Turtle Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Sophisticated chocolate, caramel and pecan cookies that are sure to impress at any party or holiday event (if using dark cocoa powder, lighten it up with milk chocolate drizzle, or vice versa)
Recipe type: Cookies, Dessert
Serves: 24
Ingredients
  • 1 stick unsalted butter, room temp
  • 
1/3 cup granulated sugar
 (can also use all granulated)
  • ⅓ cup brown sugar
  • 1 egg, separated
  • 2 tablespoons milk
  • 1-teaspoon vanilla extract
  • 
1 cup all-purpose flour
  • 
1/3 cup cocoa powder
  • ¼ teaspoon salt
  • 1-cup pecans, finely crushed/chopped
  • 16 unwrapped caramel squares
  • 3 tablespoons whipping cream
  • Fleur de sel or other flaked sea salt
  • 
1/2 cup semi-sweet (or milk) chocolate chips
  • 1-teaspoon coconut oil or shortening, optional
Instructions
  1. In a separate bowl, combine the flour, cocoa powder and salt. Keep the egg white in a small dish in the fridge until ready to use. In a large bowl, beat the butter and sugars until light and fluffy. Then add the egg yolk, vanilla and milk. Then gradually add the flour dry ingredients to the wet until just combined. Refrigerate for at least an hour or overnight.
  2. Preheat the oven to 350. Whisk the egg white until foamy. Using a melon baller, roll two scoops together (or shape them into 1 inch balls – but the melon baller kept them consistent in shape and size) Dip the dough ball into the whites, and then roll into the pecans until completely coated. With your thumb, press down gently in the center to get the indentation going (will be further pressed after baking). Place on tin foil or silpat.
  3. Bake for 12 minutes. When you remove the cookies from the oven, press down into the previous indentation with a teaspoon and then let cool completely.
  4. While the cookies are cooling, heat the caramels and cream over very low heat until completely melted. When the cookies are cool and the caramel is no longer piping hot, use the teaspoon to pour the caramel into the cookies. Let cool completely.
  5. Melt the chocolate however you prefer. Since I used milk chocolate (and also Hershey – aka not the highest quality), the microwave was quick and easy.
Recipe by A Sue Chef at http://www.asuechef.com/turtle-thumbprint-cookies/