Turtle Cookies - Table For Seven
  • Turtle Cookies

    Apr 14th • Posted in Cookies

    The great taste of turtle candies all wrapped up in a cookie..

    As promised earlier, no fruit today.

    Today, we have cookies. Cookies with all the amazing tastes of the famous turtle candies or as far away from the fruit category as you can get.

    Have you ever eaten a turtle candy?  If you haven’t you need to.  Put it on your to-do list.  If you happen to not be familiar…a turtle candy is pecans topped with caramel, then, drenched in chocolate.  Mmm..so good.
    One of my serious favorite candy treats.

    These have you basic turtle ingredients..chocolate, caramel and pecans. They are just assembled a little differently and then, packed into your cookie. Delicious!
    They take a few steps, but, it’s so worth it.  Also, if you don’t want to go through the work of chopping/melting caramels, you can fill them with caramel bits and then, use jarred caramels sauce for the topping.  Both will work and be equally fabulous.
    Enjoy..
    Turtle Cookies

    by Table for Seven
    Prep Time: 00:30
    Cook Time: 00:10
    Ingredients (approx 24 cookies)
    • 1 1/2 cup flour
    • 1/2 cup (1 stick butter),softened
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 cup brown sugar
    • 1 tsp vanilla
    • 2 eggs
    • 1 cup chocolate chips
    • 11 oz bag of caramels (will be divided)
    • 1 cup chopped pecans, divided
    • 3 TBSP milk
    • sprinkle of coarse salt
    Instructions
    Preheat oven to 375 degrees. Lightly grease cookie sheet or line with parchment paper/slip mats.
    Chop caramels to make 1/2 cup. Set aside.
    In a bowl, whisk together flour, baking soda and baking powder. Set aside.
    In a mixing bowl, beat together softened butter and sugar. Add in eggs, vanilla. Beat until combined. Gradually, add in flour mixture and beat until just combined.
    Fold in chocolate chips, pecans and 1/2 cup of chopped caramels.
    Drop cookie dough onto cookie sheets by the teaspoon. Bake for 9-11 minutes or until lightly browned.
    Let cookies cool for 5-8 minutes before removing from cookie sheet.

    FOR TOPPING

    Over medium heat, melt remaining caramels ( should be about a cup) with 3 TBSP milk until smooth. Remove from heat and sprinkle in just a bit of coarse salt (1/4 tsp works well)
    Drizzle warm caramel topping over cookies.
    Then, sprinkle top with remaining 1/2 cup of pecans.
  • Leave a Reply

    Your email address will not be published. Required fields are marked *