Turtle Thumbprints
Indulge in the irresistible decadence of Turtle Thumbprints, the ultimate treat for chocolate and caramel lovers. This recipe combines a tender cocoa-infused cookie base rolled in crunchy, finely chopped pecans for the perfect nutty crust. Each cookie is filled with gooey, melted caramel and drizzled with a glossy zigzag of semi-sweet chocolate, creating a texture and flavor explosion in every bite. With just 20 minutes of prep time, these delightful bites are an elegant addition to holiday dessert tables, cookie swaps, or any special occasion. Whether you savor them with a hot cup of coffee or share them with loved ones, Turtle Thumbprints will quickly become a crowd favorite. Perfect for sweet tooth cravings and easy to make, these cookies embody the rich, indulgent flavors of a classic turtle candy in a fun, treat-sized form.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.33 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 large egg white
- 1 cup pecans, finely chopped
- 16 pieces soft caramels
- 3 tablespoons heavy cream
- 0.25 cup semi-sweet chocolate chips
- 0.5 teaspoon vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk, milk, and vanilla extract to the mixture. Beat until well combined.
In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until a dough forms.
In a small bowl, whisk the egg white until frothy. Place the finely chopped pecans in a separate shallow dish.
Scoop out tablespoon-sized portions of the dough and roll them into balls. Dip each ball into the egg white, then roll it in the chopped pecans to coat completely.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, melt the soft caramels and heavy cream together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
Spoon the melted caramel into the indentations of each cookie. Allow the caramel to set for about 15 minutes.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil together in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the cookies in a zigzag pattern. Let the chocolate set before serving.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 149.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 297 mg | 23% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1992 mg | 42% | |
*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.
