Chocolate Turtle Cookies
December 12, 2012 § 1 Comment
The time has come, the reveal of The Great Food Blogger Cookie Exchange! This is my first year participating and I am so in love with the idea, I hope to do this for years to come. The premise is simple: sign up to send 1 dozen cookies anonymously to 3 other food bloggers you are randomly assigned. Three other secret bakers have you. Ship the cookies out and then on the same day (today) everyone posts their cookie recipe! Very fun and very festive. I can’t tell you what a treat it is to come home to a surprise package that you know is full of sugary goodness.
I chose to try a new endeavor Chocolate Turtle Cookies. The idea of something that involved caramel overtook me and through the magic of Google and blogs, I came upon this post and I pretty much wanted to dive in the pictures. I knew I had to try it.
Ingredients from Pixelated Crumb (I doubled the recipe to ensure I had enough but this recipe should make about 30 cookies)
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, separated, plus 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans, chopped fine
- 14 soft caramel candies
- 3 tablespoons heavy cream
In a medium bowl, combine flour, cocoa, and salt in bowl.
In a separate large bowl, beat butter and sugar until light and fluffy. Add egg yolk, milk, and vanilla and mix until incorporated. Combine wet and dry ingredients. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line two baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets.
Using 1/2-teaspoon measure, make indentation in center of each ball.
Bake until set, about 15 minutes, switching and rotating sheets halfway through baking. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes.
Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture.
Cool 10 minutes, then transfer to wire rack to cool completely. Then enjoy! Or if you’re participating in your own cookie exchange, pack ’em up and ship ’em out. These things are rich (this coming from someone who stuffed a good ole chocolate chip cookie with Nutella) so don’t over-do it kiddos. Have a happy if not healthy holiday season!