The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious Turtle Cookies.
There. Are. No. Words.
Nope.
Absolutely no words to describe how insanely delicious these cookies are.
The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in a soft and insanely delicious cookie.
These are, honestly, THE best cookies I've ever had. Of course, when a recipe comes from America's Test Kitchen
, I expect no less.A soft, chocolate-y, pecan-coated cookie filled with smooth-&-creamy caramel. Oh, and drizzled with chocolate drizzle if you so desire. I so desired, so I added a touch of chocolate drizzle to the original recipe.
The chocolate drizzle on these cookies adds a just a little extra touch that looks so pretty on top of the ooey-gooey caramel. And it takes pretty much not time at all to add that little chocolate drizzle.
You can certainly leave it off if you'd like, and go with just the "plain" caramel. To me, though, the cookies look more "finished" with the chocolate drizzle.
Taste-wise? There's no noticeable difference in taste with or without the chocolate drizzle. So if you do decide to go without it, rest assured all the insanely delicious turtle cookies' flavor is still there.
Each step is not hard, but the cookies will take a bit of time to fully put together.
While they do involve several steps, these insanely delicious beauties are actually pretty easy to make.
The base is a pretty standard chocolate cookie dough. The chocolate cookie itself is strongly chocolate-flavored and not overly sweet, which very nicely compliments the pecans and sweetness of the caramel filling.
Whip up the dough, chill it for about an hour, and then roll scoops of the dough into balls. A cookie scoop helps with keeping the size of the cookies consistent.
Dip each dough ball in egg whites, ...
... and roll in chopped pecans, ...
... squish an indentation in the middle, and then bake.
{Side note: I get asked all the time about this pretty little measuring spoon in the photo. It's from a Crosby & Taylor pewter measuring spoon set in their bamboo pattern.}
Melt some caramel candies and cream together, ...
... and, after the cookies are baked, put a dollop of caramel in each cookie's indentation.
Total yum.
Now, you could stop there. But I didn't. I decided a little chocolate drizzle was the way to go.
Then gently massage the baggie until the chocolate is melted and ready for drizzling.
Snip a very tiny hole in the corner of the zip-top baggie and drizzle away.
Mmmmmmm. A little chocolate drizzle makes everything better.
These beautiful little cookies are such a tasty turtle treat. I just love the flavor combination of the chocolate cookie, crunchy pecans, and creamy caramel center.
Make these. Seriously. It's truly insane how delicious they are.
Check out these other classic sweet treat favorites:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: about 30 cookies
Insanely Delicious Turtle Cookies
The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious Turtle Cookies. They’re perfect for Christmas time or anytime you’re craving a delicious cookie treat.
Prep time: 1 HourCook time: 15 MinInactive time: 1 HourTotal time: 2 H & 15 M
Ingredients
Cookies:
- 1 c. all-purpose flour
- 1/3 c. cocoa powder
- 1/4 tsp. salt
- 8 T. (1 stick) butter, softened
- 2/3 c. granulated sugar
- 1 large egg, separated
- 1 additional egg white
- 2 T. milk
- 1 tsp. vanilla extract
- 1 1/4 c. pecans, finely chopped
Caramel Filling:
- 14 soft caramel candies
- 3 T. heavy cream
Chocolate Drizzle (optional):
- 2 oz. semi-sweet chocolate
- 1 tsp. shortening
Instructions
Prepare the Cookies:
- Combine flour, cocoa, and salt; set aside.
- With a stand mixer or electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl.
- Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet.
- Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350℉ until set, about 12 minutes.
- Once cookies are removed from the oven, gently re-press the indentations.
Prepare the Caramel Filling:
- While the cookies bake, microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
- Immediately fill each cookie indentation with about 1/2 teaspoon of the caramel mixture.
- Cool filled cookies on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Drizzle (optional):
- Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Snip a very small hole in the corner of the plastic bag.
- Drizzle chocolate over the cooled Turtle Cookies.
Source: Adapted from America's Test Kitchen
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links at Amazon.com, at no additional cost to you.
Your post makes me want to start my Christmas baking now! Great recipe!
ReplyDeleteOh wow. These are amazing!
ReplyDeleteYou are making me drool. What an incredible idea for a cookie.
ReplyDeleteOh, Dawnye ... these cookies are most certainly drool-worthy.
DeleteThey look so pretty! I am loving the chocolate drizzle on top!!
