Turtle Thumbprint Cookies
These rich chocolate cookies pair a gooey caramel center with a nutty coating and a smooth chocolate drizzle. Every bite feels wonderfully indulgent.
Ingredients
For The Cookies
- 1/2 cup Unsalted Butter, Softened
- 2/3 cup Granulated Sugar
- 1 Large Egg, Separated
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Fine Salt
- 1 cup Pecans, Finely Chopped
For The Caramel Filling
- 20 Soft Caramels, Unwrapped
- 2 tbsp Heavy Cream
For The Chocolate Drizzle
- 3 oz Semisweet Chocolate, Chopped
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Beat the butter and granulated sugar until light and creamy. Mix in the egg yolk and vanilla until smooth.
- Add the flour, cocoa powder, and salt to the butter mixture. Mix just until a soft dough forms.
- Lightly beat the egg white in a shallow bowl. Divide the dough into 14 portions, coat each one with egg white, and roll it in the chopped pecans.
- Arrange the cookies on the prepared baking sheets and press a deep indentation into each center. Bake for 10 to 12 minutes, reinforcing the indentations as soon as the cookies leave the oven.
- Melt the caramels and heavy cream over low heat, stirring until smooth. Spoon the warm caramel into the cooled cookie centers.
- Melt the semisweet chocolate with the coconut oil and drizzle it over the cookies. Let the caramel and chocolate set for 30 minutes before serving.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 27gProtein: 3gFat: 12g