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Turtle Thumbprint Cookies

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Rich chocolate thumbprint cookies rolled in crunchy pecans, filled with smooth caramel, and finished with a chocolate drizzle. They deliver the classic chocolate, caramel, and pecan flavors of turtle candy in an easy homemade cookie.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 20 soft caramel candies
  • 2 tablespoons heavy cream
  • 1/2 cup semi-sweet or milk chocolate, for drizzling

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt until evenly combined.
  3. In a large bowl, beat the softened butter and granulated sugar until light and creamy. Mix in the egg and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the butter mixture and mix just until a soft chocolate dough forms. If the dough is very soft or sticky, chill it for 20–30 minutes.
  5. Place the finely chopped pecans in a shallow bowl. Scoop small portions of dough, roll them into balls, and gently roll each ball in the pecans to coat.
  6. Arrange the dough balls on the prepared baking sheet with space between them. Press an indentation into the center of each cookie using your thumb or the back of a small measuring spoon.
  7. Bake for 10–12 minutes. If the indentations puff up, gently press them down again while the cookies are still warm.
  8. Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack to finish cooling.
  9. Melt the caramel candies with the heavy cream, stirring until completely smooth. Spoon a small amount of warm caramel into the center of each cookie.
  10. Melt the chocolate and drizzle it over the filled cookies. Allow the caramel and chocolate to set before serving.

Notes

  • For salted caramel cookies, sprinkle a small pinch of flaky sea salt over the caramel before the chocolate sets.
  • For extra chocolate flavor, add mini chocolate chips to the dough or use dark chocolate for the drizzle.
  • Walnuts or almonds can be substituted for the pecans, or the nuts can be omitted.
  • Toast the pecans before chopping for a deeper nutty flavor and extra crunch.
  • The dough can be covered and refrigerated for 1–2 days before baking.
  • Store cookies in an airtight container at room temperature for 3–4 days, placing parchment or wax paper between layers.
  • Refrigerate for up to 1 week or freeze baked cookies for up to 2 months. Thaw frozen cookies at room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/turtle-thumbprint-cookies/