ReplyDeleteOh my goodness how beautiful and yummy! Not sure how I got here, but I am a new follower. Cannot wait to try this recipe!
ReplyDeleteSound awesome!! I'm loving everything caramel right now!
ReplyDeleteI'm almost afraid to try these I love Turtles so much.... thanks for sharing these on foodie friday.
ReplyDeleteI just love these Turtle Cookies, they look delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Thumbprint cookies are sooo great! And these look absolutely divine!
ReplyDeleteSo delicious looking! Wow!
ReplyDeletePerfect! I'm a cookie monster anyway...and soooooo love caramel. You are making me drool!
ReplyDeleteAmazing! I can't wait to make these!
ReplyDeleteWow! Making these for sure! Pinning and following! Thanks for sharing.
ReplyDeletethey look heavenly delicious!
ReplyDeleteIs it 14 caramel candies or 14 oz?
ReplyDeleteHi, Melodie! It's 14 caramel candies, NOT 14 oz. of caramel candies. Enjoy!
DeleteThese look amazing!!! I love turtles - I can't wait to try them! Thanks for linking up - I featured you today! http://www.flamingotoes.com/2012/09/crush-of-the-week-thnk-pink-features/
ReplyDeleteLook delicious. Saw them on Flamingo Toes and pinned it.
ReplyDeleteDrool! Pinning these. Would love you to share at our newbie blog:
ReplyDeletehttp://meltingmoments.info/?p=2689
Following you on BL <3
Those are beyond stunning. And I totally believe you. No words... except superfabulicious.
ReplyDeleteThese look amazing! The only problem for me would be to stop eating them. Pinned! I will definitely try these soon. I'd love for you to share this at my link party on Tuesday.
ReplyDeleteRachel
adventuresofadiymom.blogspot.com
Oh my gosh, these look amazing. You take great food pictures!
ReplyDeleteI have my first linky party going on right now too, if you'd care to come link up! http://westernwarmth.blogspot.com/2012/09/weekend-warmth.html
There are no rules involved :).
Thanks!
Bobi
http://westernwarmth.blogspot.com
Oh thank you, Bobi, for the positive words about my food pictures! That's the toughest part of blogging for me, and frustrates me to no end sometimes. I so appreciate your kind words!
DeleteThese look amazing!! Thanks for sharing! Your newest follower from threekendrickblessings.blogspot.com
ReplyDeleteVisiting from Mix It Up Monday.
ReplyDeleteNope. No words. Except this one: Pinning!
Yes please! Love how simple these will be to make, one my list for the holidays! Pinned.
ReplyDeleteI think your taste buds will thank you, Joan!
DeleteHello! These look fabulous! Thank you so much for sharing on Marvelous Mondays. This recipe tied for the most viewed link on this week's party so I will be featuring it on my blog this weekend. Be sure to stop by and check out the features post!
ReplyDeleteJulie
These look awesome! I was wondering how many the recipe made.
ReplyDeleteThe recipe makes about 30 cookies. Enjoy, Drea!
DeleteThey are incredible!! Absolutely fantastic!
ReplyDeleteThese look amazing! I am new to the baking world, what kind of cream and shortening do you use?
ReplyDeleteThank you!
I used heavy cream in the little carton from the dairy aisle of the grocery story ... or you could use half-and-half, from the same spot in the store. I used Crisco shortening in the chocolate drizzle. Enjoy, Darleen! Thanks so much for reading The Kitchen is My Playground!
DeleteWould I be able to use milk if I don't have cream or 1/2 and 1/2?
DeleteYes, you could use milk. I'm thinking you may need to use just a teeny-tiny tad less though, since milk's not as thick as cream or 1/2 and 1/2. Enjoy!
DeleteHi - these looke deelish! Wondering if the caramel hardens like a caramel square or does it stay liquid?
ReplyDeleteHi, Maureen! The caramel stays soft ... not a runny liquid, but nice and squishy soft. Enjoy!
ReplyDeleteThese look delicious!! Do you think you could make the cookies ahead of time, and then freeze them? I do a Christmas cookie exchange, but usually need around 10 doz cookies. If I could bake the cookie part and freeze them, Then closer to the day I could do the caramel.
ReplyDeleteThese ARE delicious! I absolutely love them. While I haven't tried it, I DO think you could make the cookie part ahead of time and freeze them, and then add the caramel later ... right when you need the cookies. I definitely wouldn't freeze them with the caramel in them! If you give it a try, please let me know how it goes. Enjoy!!
