Chewy Chocolate Turtle Cookies
February 3, 2014
4 Comments
Happy Super Bowl Sunday! Chris and I have had a whirl-wind week. It started with my birthday and ended with us learning how to fit into a studio apartment. We found a fantastic renovated apartment (granite counter tops, stainless steal appliances, and fantastic natural light!) in New Haven only a block from Chris’ office and jumped on the opportunity. I’m currently still surrounded by a number of unpacked boxes, but we are happily making our new apartment feel like home together.
These super simple super delicious cookies are perfect for game day, moving day, or upcoming Valentines day! The fudgy chocolate cookie is the perfect foundation for the chewy caramel pieces, buttery pecans, and rich semi-sweet chocolate. They are rich, fudgy, chewy and taste like candy in a hot-right-from-the-oven cookie form.
And of course I drizzled them with salted caramel! The saltiness cuts through the sweetness of the caramel and gives it a rich, decadent taste that I love. If you prefer regular sweet caramel by all means skip the last step where you add salt to taste. Just hold salt to taste instead!
If you don’t have the patience for drizzling or you’d like more caramel than a fine drizzle allows, you can always dunk or “frost” the cookies in caramel. It won’t look as pretty, but it will taste divine. Mmmmm!
Chewy Chocolate Turtle Cookies
Ingredients
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1 cup + 1 tablespoon flour
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¾ cup cocoa powder
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¼ teaspoon baking soda
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1/8 teaspoon baking powder
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¼ teaspoon salt
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1 egg + 1 egg yolk
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1 teaspoon vanilla extract
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7 tablespoons butter divided into 4 semi-equal sized pieces
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¾ cup dark brown sugar
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1 cup chopped pecans or walnuts
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¾ cup chopped caramels*
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½ cup semi-sweet chocolate chips or mini-chocolate chips
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1 batch of caramel sauce
Instructions
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Heat butter in microwave until ¾ of the way melted, about 30 seconds. Set aside.
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In a medium bowl sift together flour, cocoa powder baking soda, baking powder, and salt. Set aside.
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In a small bowl whisk together egg, egg yolk, and vanilla.
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Using an electric (stand or handheld) mixer cream together butter and brown sugar until combined. Add egg-vanilla mixture until combined.**
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Slowly add in dry ingredients until just combined. Gently fold in nuts, caramels and chocolate chips. Refrigerate dough for at least 30 minutes.
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Once dough is cooled, preheat oven to 350 degrees and line a cookie sheet with parchment paper. Form balls of dough with 2 tablespoons of dough each and arrange on cookie sheet. Bake until centers just start to set, about 10 minutes. Let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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Drizzle with caramel sauce and enjoy!
Recipe Notes
*I chopped mine so they were about the same size as a chocolate chip
**To bake super chewy cookies let batter site for 3 minutes, stir briefly, repeat two more times. This allows the sugar to dissolve and makes the cookies extra chewy.
EssayMin
Oh, I like how your version looks! These look absolutely delicious! Thanks for sharing this information.
hugo
I”ll try this at home.
Zedrick Kin
These chocolate turtle cookies – gooey caramel nestled in a chocolate cookie coated in toasted pecans – are outstanding.
Karen
Hi Zedrick! I’m happy to hear you enjoyed the turtle cookies 🙂