Description
Delight in these rich and gooey Turtle Cookies featuring a perfect balance of soft caramels, crunchy pecans, and chocolate chips, all wrapped in a tender cocoa cookie dough and finished with a luscious chocolate drizzle.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped soft caramels, divided
- 1 1/2 cups chopped pecans, divided
- 1 1/2 cups chocolate chips, divided
For the Chocolate Drizzle:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: Beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Mix-ins: Fold in 1 cup each of the chopped soft caramels, chopped pecans, and chocolate chips. Reserve the remaining 1/2 cup of each for topping the cookies.
- Scoop and Shape Dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Insert Caramel and Top: Press a piece of the reserved soft caramel into the center of each cookie dough ball, then sprinkle the tops with the reserved chopped pecans and chocolate chips.
- Bake: Bake the cookies in the preheated oven for 12 minutes until edges are set but the centers remain soft and chewy.
- Cool Cookies: Allow the cookies to cool on the baking sheets for at least 5 minutes to firm up before transferring.
- Melt Chocolate Drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
- Drizzle Chocolate: Place melted chocolate into a ziplock bag, snip a small corner, and gently squeeze to drizzle the chocolate over cooled cookies.
- Set Drizzle: Allow the chocolate drizzle to set at room temperature or refrigerate for a few minutes to speed up hardening before serving.
Notes
- Use soft caramels for easy folding and melting in the cookies.
- Be careful not to overbake; cookies should be soft in the center to maintain gooey texture.
- Substitute pecans with walnuts if preferred for a different nutty flavor.
- For a dairy-free option, use vegan butter and dairy-free chocolate chips.
- Ensure parchment paper is used to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