DeleteMy husband loved these and thought I had done something really bad..... this is a receipe that I will use for years. The only thing I will do next time is double it. It didn't make enough for all the little hands in the jar!!!
ReplyDeleteI'm so glad you and your husband enjoyed these, Lisa! I agree with doubling the recipe ... these 'get-gone' REALLY fast. Thanks so much for stopping back by and letting me know how these worked out for you!
Deleteuh, YUM!! holy moly, i cannot wait to try these.
ReplyDeleteThese look sooo yummy. Can't wait to try!
ReplyDeleteUuuh, such beautiful, tiny backery-bites! They look wonderful!
ReplyDeleteAmazing! These look AWESOME! I will try these soon. Just joined your site...would love to have a visit from you to mine at pinecreekstyle.nlogspot.com
ReplyDeleteAwesome! They look so pretty and They're absolutely delicious! Thanks for sharing!
ReplyDeleteDefinitely trying the cookies but desperate to know where you got that fabulous spoon that you are pressing down the cookie dough with?? Please tell!!
ReplyDeleteLOL! Isn't that spoon gorgeous?? That measuring spoon set was a gift from my best friend, so I'm not sure where she got it. But I did a quick internet search, and found them here:
Deletehttp://www.distinctive-decor.com/tin-woodsman-pewter-bamboo-measuring-spoons.html
Isn't the internet wonderful?!
Enjoy the cookies!
these do look insanely delicious indeed! i could eat a dozen without thinking twice!
ReplyDeletethanks for sharing, just linked to it in my 100 chocolate recipes post
Oh, thank you so much, Roxana!! I so appreciate the link! Thanks so much for letting me know ... and for reading The Kitchen is My Playground!
DeleteFor a quick finish what are your thoughts on adding a rolo candy in place of the caramel?
ReplyDeleteI'm not sure how that will work, Jennifer, but I say ... hey, give it a try!!
DeleteThese are just stunning and I can almost taste them your pictures are so good. Of course, I'll have to make them just to try it out. I hope you will share them at my Holiday Cookie Exchange: http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/
ReplyDeleteI just made these and was so unhappy with the result, so I tried again...same thing...They just go to flat cookies when I bake them, they do not keep their shape. I even chilled the second batch again for an hour after they were rolled, before I baked them, but they didn't keep the shape....they taste good, but not like the picture. Maybe not enough flour? Any suggestions?
ReplyDeleteI hate they didn't work for you! I've never had them 'go flat' ... Did you use real butter, or a substitute? Sometimes margarine behaves differently than butter when baking. The only other things I can think are --- perhaps your butter was too softened ... it should be just barely softened, not room temperature OR the dough wasn't chilled enough prior to rolling/baking ... though you said you DID chill it even after rolling the balls to bake. Other than that, I'm stumped!
DeleteI chilled them for about 4h, and only used real butter,land o lakes, for the first and Costco's for the second. When they were warm I just "pushed them into the shape again. I made them again...(ok, so I'm a bit obsessive) and after rolling them into balls, I didn't dip in the egg whites, just pressed the balls into the nuts and the stuck perfectly...then I didn't press like you did with the spoon, I just stuck my finger in them and made a hole, but still keeping them in the "ball" shape. Then I chilled them again for an hour and baked. The almost looked like yours, a bit flatter, but still had the "dip" in the middle. As for freezing them, we did, even with the caramel and they are fine! The caramel firms up but when you take them out it goes right back to how they should be! The caramel is still sticky, so I just put a small square of parchment paper over the top and then in a small zipper bag, while they were frozen, and sent them to lunch with my kids for school. They were thawed by then and they ate them! I also didn't drizzle with chocolate...my oldest asked if I could dip them in it, so I melted a bit of milk and semi sweet chips together and dip just the bottom of the cookies in them to about 1/4 of the way up the sides. placed on parchment to harden...and he loved them! Some I dipped and let harden upside down ( the place for the caramel face down) then after the chocolate was set, filled with caramel. Even if they don't turn out like yours, my family LOVES them and we will keep making them! Thanks!
DeleteI'm so glad you got a result your family loves! Dipping them in chocolate sounds fabulous. And thank you so much for the information about freezing them ... I wouldn't have thought the caramel would have held up through the freezing and thawing process, but am glad to know that it does!
