Salted Turtle Cookies

The recipe Salted Turtle Cookies can be made in roughly 30 minutes. For 19 cents per serving, you get a hor d'oeuvre that serves 36. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 133 calories. This recipe from Bake Your Day has 235 fans. A mixture of pecans, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. If you like this recipe, take a look at these similar recipes: Salted Caramel Turtle Thumbprint Cookies, (Idiot Proof) Salted Chocolate Covered Pretzel Nutella Turtle Cookies, and Salted Turtle Cupcakes.

Servings: 36

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tsp. almond extract*

1/2 tsp. baking soda

1 cup brown sugar (7 ounces)*

3/4 cup (1 1/2 stick) butter

1/2 cup caramel bits

1/3 cup caramel sauce

1 egg

1 egg yolk

2 cups + 2 Tbs. flour (10 5/8 ounces)*

1/2 cup chopped pecans

1/2 tsp. salt

1/2 cup semi-sweet chocolate chips

1/2 cup sugar (3 1/2 ounces)*

Equipment:

microwave

whisk

bowl

ice cream scoop

baking sheet

oven

wire rack

Cooking instruction summary:

In a medium microwave-safe bowl, melt the butter. Set aside and allow it to cool for 10 minutes. In a medium bowl, measure flour, baking soda, and salt and whisk until combined. Set asideAdd both sugars to the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined. Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.Scoop dough onto a lined baking sheet; I used a 1 1/4 ice cream scoop for my cookies. Chill the dough for 15 minutes.Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake. Transfer to a wire rack and dust lightly with sea salt. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.Cassie’s notesIf you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.To ensure accuracy in these cookies, I highly recommend measuring the flour and sugars by weight. I’ve tried it both ways and the texture is much better when the ingredients are measured by weight.If you are out of almond, or don’t care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complimented each other in these.

 

Step by step:


1. In a medium microwave-safe bowl, melt the butter. Set aside and allow it to cool for 10 minutes. In a medium bowl, measure flour, baking soda, and salt and whisk until combined. Set aside

2. Add both sugars to the butter and mix by hand. If you prefer, you can use a mixer.

3. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.

4. Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.Scoop dough onto a lined baking sheet; I used a 1 1/4 ice cream scoop for my cookies. Chill the dough for 15 minutes.

5. Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake.

6. Transfer to a wire rack and dust lightly with sea salt.

7. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.Cassie’s notes

8. If you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.To ensure accuracy in these cookies, I highly recommend measuring the flour and sugars by weight. I’ve tried it both ways and the texture is much better when the ingredients are measured by weight.If you are out of almond, or don’t care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complimented each other in these.


Nutrition Information:

Quickview
141k Calories
1g Protein
6g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
141k
7%

Fat
6g
10%

  Saturated Fat
3g
20%

Carbohydrates
20g
7%

  Sugar
11g
13%

Cholesterol
20mg
7%

Sodium
102mg
4%

Get Enough Of These
Protein
1g
3%

Manganese
0.16mg
8%

Selenium
3µg
6%

Vitamin B1
0.08mg
5%

Folate
17µg
4%

Vitamin B2
0.07mg
4%

Iron
0.67mg
4%

Copper
0.07mg
3%

Phosphorus
29mg
3%

Vitamin A
137IU
3%

Vitamin B3
0.55mg
3%

Magnesium
9mg
2%

Fiber
0.58g
2%

Calcium
16mg
2%

Zinc
0.24mg
2%

Potassium
48mg
1%

Vitamin E
0.19mg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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