Turtle Cookies

 

Pecans, caramel and chocolate together is a winning combination which is why everybody loves those gorgeous Turtle chocolates and why Turtle Cheesecake is such a popular dessert menu item. Inspired by those great little confections, I set out to make a cookie version that would be worthy of the name. 

I can report that all testers of these cookies declare them to be amazing. A double chocolate chip cookie gets rolled in pecans and topped with a soft chewy caramel candy before baking to crispy chewy perfection. These are destined to become one of our household signature cookies for sure.

Makes about 3 dozen.

2 1/2 cups flour

1/2 cup very good quality cocoa

1 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup light brown sugar

1 cup sugar

2 egs

2 teaspoons vanilla extract

12 oz semisweet chocolate chips

1 cup chopped pecans

3 dozen individually wrapped caramel candies

Directions:

Preheat oven to 350.

In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.

 

Roll into 1 inch balls and dunk one half of the ball into the chopped pecans.

Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly. Gently push one caramel candy half way into the center of each cookie ball.

Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be brittle.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. You can drizzle the tops of the cookies with melted chocolate as well but that's completely optional.