Soft Triple Chocolate Turtle Cookies rolled in mini chocolate chips and pecans then filled with creamy, silky caramel and drizzled with chocolate. AKA heaven.
One of the first times Patrick and I hung out, I casually invited him to see the new movie Pride and Prejudice (2005). When he showed up to the theater, he was met by my best friend, two of my roommates, my sister, my best friend’s mom, and my mom. As the lights dimmed and Jane Austin’s classic came to life, he sunk deep into his chair and wondered what he had gotten himself into…until all was made right with a simple offering of “turtle?” (aka a chocolate covered pecan caramel cluster) Although he didn’t know what a turtle was, he bravely accepted. We were married 4 months later.
Now we can devour these Triple Chocolate Turtle Cookies in the privacy of our own home without sharing with my best friend, my roommate, my sister…and that’s a relief because it is very hard to share these ridiculously addicting cookies. I made them New Year’s Day and had to exercise all my self control to save them for our guests. Usually cookies don’t call to me that much. These ones scream to me! After all, their chocolate dough is rolled in mini chocolate chips and pecans…
Then an indentation is made using the bottom of a 1/2 teaspoon…
The cookies are baked and filled with silky, creamy caramel that stays soft…
So these cookies are every bit as delicious days after they were made as they were fresh out of the oven.
Now I realize you have probably made resolutions about eating healthier and I should be posting a salad recipe (that’s coming) but I am too in love with these Triple Chocolate Turtle Cookies to not share them right now. And you will be too. Love at first bite.
- Chocolate Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup pecans, roughly chopped
- 14 soft caramel candies
- 3 tablespoons heavy cream
- 4 oz. semi-sweet chocolate chips or baking chocolate
- 1 teaspoon shortening
- In a large bowl, mix together flour, cocoa, and salt; set aside.
- In a hand or stand mixer, beat butter until creamy, add sugars and beat until light and fluffy, about 2 minutes. Add egg, milk, molasses, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough. (Let sit for a few minutes if its too hard to work with.)
- Preheat oven to 350F degrees. Line baking sheets with nonslip mats or parchment; set aside.
- Mix together the mini chocolate chips and pecan pieces in a small bowl. Roll chilled dough into 1-inch balls, then roll in chocolate chips/pecans, pressing them firmly into the dough. Place 10 balls per baking sheet (it makes a total of 30 cookies) about 2 inches apart.
- Using a 1/2 teaspoon measuring spoon, make a slight indentation in the center of each dough ball.
- Bake for 10 minutes then let cool on the pan for 10 minutes before transferring to cooling rack. Once cookies are transferred to rack, gently re-press the indentations.
- While cookies are cooling, prepare the caramel filling by microwaving caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted, about 1-2 minutes.
- Fill each indentation with about 1/2 teaspoon of the caramel.
- To make the Chocolate Drizzle, microwave chocolate in a small bowl on 50% power, stirring every 30 seconds until melted. Stir in shortening. Transfer chocolate to a Ziploc bag, snip off a small corner and drizzle over cookies.
Adapted from America’s Test Kitchen Holiday Cookies 2010 Special Issue
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