Chocolate Caramel Turtle Cookies Recipe 335 Recipes

CHOCOLATE TURTLE COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• Cream together butter, sugar, and brown sugar using a stand mixer or hand mixer.
• Add in eggs and vanilla extract and beat until combined.
• Beat in cocoa powder, baking soda, and salt.
• Use a spoon or rubber spatula to stir in flour until combined. Stir in chocolate chips and pecans.
• Scoop out about two tablespoons of the cookie dough and roll into a ball and place on prepared pans. Repeat with remaining dough until you have 24 cookies. Place in the freezer for 30 minutes.
• Bake in the preheated oven for 12 minutes.
• Meanwhile, place unwrapped caramels and heavy cream into a microwave safe bowl. Place in the microwave for 30 seconds. Stir, and microwave again for 30 seconds. Continue until caramel is completely melted and smooth.
• Once the cookies are out of the oven drizzle with caramel and let cool completely on a wire rack.

CHOCOLATE-CARAMEL TURTLE COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In medium bowl, soak pecans in water while making dough; drain well.
• In medium bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and cocoa until dough forms.
• On ungreased cookie sheets, for each cookie, arrange 5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with palm of hand.
• Bake 7 to 10 minutes or until set. Immediately press 1 caramel gently onto top of each cookie; let stand 5 minutes to soften caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to cooling racks.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CHOCOLATE AND CARAMEL TURTLES

Steps:

• Grease 2 large cookie sheets; set aside. In a double boiler or a microwave set on low power, melt the caramels and butter, stirring frequently until smooth.
• Arrange 36 groups of 3 nuts 2 inches apart on prepared cookie sheets (see photo, opposite). Spoon melted caramel by teaspoons on top of the nuts. Cool for 15 minutes.
• In a double boiler or a microwave set on low power, melt the chocolate chips, stirring frequently until smooth. Spoon the melted chocolate by teaspoons over each caramel turtle. Spread the chocolate with a spatula. Let candies set at room temperature, or to speed up the setting process, refrigerate briefly.

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.