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Turtle Cookies With Homemade Caramel Recipe

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★★★★★

4.9 from 126 reviews

Delightfully rich Turtle Cookies with a homemade caramel filling, featuring a decadent chocolate base rolled in chopped pecans for a satisfying crunch. These cookies combine buttery, chocolaty dough with a luscious, smooth caramel center, perfect for a sweet treat or special occasion dessert.

Ingredients

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Homemade Caramel

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ⅓ cup heavy cream
  • 1 pinch kosher salt

Dry Ingredients

  • 2½ cups all purpose flour
  • ½ cup Dutch process cocoa powder
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • ¼ tsp espresso powder

Wet Ingredients

  • 1 cup unsalted butter (room temp)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs (room temp)
  • 1½ tsp vanilla extract
  • 1 cup dark chocolate chips

Coating & Assembly

  • 2 egg whites
  • 1 cup pecans (chopped finely)

Instructions

  1. Make Homemade Caramel: Heat 1 cup granulated sugar in a medium pot over low heat without stirring until the sugar melts evenly. If melting is uneven, swirl the pot gently. Once the sugar reaches an amber brown color, quickly whisk in 6 tbsp butter, noting the mixture will sputter. Then vigorously mix in ⅓ cup heavy cream while it sputters until fully combined. Stir in a pinch of kosher salt and set aside to cool.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together 2½ cups all-purpose flour, ½ cup Dutch process cocoa powder, 1 tsp kosher salt, 1 tsp baking soda, and ¼ tsp espresso powder. Set aside.
  3. Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter (room temp), 1 cup brown sugar, and ½ cup granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Add 2 large eggs and 1½ tsp vanilla extract, mixing until combined.
  4. Combine Ingredients: Incorporate the dry mixture into the wet mixture, mixing just until combined. Then fold in 1 cup dark chocolate chips.
  5. Form Cookies and Coat: Line a sheet tray with parchment and scoop 2½ oz cookie dough balls onto it. Beat 2 egg whites until frothy using a whisk attachment or hand mixer. Dip each cookie ball into the egg whites, then roll in finely chopped pecans. Place the coated cookies back onto the tray. Using the back of a teaspoon, make an imprint in each cookie. Freeze uncovered for 1 hour.
  6. Bake Cookies: Preheat oven to 350°F (175°C). Place the cookies 2 inches apart on a parchment-lined baking tray. If needed, gently repress the spoon imprint. Bake for 8-10 minutes until set but not overbaked.
  7. Cool and Fill: Allow cookies to cool on the pan for 10 minutes before transferring to a cooling rack to cool completely. Once cooled, fill each cookie’s center indentation with the homemade caramel.

Notes

  • Ensure eggs and butter are at room temperature for optimal mixing.
  • Do not stir the sugar while melting to avoid crystallization; swirling is preferred.
  • Freezing cookies before baking helps them maintain shape and ensures a chewy texture.
  • Carefully press the imprint to create a good well for caramel filling without flattening the cookies.
  • Store baked and filled cookies in an airtight container to maintain freshness.

Keywords: turtle cookies, homemade caramel, chocolate cookies, pecan cookies, dessert, holiday cookies

Find it online: https://dinewithdylan.com/turtle-cookies-with-homemade-caramel-recipe/