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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/turtle-thumbprint-cookies-recipe/