DeleteNot a big fan of cocoa powder. Think they'd hold up without adding the cocoa?
ReplyDeleteSure, they would hold up ... just add an additional 1/3 c. flour to replace the cocoa powder. The recipe should behave the same, the cookies just won't be chocolate flavored!
DeleteI just found this on Pinterest and made these this morning! They are AWESOME! Your recipe is bang-on - 12 minutes was a perfect baking time (and I'm usually super conservative about baking times). A couple things I found helpful: 1) Roll all of the dough balls and set on a plate before starting to coat with the egg whites and pecans. This will keep your hands from turning into pecan-coated disasters. 2) When coating with the pecans, very gently press the pecans into the dough. This will help them to stick. 3) If your half-teaspoon sticks to the dough while making the indentations, wet the spoon just slightly. This will keep it from sticking.
ReplyDeleteThank you so much for sharing this recipe! My tastebuds thank you but my thighs do not. :)
Thank you for sharing these wonderful tips, Julie! So glad you loved the cookies!! Just tell your thighs 'ssshhhhhhh' for a few days. :-)
DeleteMy mom has been making these cookies for Christmas since I was a little girl. Sounds like its the same recipe she uses right down to the drizzled chocolate. They've always been my favorite!
ReplyDeleteI know that Hersey's makes a caramel filled Kiss. Wonder if you could just press one of those in?!
ReplyDeleteYou could certainly give it a try!
DeleteHow does the caramel set? Does it stay soft? Any ideas how these freeze? I get going on Christmas cookies & love any that can freeze & thaw out yummy. Just wondering how much ahead of the holidays these can be made. Thank you for any other info!!
ReplyDeleteThe caramel stays soft ... nice and creamy soft. I haven't tried freezing these yet, but another reader was going to try freezing the baked cookie ... prior to putting the caramel in ... and then add the caramel after thawing the cookie part later. I'm thinking that could work for a make-ahead option. If you give it a try, let me know how it goes.
DeleteI am going to make these to go in my Christmas baskets and try VERY hard to not try them....once I do I know my thighs will never be the same. ;)
ReplyDeleteOHH sooo excited! Do you think macadamia nuts would work ok instead of pecans? Also wondering if chilling after baking would set the caramel? I would like to give as teacher gifts so dont want a runny center! Thanks heaps :)
ReplyDeleteI love all the variation ideas! Sure, I think macadamias would work. Chilling will temporarily set the caramel, but it will 'go back' to soft-set once the cookies come back to room temperature. A couple of readers have commented that they placed wax paper between the layers of cookies, and it seemed to work okay. For me, I transported these in single layers to be on the safe side.
DeleteEnjoy!! (P.S. ... as a 1st grade teacher, I know I would LOVE to get these as a teacher gift!)
oh my, oh my, if i only make ONE cookie recipe this year for christmas, this one will be it!!!
ReplyDeleteI am making these for our annual sister cookie bake after seeing them! But I was wondering how many does this recipe make?
ReplyDeleteThis recipe makes about 30 cookies. Enjoy!
DeleteDo you think if I added less cream to the Carmel it would stiffen up more? I was thinking of making these for a cookie exchange and with the amount I would have to make, they would have to be stacked on top of each other.
ReplyDeleteThe caramel probably would stiffen up a bit more with less cream ... my worry is that it wouldn't be 'fluid' enough to spoon into the indentation. You could give it a try, and then just add in a bit more cream if the caramel won't 'flow.' Enjoy!
DeleteTomorrows the big day! every year about 15 of us do a cookie exchange and we all bring 4 dozen and put them on the dining room table and start picking what we want..... This is the first time making from scratch like this so im excited but nervous. They look sooo good and if they taste half as good im gonna get best cookie of the season!!
DeleteOooooo, come back by and let me know how it goes!
DeleteYum! I have to make these this year. I bake every year at Christmas and give away to friends and coworker. Where id dyou get those gorgeous measuring spoons!
ReplyDeleteI'm making these tonight we are going to try with crushed pretzels for the salted caramel effect.. thanks for the idea. :)
ReplyDeleteThese look so delicious! I love turtle anything! I'm definitely pinning them to make later. I'm a new follower!
ReplyDeletehttp://www.lastnightsdinnerblog.com
How many cookies does one recipe yield
ReplyDeleteThis recipe makes about 30 cookies.
DeleteEnjoy!
Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured later this evening!
