Turtle Cookies Recipe


Buttery chocolate thumbprint cookies with salted caramel, toasted nuts, and dark chocolate shells. I promise these are better than Turtles chocolates!


Cookie dough: – 2 oz 56g bittersweet chocolate (min 70% cocoa) melted and cooled – 1 cup 142g all-purpose flour – ¼ cup 21g cocoa powder – ⅛ teaspoon baking soda – ¼ teaspoon salt – ½ cup 113g unsalted butter softened – ½ cup 100g granulated sugar – 1 large egg yolk – ½ teaspoon pure vanilla extract For the filling: 1 x small batch Homemade Salted Caramel Sauce – 15 roasted pecan halves plus more for decorating – 5 oz 142g dark chocolate melted – ¼ cup chopped roasted pecans for decorating



Cookie dough. Mix flour, cocoa powder, baking soda, and salt in a medium basin. Beat butter and sugar in a large bowl with a wooden spoon or rubber spatula until frothy.


Step 1

Adding vanilla and yolk. Mix melted chocolate. Add flour mixture and stir. Wrap the dough log in plastic. Firm up in the fridge for 30 minutes. Preheat oven to 350°F and line two large baking pans with parchment.


Step 2

Cutting the cold plank into 16. Smooth dough balls and lay 2" apart on pans. Create a well in the center of each cookie using a thumb, dowel, or ½ teaspoon measuring spoon.


Step 3

Moving the dowel around the well after marking increases filling. After 10-12 minutes, remove trays from oven, place on wire rack, and reinforce indents. Cookies are delicate when warm, so chill on trays.


Step 4

Very cold caramel. Prepare weeks in advance! Cover cookies with melted chocolate, toasted nuts, and cooled caramel sauce. Cover caramel in chocolate. Add chopped or whole nuts and chill until chocolate sets.


Step 5

Cinnamon Maple Peanut Butter Sugar Cookies Recipe 

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