Turtle Thumbprint Cookies
Indulge in the decadent delight of Turtle Thumbprint Cookies, a bite-sized take on the classic turtle candy. These buttery cookies are rolled in finely chopped pecans, baked to golden perfection, and filled with gooey caramel for a rich, chewy center. To top it off, a drizzle of silky semi-sweet chocolate adds the perfect finishing touch. With their irresistible combination of textures and flavors, these cookies are a show-stopping addition to any dessert table. Perfect for holiday baking, parties, or as a sweet treat for yourself, these pecan-crusted caramel cookies are as beautiful as they are delicious. Easy to make and impossible to resist, this recipe is sure to become a favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 2 egg whites
- 1.5 cups finely chopped pecans
- 20 soft caramels
- 2 tablespoons heavy cream
- 0.5 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the butter mixture and beat until well combined.
Gradually mix in the flour and salt until a soft dough forms. Cover and refrigerate for 15-20 minutes.
While the dough is chilling, lightly whisk the egg whites in a small bowl. Place the finely chopped pecans in another bowl.
Roll the chilled dough into 1-inch balls. Dip each ball into the egg whites, then roll in the chopped pecans to coat.
Place the coated dough balls 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each ball.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Remove from the oven and use a spoon to gently re-shape the indentations if they’ve puffed up during baking. Allow the cookies to cool completely on the baking sheets.
Meanwhile, melt the caramels and heavy cream together in a microwave-safe bowl in 20-second increments, stirring between each, until smooth.
Spoon the melted caramel into the indentations of the cooled cookies. Allow the caramel to set at room temperature for about 10 minutes.
Melt the chocolate chips and vegetable oil in a microwave-safe bowl in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the filled cookies using a spoon or piping bag.
Let the cookies set completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