ReplyDeleteHave a fantastic week ahead!
Hi There,
ReplyDeleteMade these cookies today and I found them quite squishy after baking for the 12 minutes so I added approx 5 more minutes and still found them kind of squishy, are they supposed to be soft when they come out of the oven?
Yes, they should be still somewhat soft when they come out of the oven. Not 'squishy' ... but soft.
DeleteI featured these cookies on my blog today for National Cookie Day! Thanks so much for sharing the recipe!
ReplyDeleteturned out great! Thanks for the recipe.
ReplyDeleteDo you think it's ok to freeze the dough overnight? I'm a second grade teacher, and making these with my class for our school's annual cookie contest. It'd be so much easier if I could make the dough at home tonight, refrigerate it, then roll the cookies out with my class and bake tomorrow. Can't wait to try them!
ReplyDeleteI think it would be fine to refrigerate the dough overnight, but I wouldn't advise freezing it. Hope your class enjoys making them!
DeleteMy cookies turned out flat and a mess. :( But I am going to try again tomorrow with the added tips from a previous comment. Just so I am clear, is it just one egg yolk that actually goes into the batter and then the two egg whites for dipping?
ReplyDeleteYou are clear! It's one egg yolk in the batter, and the two egg whites for dipping. Wishing you well with your second attempt!
DeleteThank you. I guess that wasn't it. But I have a new batch of dough in the fridge and I will let you know how attempt two goes. :)
DeleteI screwed up (doubled the recipe) and accidentally forgot to separate the egg... so I used two whole eggs instead of two egg yolks... oops. hopefully, as they weren't the largest eggs, they turn out ok :p I did refrigerate the dough overnight so that might help :p
DeleteJust finished making a triple batch. Followed recipe as written and they turned out perfectly and look beautiful! Thanks so much.
ReplyDeletethese were fantastic! Thank you so much. I might have made them a bit too large (about double the size they should have been) but everyone in the family was fighting to get them.
ReplyDeleteDo you have an easy recipe for making a caramel that would firm up? I moved to the UK and they don't sell the little squares like they do in the States. Thanks!
ReplyDeleteI'm sorry ... I don't. The only thing I can think of is to use jarred caramel ice cream topping (if you can get that in the UK) and mix a tad of flour in it to thicken it up a bit ... use about 1 tablespoon of flour for about a 1/4 cup of caramel ice cream topping. That MAY work!
DeleteI just made these and they are wonderful! But can you tell me what the texture is suppose to be like? I cooked mine for 12 minutes and after cooling they are very soft, like a very moist brownie (I used 1 inch balls of dough like stated in your recipe). EIther this texture is right or I undercooked them? I'd love to know so I can perfect these! Thanks!
ReplyDeleteThey should be 'firmer' than a very moist brownie ... still soft, but not gooey. Perhaps the balls were a tad bigger than 1 inch, or perhaps they just needed to go a touch longer in the oven. But I'm sure they still tasted great!!
DeleteThese were amazing, tried them tonight and I will definitely add them to my Christmas cookie list! Thank You
ReplyDeleteOh lord...I just made these today and THEY WERE AMAZING!!!! I was worried as a couple other comments said they came out flat, but mine didn't at all. Looked just like your pretty photos. Also, I don't believe it was a refrigeration issue since mine chilled for the time called, but were out of the fridge for quite a while before shaping and baking. Thank you so much...I think I will be making these for many holidays to come!
ReplyDeleteI'm so glad you liked them! Enjoy your holidays!!
DeleteThese look fabulous!! Do you think you could take a short cut with the caramel? Just cut a caramel in half and set it in the "dip" of the cookie and bake it?
ReplyDeleteI think the 'plain' caramel piece would harden back up too much after baking and be really 'chewy' in the cookie. You can certainly try it ... but that would be my concern.
DeleteI just want to double check, but do you use unsweetened cocoa powder for the recipe?
ReplyDeleteYes, unsweetened cocoa powder. You got it!
DeleteDo you think it would be ok for me to leave the dough in the refrigerator overnight?
ReplyDeleteI don't think that would be a problem at all. If the dough seems too stiff to be workable after overnight refrigeration, just leave it on the counter for about 10 to 15 minutes to 'soften' a tad.
DeleteEnjoy!
I'm about to tackle making these cookies. Did you sift the flour prior to measuring? Thanks!
