Turtle Cookies Recipe

The chocolate in these turtle cookies is thick and chewy, and they are filled with salted caramel and pecans that have just been toasted. Chocolate is poured on top.

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– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature – 1/2 cup (100g) granulated sugar – 1/2 cup (100g) packed light or dark brown sugar – 1 large egg, at room temperature – 1 teaspoon pure vanilla extract – 1 cup (125g) all-purpose flour (spooned & leveled) – 2/3 cup (55g) natural unsweetened cocoa powder – 1 teaspoon baking soda – 1/8 teaspoon salt – 1 Tablespoon (15ml) milk (any kind, dairy or non) – 3/4 cup (105g) finely chopped pecan – homemade salted caramel

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INSTRUCTION

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At least three hours are needed to chill this cookie dough, but I like to chill it overnight. There will be more cookies if the dough is cold.

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For 2-3 minutes, mix the butter, granulated sugar, and brown sugar in a large bowl with a handheld or stand mixer with a paddle attachment on medium high speed.

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Whisk egg and vanilla on high. As needed, scrape bowl sides and bottom. Add flour, cocoa powder, baking soda, and salt to another bowl. Low-speed mixer, slowly pour into wet ingredients.

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Mix by beating low. Cookie dough is thick. Faster, beat the milk. Not good cookie dough. Keep the dough in the fridge for three days. Let the cookie dough cool down.

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Let cookie dough sit at room temperature for 10 minutes after removing from fridge. Let 3-hour-chilled cookie dough sit for 20 minutes. Chilled cookie dough scoops and rolls easily.

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Start oven at 350°F (177°C). Put silicone or parchment on large baking sheets. Cookies are always advised. Save. 1.5 tbsp dough ball. A medium cookie scoop helps.

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Mince pecans and roll each. Spread 2-3 inches on baking sheets. Clean hands after making cookie dough balls. Bake cookies for 11-12 minutes to set edges but keep centers soft.

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Remove them from the oven and lightly bang the baking sheet 2-3 times on the counter if they haven't spread by minute 9. Promoted. Keep baking in oven

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Turtle Cookies Recipe

The chocolate in these turtle cookies is thick and chewy, and they are filled with salted caramel and pecans that have just been toasted. Chocolate is poured on top.

INGREDIENTS

━━━━━━━━━━

INSTRUCTION

At least three hours are needed to chill this cookie dough, but I like to chill it overnight. There will be more cookies if the dough is cold.

STEP 1 .

For 2-3 minutes, mix the butter, granulated sugar, and brown sugar in a large bowl with a handheld or stand mixer with a paddle attachment on medium high speed.

STEP 2.

Whisk egg and vanilla on high. As needed, scrape bowl sides and bottom. Add flour, cocoa powder, baking soda, and salt to another bowl. Low-speed mixer, slowly pour into wet ingredients.

STEP 3.

Mix by beating low. Cookie dough is thick. Faster, beat the milk. Not good cookie dough. Keep the dough in the fridge for three days. Let the cookie dough cool down.

STEP 4.

Let cookie dough sit at room temperature for 10 minutes after removing from fridge. Let 3-hour-chilled cookie dough sit for 20 minutes. Chilled cookie dough scoops and rolls easily.

STEP 5.

Start oven at 350°F (177°C). Put silicone or parchment on large baking sheets. Cookies are always advised. Save. 1.5 tbsp dough ball. A medium cookie scoop helps.

STEP 6.

Mince pecans and roll each. Spread 2-3 inches on baking sheets. Clean hands after making cookie dough balls. Bake cookies for 11-12 minutes to set edges but keep centers soft.

STEP 7.

Remove them from the oven and lightly bang the baking sheet 2-3 times on the counter if they haven't spread by minute 9. Promoted. Keep baking in oven

STEP 8.

See Also

Pumpkin Spice Marshmallows Recipe