Turtle Thumbprint Cookies
The perfect combination of crunchy pecans, gooey caramel and chewy chocolate cookies comes together in these Turtle Thumbprint Cookies. This yummy dessert is a nutty twist on the famous turtle candy clusters. Bake everyone these gourmet holiday cookies for Christmas, Thanksgiving, or Halloween.
Equipment
- hand mixer
- baking sheet
Ingredients
- ½ cup salted butter room temperature
- ⅔ cup sugar
- 2 large eggs separated (yolks for dough, whites for rolling)
- 2 tablespoons whole milk
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup pecans roasted & unsalted - very finely chopped
- 6 ounces caramel loaf or kraft squares unwrapped
- 1 tablespoon heavy cream
Instructions
- In a medium mixing bowl add the wet ingredients; softened butter, sugar, & milk. With a hand mixer, cream them together for 3 minutes on medium until light and fluffy. Add the 2 egg yolks & vanilla. Mix again on low until combined.½ cup salted butter, ⅔ cup sugar, 2 large eggs, 2 tablespoons whole milk, 2 teaspoons vanilla
- In a small bowl combine the dry ingredients; flour, cocoa and salt. Mix with a spoon to combine.1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt
- Add ½ the dry ingredients to the wet. Using the hand mixer combine on low to medium speed until well mixed. Repeat with remaining dry ingredients. (no dry streaks left). The dough will be a bit crumbly but will come together in the next step.
- Place a large piece of plastic wrap on your countertop and dump the dough on top. Use your hands to press and combine the dough into a rectangle. Wrap tightly and place in the fridge to chill for 45 minutes.
- While the dough is chilling, prep the pecans by chopping finely. They need to be fine so they stick when dough balls are rolled in it. Set aside.1 cup pecans
- In a small bowl add the 2 egg whites and whisk until light and frothy. Set aside.
- Preheat the oven to 375°F. Line a baking sheet with parchment or foil with nonstick cooking spray.
- Roll balls of cookie dough (about 1.5 tablespoons each) into the egg white and then immediately into the pecans to coat. Place each coated ball on the baking sheet. Repeat until you get 12 per sheet. Depending on size you make - this make between 16-20 cookies.
- Using your thumb or the back of a measuring teaspoon (with nonstick spray so no sticking) make an indention in the middle of each cookie. Go slow so each spreads without cracking or breaking.
- Bake in the preheated oven for 10-12 minutes. DO NOT over bake. The cookies will be done when they inside is still a bit soft/gooey and the edges are just barely set. Remove from the oven and immediately press down with the backend of the measuring spoon again in any cookie that didn't hold the thumbprint.
- Remove each cookie to cool and set on a wire rack. Repeat to bake remaining cookies.
- Once all cookies are done baking, start the caramel.
- In a double boiler, bring a few inches of water to a low simmer over low heat. Add diced pieces of the caramel loaf (or unwrapped Kraft caramels) and the heavy cream to the top of the double boiler.6 ounces caramel loaf, 1 tablespoon heavy cream
- Over low simmer, stir and cook the caramel until it is smooth and melty.
- Remove from the heat and use a spoon to fill the thumbprint center of each cookie. Let the caramel cool and set.
- Enjoy once the cookie centers are firm.
Notes
STORING:
- Enjoy within 3 days of baking.
- Store in an air-tight container in a cool dry place.
- Freeze dough to bake later - do not recommend freezing baked cookies.
- Do NOT over bake - they will be fudgy soft in the center but set on the edges.
- Make sure nuts are very finely chopped so they stick best.
- Add these to any holiday dessert platter, buffet, or potluck. Give as gifts with other cookies and candies.
- This makes about 1.5 dozen cookies.
Nutrition
Calories: 190kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 105mgPotassium: 88mgFiber: 1gSugar: 14gVitamin A: 210IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
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