Chocolate Turtle Cookies
Turtle cookies are based off the treat made with a super chocolatey dough packed full of more chocolate, pecans and gooey puddles of caramel.
Ingredients
- 1 1/4 cups (150g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground espresso (optional)
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (135g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 3/4 cup (120g) semi sweet chocolate chips
- 1/2 cup (70g) chopped pecans
- 12 caramel squares, chopped (like Kraft caramels)
Instructions
- In a medium mixing bowl, combine the flour, cocoa powder, salt, baking soda, baking powder and ground espresso if using. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, cream the butter, brown sugar and granulated sugar. Beat for about 3 minutes.
- Add in the egg and mix until well combined. Then mix in the milk and vanilla until well combined.
- Add in half the dry ingredients and mix unil just combined, scraping down the sides. Add in the rest of the dry and mix until combined.
- Stir in the chocolate chips, pecans and 9 of the chopped caramels. Reserve the other three for topping the cookies with. Cover or seal the dough and chill in the fridge for a minimum of 2 hours and up to 48 hours.
- Line or spray a baking sheet and preheat the oven to 350℉. Scoop 2 tbsp size cookies and ensure they're at least 2 inches apart on the pan. Top with the leftover chopped caramel and more chocolate chips if you desire.
- Bake for 10-11 minutes until the edges just start to feel firm. Allow to cool on the tray for 5 minutes before transferring to a wire rack. Eat immediately or store in an airtight container for up to 4 days and enjoy!
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