Description
Delight in these rich and decadent Turtle Cookies featuring a perfect blend of cocoa, chocolate chips, and pecans, all topped with luscious melted caramel and chocolate drizzle. These cookies offer a luscious chewy texture with a nutty crunch, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 12 soft caramels, melted
- 1/2 cup additional chopped pecans for topping
- 1/4 cup melted chocolate for drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly incorporated.
- Cream Butter and Sugars: Using a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to combine with the creamed butter and sugars.
- Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in Chocolate and Pecans: Gently fold in the semi-sweet chocolate chips and 1/2 cup chopped pecans evenly throughout the cookie dough.
- Scoop and Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers to ensure even baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add Toppings: Once the cookies are cooled, drizzle the melted soft caramels over each cookie. Sprinkle the additional 1/2 cup chopped pecans on top, and finish by drizzling with melted chocolate for an elegant, flavorful finish.
Notes
- For softer cookies, do not overbake; remove when edges are set and centers still look slightly underbaked.
- If you prefer a richer chocolate flavor, substitute semi-sweet chips with dark chocolate chips.
- Ensure caramels and chocolate are melted gently to avoid burning; use a double boiler or microwave in short bursts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
