Turtle Cookies

Caramel, Chocolate and Pecans?! Need I say more? I think not! We love these! This is our adult version of an awesome Christmas cookie. Santa I hope with thank us with many gifts! We loved these, they are rich and the recipe makes about 30 little cookies but they are definitely worth the calories. Plus Christmas is on a Friday this year, also known as Calorie Free Friday! Treat yourself to these!

 
Ingredients click to print
Cookie
1 cup flour
1/3 cup cocoa powder
1/4 teaspoons salt
1 stick of butter, softened
2/3 cup sugar
1 large egg yolk
2 egg whites
2 Tablespoons milk
1 teaspoon vanilla
1 1/2 cups pecans, finely chopped
 
Caramel
1 stick of butter
1 can of Eagle Brand Sweet Condensed Milk
1 can Light Karo Syrup
1 can Brown Sugar
 
Chocolate drizzle

1 cup semi sweet chocolate chips

Directions
Cookies
1. Combine flour, cocoa, and salt. Set aside. In a Kitchen aid on medium speed, beat butter and sugar until light and fluffy. Add egg yolk, milk and vanilla. Once blended, reduce speed and add dry ingredients. Mix until blended, then form into a ball. Next, wrap in plastic and refrigerate for 1 hour.

2. Whisk the egg whites in a bowl until frothy. Place chopped pecans in a separate bowl. Roll the cold dough into 1 inch balls, dip each ball into the egg whites and then roll in the pecans. Place balls about 2 inches apart on the cookie sheet. With a 1/2 teaspoon measuring spoon, make a well in the center of the dough. Then bake at 350 for about 12 to 14 minutes.

Caramel
3. No one makes caramel like momma does! Use the Eagle Brand can as your measuring cup. Place all the ingredients in a medium saucepan, on medium heat. Stir constantly, as you bring the caramel to a simmer. The caramel with start to change color to a darker brown. Grandma used to have a bowl with ice water in it to test the consistency. Drop a little of the caramel into the bowl to test for desired consistency, when it rolls into a ball easily you have achieved perfection. About 10 to 15 minutes.

4. Once cookies are removed from the oven, spoon 1/2 teaspoon of caramel into the indentation. Allow to cool for 5 to 10 minutes on the pan until moving to a cooling rack. (You will have left over caramel with this recipe).

Chocolate Drizzle
5. Place chocolate chips into a microwavable bowl or measuring cup. Cook 30 seconds at a time, stirring each time until the chocolate is completely melted. Scoop into a ziploc bag and then cut the tip and drizzle over the cookies.

 
These are the bomb.com! Enjoy them! Cassie

 

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