Chocolate Turtle Cookies

Chocolate Turtle Cookies might be just the dessert you are searching for. This recipe makes 20 servings with 447 calories, 5g of protein, and 18g of fat each. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 4769 people found this recipe to be delicious and satisfying. If you have flour, salt, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Sallys Baking Addiction. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 35%, this dish is not so outstanding. Try Chocolate Turtle Cookies, Chocolate Turtle Cookies, and Chocolate Turtle Cookies for similar recipes.

Servings: 20

Preparation duration: 75 minutes

Cooking duration: -15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.Combine the mini chocolate chips and pecan pieces together in a small bowl. Scoop 1 Tablespoon of dough (mine was a little more - closer to 1.5 tbsp), mold into a ball, and roll into the chocolate chips/pecans. Repeat for each cookie. Place 10 balls onto each baking sheet. Bake each batch for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.Make the caramel: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier.Drizzle warm caramel over cookies and allow to set for at least 10 minutes.Store cookies in an airtight container at room temperature for up to 4 days. Cookies without caramel may be frozen for up to 2 months. Store extra caramel in the refrigerator for up to 2 weeks. Use it on ice cream, these cookies, or use as a dipping sauce for fruit or graham crackers. Warm the caramel up for a few seconds before using in a recipe.

 

Step by step:

1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.

2. Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

3. Combine the mini chocolate chips and pecan pieces together in a small bowl. Scoop 1 Tablespoon of dough (mine was a little more - closer to 1.5 tbsp), mold into a ball, and roll into the chocolate chips/pecans. Repeat for each cookie. 

4. Place 10 balls onto each baking sheet. 

5. Bake each batch for 10-12 minutes. 

6. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.Make the caramel: 

7. Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier.

8. Drizzle warm caramel over cookies and allow to set for at least 10 minutes.Store cookies in an airtight container at room temperature for up to 4 days. Cookies without caramel may be frozen for up to 2 months. Store extra caramel in the refrigerator for up to 2 weeks. Use it on ice cream, these cookies, or use as a dipping sauce for fruit or graham crackers. Warm the caramel up for a few seconds before using in a recipe.

Nutrition Information:

covered percent of daily need