Turtle Thumbprint Cookies
Yield: about 24 cookies
Cook: 1 hour 30 minutes
Tessa's Recipe Rundown...
Taste: There’s a reason that turtle flavored treats are so popular! That combination of pecans, caramel, and chocolate is heavenly.
Texture: The cookie is rich and soft, the pecans are crunchy, and the caramel is thick and gooey.
Ease: Definitely not as quick and simple as regular drop cookies, but these are well worth the extra hands-on effort!
Appearance: Adorable. These Turtle Thumbprint Cookies would make a great holiday gift.
Pros: Delicious and fun cookies.
Cons: A little messy and requires hands-on time.
Would I make this again? Yes.
To everyone who loves the turtle flavor combination of chocolate, pecans, and caramel, this recipe was made for YOU! These cookies are the ultimate turtle treat and are crunchy, gooey, and rich without being cloyingly sweet. Now that it is officially December cookie season is in full swing. What are your favorite cookies to bake during this time of the year?
If you take a peek down at the recipe directions, you may notice they are a touch longer than your average cookie recipe. That is because in order to have a scrumptious array of turtle tastes and textures, a little bit of work is involved. Don’t worry, it’s nothing difficult by any means, it’s just a bit more involved and takes a little longer.
Turtle Thumbprint Cookies
This Turtle Thumbprint Cookie recipe features a cocoa cookie rolled in pecans, filled with a salted caramel thumbprint, and drizzled with chocolate.
For the Cookies
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup pecans, finely chopped
For the Caramel Thumbprint
- 16 unwrapped caramel squares
- 3 tablespoons whipping cream
- Fleur de sel, or other flaked sea salt, for sprinkling, optional
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
For the cookies:
In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and fluffy. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white in a separate container, cover, and refrigerate until ready to bake.
In a medium bowl whisk together the flour, cocoa powder, and salt. Gradually add the flour mixture to the butter mixture and beat just until combined. Cover the dough and refrigerate for 1 hour or overnight, or until the dough is chilled and firm.
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking sheet. Lightly press down the center of each ball with your thumb.
Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool until just warm.
For the caramel:
While the cookies are baking, combine the caramel squares and cream in a small saucepan set over low heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
When the cookies are warm, press down the center of each cookie again with your thumb or the opposite end of a wooden spatula. Spoon about a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.
For the chocolate drizzle:
In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute. Stir until smooth. Remove the chocolate to a small zip-top baggie and cut a small hole in one corner. Pipe the chocolate over the cookies. Let the chocolate set before serving or storing in an airtight container for up to 3 days.
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