ReplyDeleteTrue pastry chefs everywhere will cringe when I say this ... I NEVER sift my flour. So, no, I did no sift the flour prior to measuring it. :-)
DeleteOk, I made these! SUPER YUMMY! Instead of drizzling chocolate over them, I sprinkled a bit of chunky sea salt on the caramel (once it set/cooled)
ReplyDeleteSOOO GOOD!
Um, YUMMMMMMMM! Love the sea salt idea!!
DeleteI'm sure these cookies are AMAZING and everything, but I actually thought to myself as I was scrolling "stop posting pictures of these cookies" because they looked SO good! The pictures are awesome :) I can't bear to not have these on my cookie trays, I am so making these.
ReplyDeleteI know this may not be the appropriate place to write this, but I just saw in the comments that you're a teacher, can I just say, from the bottom of my heart, thank you? It shouldn't take an absolute tragedy like the one that just occurred for us to realize how important teachers are, but I can't stop thanking every teacher I see. Not only do teachers give up so much extra money, unpaid hours, and so much emotional support, but they literally would (and have) risked their lives for their students. I can't think of a more selfless and under-appreciated career. You are literally shaping our future, so thank you.
Oh, Shauna! ... thank you so much for your very kind, heartfelt words. I absolutely love teaching and love my students. It's a second career for me, and changing to become a teacher is the best career decision I ever made. I truly, truly appreciate your 'thank you!!'
DeleteAnyway to make these eggless? I have a family member who doesn't do animal products at all!
ReplyDelete-Sarah
Sarah,
DeleteI've never tried to make them eggless ... but I do know there's a powdered egg substitute sold in the baking aisle at the grocery store that you mix with water. It's supposed to replace eggs ... but I can't vouch for its baking performance. Have you ever tried that? If you give it a go with these cookies, please let me know how it turns out. Enjoy!
I made these cookies for the second time this week, they were so amazing! My 6 year old had fun helping by dipping the dough in egg and nuts. :)
ReplyDeleteA couple of questions - the cookies were stuck to the pan, probably from my pressing them to make the indentation in the middle. Do you grease your cookie sheet or line with parchment paper when you make them?
Second - I made a double batch this evening (Wed), do you think they'd still be good for a party on Sat evening? Not sure if I should freeze them for that small amount of time.
TIA!!
Sorry I'm just seeing this comment on Saturday, so I didn't get back to you in time for your Saturday party question! But to answer anyway ... Yes, I think they'd be totally fine without freezing them from Wednesday to Saturday (though don't start eating any ... 'cause I doubt there'll be any LEFT by Saturday if you do!). I do not grease my cookie sheet or line it with parchment paper, though I should. I think parchment or a Silpat is the best way to go. Enjoy!
DeleteI just finished making a batch of these, and boy are they great! :) Thanks for the recipe and the great pictures!
ReplyDeleteYay! I'm so glad you liked them!
DeleteMade these this weekend. They are awesome. Did a double batch, second batch tried a variation. I used a hazelnut flavor for the dough and used crushed hazelnuts. Delightful both ways!
ReplyDeleteHello! Found these on the Pinfest and am so pinning them! They look fantastic!
ReplyDeleteJust found these on Pinfest---and PINNED!!! Looks awesome:)
ReplyDeleteJulie
http://www.thechirpingmoms.com
My husband brought these to a meeting he had at work. When he saw one of his co-workers again, she said she had dreams about these cookies they were so delicious ~ AND THEY ARE! They're definitely on my list for my yearly Christmas cookies!
ReplyDeleteOoooo, I love it! ... a new descriptor for these cookies .... DREAM-WORTHY!
DeleteDid you use unsalted butter or regular butter? I saw this recipe on another website and they used unsalted butter. They look absolutely delicious! Excited to make and taste them!
ReplyDeleteI used unsalted butter. They ARE delicious!! ... Enjoy!
DeleteAnxious to try these I only have Hershey's special dark cocoa powder in my cabinet right now...any thoughts on using this instead of unsweetened?
ReplyDeleteYou could certainly use the Hershey's special dark cocoa powder. Enjoy!
DeleteHow about making them larger and inserting a chocolate kiss in the middle of the caramel? Ahhhhhhhhh..........
