Description
Yields about 30 cookies
Ingredients
Scale
Cookie
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 8 tablespoon 1 stick butter, softened
- 1 large egg (separated, plus 1 additional egg white)
- 2/3 cup sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/4 cup pecans (finely chopped)
Caramel Filling
- 14 soft caramel candies ((Kraft Traditional Caramels))
- 3 tablespoon heavy cream
Chocolate Drizzle (optional)
- 2 ounces semi-sweet chocolate
- 1 teaspoon shortening
Instructions
For the Cookies
- Combine flour, cocoa, and salt; set aside.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350 degrees until set, about 12 minutes.
For the Caramel Filling
- Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Drizzle (optional)
- Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.