Chocolate Turtle Cookies
Chocolate Turtle Cookies is a hor d'oeuvre that serves 24. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 149 calories. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Handle the Heat requires vanillan extract, semisweet chocolate chips, unsweetened cocoa powder, and powdered sugar. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 28 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns a not so tremendous spoonacular score of 13%. Users who liked this recipe also liked Chocolate Turtle Cookies, Chocolate Turtle Cookies, and Chocolate Turtle Cookies.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 13 minutes
Ingredients:
1 cup caramel bits
3 extra large egg whites
1 cup pecans, chopped
3 cups powdered sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
whisk
microwave
Cooking instruction summary:
Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.In a large bowl sift together the powdered sugar and cocoa powder. Add in the salt. Add in the egg whites and vanilla and whisk until combined. Stir in the chocolate chips, caramel bits, and pecans. Dough will be wet.Scoop out 1 1/2-tablespoon portions of dough onto the baking sheets (I like to use this cookie scoop). Flatten the dough slightly.Bake for 12 to 13 minutes, or until the cookies are spread and shiny. Let cookies cool until warm before serving. Cookies can be served at room temperature, but are best warm in my opinion! Microwave for 10 to 15 seconds to rewarm.
Step by step:
1. Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.In a large bowl sift together the powdered sugar and cocoa powder.
2. Add in the salt.
3. Add in the egg whites and vanilla and whisk until combined. Stir in the chocolate chips, caramel bits, and pecans. Dough will be wet.Scoop out 1 1/2-tablespoon portions of dough onto the baking sheets (I like to use this cookie scoop). Flatten the dough slightly.
4. Bake for 12 to 13 minutes, or until the cookies are spread and shiny.
5. Let cookies cool until warm before serving. Cookies can be served at room temperature, but are best warm in my opinion! Microwave for 10 to 15 seconds to rewarm.
Nutrition Information:
covered percent of daily need
