Description
Delight in these rich and indulgent Turtle Cookies, featuring a perfect blend of cocoa, semi-sweet chocolate chips, and chopped pecans, all topped with luscious melted caramel and a decorative chocolate drizzle. These cookies offer a chewy texture with a crunchy nutty contrast, perfect for satisfying your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 12 soft caramels, melted
- 1/2 cup additional chopped pecans for topping
- 1/4 cup melted chocolate for drizzle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined to ensure even distribution of leavening agents and cocoa flavor.
- Cream Butter and Sugars: Using a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing thoroughly until the batter is smooth and cohesive.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips and Pecans: Gently fold in the semi-sweet chocolate chips and chopped pecans to distribute evenly throughout the dough, adding rich flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly to encourage even spreading during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until the edges are set but the centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
- Cool and Decorate: Transfer the cookies to a wire rack to cool completely. Once cooled, drizzle the melted caramel over each cookie, sprinkle with additional chopped pecans, then finish with a drizzle of melted chocolate for a beautiful and delicious topping.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Use soft caramels for easy melting and smooth drizzling.
- Allow cookies to cool completely before adding caramel and chocolate drizzles to prevent melting and sliding.
- Store in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a chewier texture, slightly underbake the cookies by a minute.
