Turtle Cookies (Print Version)
# Ingredients:
01 -
113g (1/2 cup) butter.
02 -
1/3 cup (28g) cocoa powder, unsweetened.
03 -
2 tablespoons milk.
04 -
125g (1 cup) plain flour.
05 -
1/4 teaspoon of salt.
06 -
1 large egg, split into yolk and white.
07 -
134g (2/3 cup) white sugar.
08 -
1 teaspoon of vanilla essence.
09 -
1 cup pecans, finely chopped.
10 -
2 ounces of semi-sweet chocolate, optional.
11 -
2/3 cup caramel bits or soft caramels.
12 -
1/2 teaspoon of water.
# Instructions:
01 -
Beat softened butter with sugar until creamy. Toss in the egg yolk, milk, and vanilla and blend. Mix salt, cocoa, and flour in a separate bowl until well combined, then stir this dry mix into the wet ingredients.
02 -
Pop the dough in the fridge for an hour or until it firms up.
03 -
Shape the dough into 20 small balls. Dip each ball into egg white, then roll it in pecans. Gently press the center of each to create a little dip.
04 -
Bake in a preheated 350°F oven for about 10 to 12 minutes. Gently press the centers again while still warm.
05 -
Heat caramels together with water until melted, then spoon into the cookies' centers. Drizzle melted chocolate on top if you want.
# Notes:
01 -
Store dough or baked cookies in the freezer for up to 3 months.
02 -
Don't let the cookies overbake! They'll firm up as they cool.