Description
These Salted Caramel Turtle Thumbprint Cookies are a decadent treat featuring a rich cocoa cookie base rolled in chopped pecans, filled with gooey salted caramel, and drizzled with smooth milk chocolate. A perfect combination of sweet, salty, and nutty flavors with a satisfying texture.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
Dough Ingredients:
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg, yolk and white separated
- 1 1/2 tsp vanilla extract
- 2 Tbsp buttermilk
- 1 1/4 cups finely chopped pecans
Topping Ingredients:
- 15 caramels (such as Kraft)
- 2 1/2 Tbsp heavy cream
- Flaky or coarse sea salt
- 3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate
- 2 tsp shortening
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
- Mix the butter and sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, whip the softened unsalted butter, granulated sugar, and packed light-brown sugar on medium-high speed until slightly pale and fluffy, about 2 minutes.
- Add egg yolk and vanilla: Mix in the egg yolk (reserve the egg white in a bowl in the refrigerator) and vanilla extract until combined.
- Incorporate buttermilk and dry ingredients: Blend in the buttermilk, then with the mixer set on low speed, slowly add the dry ingredients. Mix just until combined to avoid overmixing.
- Chill the dough: Shape the dough into a ball, drop it onto a sheet of plastic wrap, flatten into a 6-inch disk, wrap tightly, and chill for 45 minutes until slightly firm. You can chill it up to 1 day but allow it to soften at room temperature before shaping if chilling longer.
- Preheat oven and prepare nuts coating: Preheat the oven to 350 degrees Fahrenheit. Remove the reserved egg white and whisk vigorously until frothy. Place the finely chopped pecans into a bowl for coating.
- Shape and coat cookies: Shape the chilled dough into 1-inch balls (about 18 grams each). One at a time, dip each ball into the frothy egg white to coat evenly, letting excess run off, then roll in chopped pecans to coat completely. Gently press nuts if needed to help them stick.
- Make indentations and bake: Transfer the coated dough balls onto parchment paper-lined baking sheets. Make a deep indentation in the center of each ball with your thumb. Bake in the preheated oven until set, about 12 minutes. Remove from oven and press down again gently on each indentation with the bottom of a rounded teaspoon for more space for the caramel. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare caramel topping: Place caramels and heavy cream in a microwave-safe bowl. Heat on HIGH power in 30-second intervals, stirring after each, until melted and smooth. Spoon the warm caramel into the indentations of each cookie and sprinkle with a pinch of flaky or coarse sea salt.
- Prepare chocolate drizzle: In a separate microwave-safe bowl, combine chopped milk or semi-sweet chocolate and shortening. Heat at 50% power in 30-second intervals, stirring after each, until melted and smooth. Pour into a piping bag or a ziplock bag with a corner cut off and drizzle over the caramel-filled cookies.
- Set and store: Allow the chocolate drizzle to set completely. Store the cookies in an airtight container at room temperature.
Notes
- If chilling dough longer than a few hours, allow it to rest at room temperature briefly before shaping to prevent cracking.
- You can substitute pecans with walnuts or almonds based on preference.
- Use high-quality caramels and chocolate for best flavor.
- For easier dipping, whisk the egg white just before coating each batch.
- Store cookies in an airtight container to keep them fresh for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
