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Turtle Thumbprint Cookies Recipe

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★★★★

3.8 from 27 reviews

These Turtle Thumbprint Cookies combine rich cocoa-flavored buttery dough rolled in crunchy pecans, filled with luscious caramel, and topped with a delicate drizzle of semi-sweet chocolate and flaky sea salt. Perfect for a decadent treat that offers a satisfying combination of textures and flavors.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup butter (1 stick), room temperature
  • ⅔ cup granulated sugar
  • 1 large egg (separated)
  • 2 Tbsp milk
  • 1 tsp vanilla extract

Coating and Fillings

  • 1 cup pecans, finely chopped
  • ¾ cup caramel bits
  • 1 ½ tsp water
  • ½ tsp flaky sea salt (kosher salt or Fleur de Sel)
  • ¼ cup semi-sweet chocolate chips
  • ½ tsp coconut oil or shortening (optional for thinning)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats for easy cookie removal and cleanup.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set this mixture aside for later incorporation into the dough.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy. Then add the egg yolk, milk, and vanilla extract, mixing until everything is fully combined.
  4. Form Dough: Gradually add the flour mixture to the wet ingredients and mix until just combined, taking care not to overmix. In a separate bowl, whisk the egg white until frothy. Place the finely chopped pecans in another bowl.
  5. Shape Dough Balls: Scoop dough using a #50 cookie scoop or a rounded tablespoon. Roll each portion into a ball with your hands, then roll each dough ball first in the frothy egg white and then coat it thoroughly in the chopped pecans. Arrange the dough balls spaced a few inches apart on the prepared baking sheets.
  6. Create Thumbprint Indentations: Using a ½ teaspoon measuring spoon, press down gently into the center of each dough ball to create an indentation to hold the caramel filling.
  7. Bake Cookies: Bake the cookies at 350°F for 12 to 14 minutes or until just set but not overbaked. When removed from the oven, gently re-press the indentations if they have puffed up during baking to ensure space for the caramel.
  8. Melt and Add Caramel Filling: In a microwave-safe bowl, melt the caramel bits with the water on half power in 30-second intervals, stirring between each, until smooth. Spoon about ½ teaspoon of melted caramel into each indentation on the cookies. Immediately sprinkle each with a pinch of flaky sea salt for enhanced flavor.
  9. Melt Chocolate and Drizzle: Melt the semi-sweet chocolate chips similarly in the microwave on half power using 30-second bursts and stirring interval. Stir in half a teaspoon of coconut oil or shortening if the chocolate needs thinning for smooth drizzling. Transfer the melted chocolate to a plastic bag, cut a small corner, and drizzle the chocolate over the caramel-filled cookies. Let cookies rest until the chocolate and caramel fully set before serving.

Notes

  • Ensure butter is at room temperature for easier creaming and better texture.
  • Re-pressing indentations after baking prevents the caramel from overflowing.
  • Use flaky sea salt to add a delicate crunch and brightness, balancing the sweetness.
  • Optionally, substitute coconut oil with shortening to adjust chocolate drizzle consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: Turtle Cookies, Thumbprint Cookies, Caramel Cookies, Chocolate Drizzle Cookies, Pecan Cookies, Holiday Cookies

Find it online: https://epicrecipebox.com/turtle-thumbprint-cookies-recipe/