Turtle Cookies Caramel Pecan Chocolate (Printable Version)
# What You'll Need:
→ Sugar Cookie Base
01 -
115 g salted butter, softened
02 -
100 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 egg white
05 -
150 g all-purpose flour
06 -
0.5 teaspoon baking powder
→ Turtle Toppings
07 -
180 g chewy caramel squares, unwrapped
08 -
2 tablespoons milk
09 -
60 g pecans, chopped
10 -
18 whole pecan halves
11 -
100 g semi-sweet chocolate chips
# Step-by-Step Directions:
01 -
Cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and egg white, mixing until smooth.
02 -
Sift in all-purpose flour and baking powder. Mix to form a soft dough without overworking.
03 -
Roll out the dough to 1 cm thickness on a lightly floured surface. Cut out circular shapes using a 5 cm cutter and arrange on a parchment-lined baking tray.
04 -
Bake in a preheated oven at 180°C for 8 minutes or until edges are just beginning to turn golden. Allow to cool completely on a wire rack.
05 -
Combine unwrapped caramel squares and milk in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring between each, until melted and drizzle consistency is achieved.
06 -
Spoon a small amount of melted caramel over each cooled cookie. Sprinkle chopped pecans over caramel while still warm.
07 -
Melt chocolate chips in a microwave or double boiler. Dollop a small amount of melted chocolate over the caramel layer. Gently press a whole pecan half into the chocolate before it sets.
08 -
Let cookies cool completely until toppings are set. Store in an airtight container at room temperature for up to five days.
# Helpful Notes:
01 -
For easier melting, microwave chocolate and caramel at reduced power in short bursts, stirring frequently to prevent scorching.
02 -
Switch up the nuts by using walnuts or almonds for variation.
03 -
For a salted caramel twist, sprinkle flaky sea salt on top of the caramel before adding chocolate.