combined. Cover the dough and refrigerate for one hour.
4. Step 4: Preheat the oven to 350°F (175°C).
5. Step 5: Whisk the egg whites in a bowl until frothy. Place the finely chopped pecans in another bowl. Roll the chilled dough into 1-inch balls, dip each ball into the egg whites, then roll in pecans to coat evenly.
6. Step 6: Arrange the cookies about 2 inches apart on a lightly greased baking sheet. Using a 1/2 teaspoon measuring spoon, press an indentation into the center of each cookie. Bake for 8-10 minutes, or until just set.
7. Step 7: While the cookies bake, combine the caramels and heavy cream in a small microwave-safe bowl. Microwave for one minute, stir, then continue microwaving in 20-30 second intervals until the caramel is melted and smooth.
8. Step 8: Remove the cookies from the oven and gently press the indentations again to deepen them if needed. Fill each indentation with about 1/2 teaspoon of the caramel mixture.
9. Step 9: Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
10. Step 10 (Optional): For the chocolate drizzle, place the chocolate chips in a small zip-top plastic bag. Set the bag in a bowl of warm water to soften, kneading gently until melted and smooth. Alternatively, microwave the chocolate at 50% power until melted. Snip a small corner of the bag and drizzle the chocolate over the cooled cookies.

Tips & Variations

• Use finely chopped pecans to ensure the nuts stick well and don’t overpower the cookie texture.
• For a nut-free version, roll the cookies in shredded coconut or sprinkles instead of pecans.
• Store leftover caramel mixture in the fridge and gently reheat before use to maintain smooth texture.
• Swap semi-sweet chocolate with dark or milk chocolate for different drizzle flavors.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep the caramel soft, avoid refrigerating. If you do refrigerate, allow cookies to come to room temperature before serving. Reheat slightly in the microwave if the chocolate drizzle hardens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before rolling and baking. Just let it soften slightly at room temperature before handling.

What if I don’t have a 1/2 teaspoon measuring spoon for the indentations?

You can use the back of a small spoon or even a thumb to create shallow indentations, but aim for consistent size to ensure even baking and caramel filling.

Turtle Thumbprint Cookies Recipe

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★★★★★

4.8 from 136 reviews

Turtle Thumbprint Cookies are a decadent treat featuring rich cocoa-flavored dough rolled in crunchy pecans, baked to perfection, and filled with gooey caramel. An optional drizzle of melted semi-sweet chocolate adds a finishing touch, creating a harmonious blend of chocolate, caramel, and nutty flavors that melt in your mouth.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 large egg, separated (plus 1 additional egg white)
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Coating and Filling

• 1 1/4 cup pecans, very finely chopped
• 18–20 caramels, unwrapped
• 4 tablespoons heavy cream

Optional

• 2 ounces semi-sweet chocolate chips or melting chocolate

Instructions

1. Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, and salt thoroughly to ensure an even chocolate flavor throughout the dough.
2. Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the softened butter and sugar together until the mixture becomes light and fluffy, which takes about 2 minutes. Then add the egg yolk, milk, and vanilla extract and mix until fully incorporated.
3. Add Dry Mix and Chill Dough: Reduce the mixer speed to low and gradually blend in the flour mixture. Once combined, cover the dough and refrigerate it for 1 hour to allow it to firm up for easier handling.
4. Preheat Oven: Set your oven to 350 degrees Fahrenheit and prepare for baking.
5. Prepare Egg Whites and Pecans: Whisk the egg whites in a bowl until frothy. In a separate bowl, place the finely chopped pecans. Roll the chilled dough into 1-inch balls, then dip each ball first into the frothy egg whites, followed by rolling them in the chopped pecans to coat evenly.
6. Shape Cookies and Bake: Arrange the coated dough balls about 2 inches apart on a lightly greased baking sheet. Using a 1/2 teaspoon measuring spoon, gently press an indentation into the center of each ball. Bake in the preheated oven for 8-10 minutes or until just set but not browned.
7. Prepare Caramel Filling: While the cookies bake, microwave the unwrapped caramels and heavy cream together in a small bowl for 1 minute. Stir well, then continue microwaving in 20-30 second increments, stirring after each, until the caramel is completely melted and smooth.
8. Fill Cookies: After removing the cookies from the oven, gently re-press the center indentations if needed. Spoon about 1/2 teaspoon of the warm caramel mixture into each indentation.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely and set.
10. Melt Chocolate for Drizzle (Optional): Place the chocolate chips or melting chocolate into a small zip-top plastic bag. Sit the bag in warm water to soften and gently knead until melted and smooth. Alternatively, microwave the chocolate at 50% power in short bursts, stirring in between until melted. Snip a small corner of the bag.
11. Drizzle Chocolate: Use the snipped corner of the bag to drizzle the melted chocolate over the cooled caramel-topped cookies for an elegant finish.

Notes

• For best results, ensure the dough is well chilled before rolling to prevent sticking and spreading in the oven.
• If pecans are not preferred, finely chopped walnuts or other nuts can be substituted.
• Caramel can be substituted with store-bought caramel sauce if desired to save time.
• Use a small cookie scoop for evenly sized balls.
• The chocolate drizzle is optional but adds a nice extra layer of flavor and presentation.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Let cookies cool completely before adding the chocolate drizzle to prevent melting.

Keywords: Turtle cookies, thumbprint cookies, caramel cookies, chocolate pecan cookies, holiday cookies, homemade cookies