Description
Rich and chewy Turtle Thumbprint Cookies with a buttery chocolate base, filled with gooey caramel, and finished with a chocolate drizzle and crunchy pecans.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 2/3 cup 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 finely chopped pecans
- Filling & Drizzle:
- 20-24 soft caramels, unwrapped
- 2 tablespoons heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk, milk, and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients until combined.
- In a small bowl, beat the egg white until frothy.
- Roll dough into 1-inch balls, brush lightly with egg white, then roll in chopped pecans to coat.
- Place cookies on the prepared baking sheet and make an indentation in the center of each cookie using your thumb or a spoon.
- Bake for 12–14 minutes, until set. Remove from oven and let cool slightly.
- Melt caramels with heavy cream over low heat or in a microwave until smooth. Spoon caramel into each cookie indentation.
- Melt chocolate chips and drizzle over the caramel-filled cookies. Allow chocolate to set before serving.
Notes
- Use soft caramels for easy melting and smooth filling.
- Cookies can be stored in an airtight container for up to 5 days.
- For extra flavor, lightly toast the pecans before coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg