Description
Decadent Turtle Cookies combining rich cocoa and chocolate chips with buttery pecans and luscious caramel for a delightful treat. These cookies are soft, chewy, and topped with a decorative drizzle of chocolate and caramel, perfect for any sweet tooth craving.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring the batter is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough and producing tough cookies.
- Fold in Chocolate Chips and Pecans: Gently fold in the semi-sweet chocolate chips and chopped pecans to distribute them evenly throughout the dough.
- Shape Cookies: Scoop the cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Flatten each slightly for even baking.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes until cookies are set around the edges but still soft in the center. Remove and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate: Drizzle the melted caramel over the cooled cookies, sprinkle with additional chopped pecans, and finish with a drizzle of melted chocolate for a visually appealing and tasty topping.
Notes
- Make sure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough after adding flour to keep cookies tender.
- Use soft caramels for easier melting and drizzling; you can melt them in a microwave-safe bowl in 15-second increments, stirring in between.
- Allow cookies to cool before drizzling to prevent caramel and chocolate from melting off.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a crunchier texture, toast pecans lightly before adding.
