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Turtle Cookies With Homemade Caramel Recipe

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★★★★★

4.6 from 149 reviews

Delight in these decadent Turtle Cookies featuring homemade caramel, rich chocolate, and crunchy pecans. These cookies combine a tender cocoa-infused dough, a crisp pecan coating, and a luscious gooey caramel center, perfect for a sophisticated dessert or special treat.

Ingredients

Scale

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

Finishing Ingredients

  • 2 egg whites
  • 1 cup finely chopped pecans

Instructions

  1. Make Homemade Caramel: Heat 1 cup of granulated sugar in a medium pot over low heat without stirring. If melting is uneven, gently swirl the pot. When sugar forms an amber brown liquid, whisk in 6 tbsp butter quickly—it will sputter. Pour in ⅓ cup heavy cream and mix vigorously while it sputters until smooth. Add 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 Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Mix in 2 large eggs (room temperature) one at a time, then add 1½ tsp vanilla extract, mixing until combined.
  5. Incorporate Dry Ingredients and Chocolate Chips: Add the dry ingredients to the wet mix and mix just until incorporated. Fold in 1 cup dark chocolate chips evenly.
  6. Shape Cookie Dough Balls: Line a sheet tray with parchment paper and scoop cookie dough into 2½ oz balls. Place on the tray.
  7. Prepare Egg Whites and Pecans: Use the whisk attachment or electric hand mixer to beat 2 egg whites until frothy and airy. Have 1 cup finely chopped pecans ready in a separate bowl.
  8. Coat Cookies: Dip each cookie ball first into the beaten egg whites, then roll in the chopped pecans. Place coated cookies back on the sheet tray. Use the back of a teaspoon to make an imprint in each cookie. Freeze uncovered for 1 hour.
  9. Preheat and Bake: Preheat oven to 350°F (175°C). Arrange cookies on a parchment-lined sheet tray 2 inches apart. Bake for 8-10 minutes. If necessary, lightly repress the spoon indents during baking.
  10. Cool and Fill: Allow cookies to cool on the pan for 10 minutes before transferring to a cooling rack. Once cooled, fill each cookie indentation with the prepared homemade caramel. Serve immediately.

Notes

  • Room temperature eggs ensure better incorporation and texture in cookie dough.
  • Swirling the pot when melting sugar prevents scorching and encourages even caramelization.
  • Freeze cookies before baking to help maintain their shape and crispiness.
  • Use a gentle hand when pressing spoon imprints to avoid flattening the cookies too much.
  • Store leftover cookies in an airtight container; caramel filling is best fresh to avoid softening the cookie base.

Keywords: Turtle cookies, homemade caramel, chocolate chip cookies, pecan cookies, caramel filled cookies, chocolate cookies, dessert recipes

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