ReplyDeleteGreat minds think alike! I actually did that for Valentine's Day & rolled them in Valentine sprinkles instead of pecans. Totally yummy. Here's the link if you'd like to check them out ... http://www.thekitchenismyplayground.com/2013/01/chocolate-valentine-kiss-cookies.html
DeleteHi,
ReplyDeleteThese look so yummy I made them the same day as I found your recipe! I didn't have any pecans so I skipped that part and made them naked (I do like the idea a commenter had of using crushed pretzels).
I did have some sea salt and gave each cookie a tiny sprinkle after filling with the caramel. The chocolate drizzle is so easy to do and looks so pretty. I drizzled right over the sea salt.
All I can say is... YUM! I love turtles so I'm definitely making these again with the pecans, but my salted caramel version was fabulous, too.
Your food styling and photos are what made me drop everything and bake, so pat yourself on the back; they are superb.
Thanks so much for a new favorite. I'm making them for my Super Bowl party!
The salted caramel sounds delicious, Susan. Such a great idea. And thank you soooo much for the kind and encouraging words about my photos! ... It's the part of blogging I'm least comfortable with, so very much appreciate the compliment.
DeleteSo glad you love the cookies!
Mmmm delicious!
ReplyDeleteI am making these now and I am making the caramel from scratch (I read in previous comments people were looking for substitutes) I found this awesome recipe http://www.justataste.com/2012/02/salted-caramels/
ReplyDeleteI am going to just spoon out the hot caramel into the cookie pool and what is left over pour into a pan for the squares. This is a no fail recipe that I have adapted to make pralines, left off the salt on top and topped with toasted coconut, poured over toasted nuts, drizzled chocolate over, you are only limited by your imagination...I have to give it all away otherwise I can't stop going into the kitchen for more.
My seven year old daughter and I made these this evening, and they were delicious! My chocolate drizzle didn't look as good as yours, but it didn't matter once it was in our stomachs! ; )
ReplyDeleteAmazing cookies now add a sprinkle of sea salt over the top...words cant express how the Carmel is enhanced
ReplyDeleteWow, these look amazingly wonderful and decadent.
ReplyDeleteOk...clearly I'm the only one confused here... But can you explain the use of eggs? The listing says one egg plus egg white but am I just supposed to use the whites in the batter (or just one egg white in the batter and the rest for dipping)? Can you clarify please?
ReplyDeleteThe one egg yolk is used in the batter. The two egg whites are used for dipping.
DeleteThese cookies look amazing but I'm not allowed to eat nuts anymore. :(
ReplyDeleteHowever, I'm still here because your measuring spoons are gorgeous! Where did you get them?
Isn't that spoon pretty?? That measuring spoon set was a gift from my best friend, so I'm not sure where she got it. But I did a quick internet search, and found them here:
Deletehttp://www.distinctive-decor.com/tin-woodsman-pewter-bamboo-measuring-spoons.html Oh, and I've also enjoyed this cookie recipe rolled in sprinkles INSTEAD of nuts and it's still delicious!!
Just found this recipe and have a question -- does the caramel dry/harden a bit, or does it stay liquidy/gooey? I'd like to add this to my cookie trays this year, but if it's too messy or sloppy other cookies will stick to them.
ReplyDeleteHi, Patty! The caramel stays a bit gooey. I wouldn't call it sloppy, like running out of the cookie ... but you wouldn't really want to stack other cookies directly on top of them. Hope that helps!
DeleteI am making these for a cookie swap this weekend, but could only find the caramel bits to melt, not the square ones in the wrapper. Do you happen to know how much caramel there is after it is melted? Like 1/2 cup, 1/3 cup, etc.. I understand if not.
ReplyDeleteThanks!
These look beautiful. Picture perfect.
ReplyDeleteThanks for sharing this recipe. Mine didn't turn out picture worthy, but I will try again!!! I used Heath (without chocolate) pieces instead of pecans because my mother is allergic to nuts. I ended up with 2 dozens cookies. I agree with the early posts about rolling all the dough then putting in the egg and nuts.
ReplyDeleteI just made these and they turned out amazing!!! Thanks for posting this :) It made 2 dozen. I used 1 oz chocolate instead of 1/2 oz like you said you did. Either way - yummy!!!
ReplyDeleteThanks for this recipe, I made these today and they are sooooo good! Made 28 cookies.
ReplyDeleteMy family is going to love these on Christmas eve !
One of my favorite recipes! Everything was perfection! Hubby brought them to work & his co-workers are convinced I shouldopen a bakery. LoL. I double or triple the batter, roll them into a log & refrigerate (up to 5 days) or freeze the dough....then slice, dip, roll & bake :) perfect every time. Thanks for such a yummy treat!!
