Turtle Thumbprint Cookies
These chocolate brownie based cookies rolled in pecans and filled with delicious caramel will be the star of your next cookie delivery!!
stick unsalted butter
all purpose flour
unsweetened cocoa powder
heavy whipping cream
semi-sweet chocolate chips
Beat together butter and sugar and blend until creamy.
Add egg yolk, milk, and vanilla and beat until well combined.
In a separate small bowl, sift flour, cocoa powder, and salt together. Add flour mixture to the butter mixture a little at a time and beat until well combined.
Wrap cookie dough in plastic wrap and chill for a couple hours or even overnight.
When ready to bake, preheat oven to 350 degrees.
Place pecans in a shallow bowl.
Heat unwrapped caramels and whipping cream in a small saucepan over low heat until smooth. You could also use my
Salted Caramel Goodness
(just omit the salt).
Shape the dough into 1-inch balls and roll the balls in slightly beaten egg white. Then roll in pecans until well coated.
Place balls on a lightly greased cookie sheet about one inch apart.
Use a 1/2 tsp. measuring spoon to press in the center, making an indention.
Bake for 10-12 minutes or until edges are set.
If the indention has disappeared during baking, use the measuring spoon to re-create the indention.
Spoon hot caramel mixture into the center of the cookies and remove to a wire rack and let cool. DON'T overfill the cookies.
Once the cookies have cooled, melt chocolate chips and shortening in microwave by heating in 10-15 second intervals, stirring in between.
Drizzle the chocolate over the tops of the cookies. Say Grace and enjoy!!
Tried this recipe?
Let us know
how it was!