ReplyDeleteHi!
ReplyDeleteI love it and want to try this for my niece's birthday this Saturday.
But I don't understand What "T." means in the ingredients;
8 T. (1 stick) butter, softened
2 T. milk
i'm hoping for your response. Thank you so much :)
Hi, Welamae! T. is the abbreviation for tablespoon ... tsp. is the abbreviation for teaspoon. Hope that helps. Enjoy!
Deletethese were amazing! thank you!!!
ReplyDeleteI am now in love with these! The recipe is perfect! Your instructions are thorough and your pictures beautiful! Thank you!!
ReplyDeleteMy cookies came out very dry. I used Splenda instead of sugar, but that's the only difference. I made sure to use one egg yolk only in the batter. It did not look like your picture. Any suggestions? Should I use more butter next time?
ReplyDeleteI would think that using Splenda would change how the dough behaves. More butter would make them spread, so I don't suggest increasing the butter. I would try them with granulated sugar, and see if that was indeed the difference.
DeleteThank you for this great recipe! As echoed here, I made these cookies as soon as I found the recipe. My husband who doesn't like sweets, couldn't stop eating them. I did make homemade salted caramel and they were delicious! However, the cookies were a bit dry. Would it make a difference if I used one whole egg in the batter? Why just the yolk? Thanks again!
ReplyDeleteI'm glad you husband enjoyed them! Using a whole egg would make the cookies rise more and have less of an indentation for the caramel, so I wouldn't suggest using a whole egg. Perhaps bake the cookies for about a minute less ... different ovens have slightly different temperatures, and the oven may have run just a touch hot. Enjoy!
DeleteMade these today, they were very good! Thank you for the gorgeous and inspiring pictures that prompted me to make the recipe! There's something about the way the caramel glistens in the middle of the cookie that is seductive and catches the eye. I'm not the best at making perfect looking cookies, but these came out looking very similar to the pictures. Pecans really are better when chopped mostly very fine. Baked for 12 minutes at 350 in my oven, which seems to be very true to temperature, and the texture was good, a bit of softness but not too much. No falling apart or anything.
ReplyDeleteSo glad you enjoyed them, Kitten!
DeleteI'm surprised no one asked yet about your spoon. I'm drooling over it. Where did you get such a lovely treasure?
ReplyDeleteIsn't it beautiful? That measuring spoon set was a gift from my best friend ... so sweet. I use them ALL the time. Here is a link to the set on Amazon: http://www.amazon.com/Crosby-Taylor-Measuring-without-Display/dp/B00ESYX48O/ref=sr_1_1?ie=UTF8&qid=1417442921&sr=8-1&keywords=pewter+bamboo+measuring+spoons
DeleteI made these for a cookie exchange and won 1st place for the most delicious cookies. They came out just as the pictures show and are so delicious. I am making more today for my husband because everyone at the party took my extras.
ReplyDeleteWow, these cookies are delicious!!! Mine came out looking just like the pictures. I'm wondering if those who had a problem with their dough spreading took too long with the egg/nut/ indentation steps and the dough warmed too much? It makes a small batch so I would advise doubling it at least if you are making them for other people because you're seriously going to want to eat 1/2 a batch yourself. Another trick I discovered is to use one hand to roll the dough ball in egg and then the other hand to roll it in the nuts. This way you don't end up with nuts stuck all over your fingers and it your egg bowl.
ReplyDeleteHi, does 2 T. Milk here mean 2 tablespoons? They look so delicious!
ReplyDeleteYes, it sure does! T. is the abbreviation for tablespoon. And oh yes, these cookies ARE delicious. Enjoy!
DeleteCould I roll these in crushed pretzels instead of nuts or would they just burn?
ReplyDeleteThese cookies are awesome! Do you think I could freeze the dough? I need to make cookies for an early xmas event, and also wanted to have some for xmas. I was hoping I could avoid making the dough twice..
ReplyDeleteThank you so much for sharing this recipe! I made these for my office holiday baking contest and I WON! So thank you thank you they were amazing and I plan to make them again!
ReplyDeleteMade these cookies today as my first try out. The results were great, I will be baking these for 3 different families this christmas and cannot wait for everyone to try these out as well. Thank you for the great idea, was very easy to make. My only mistake was making them a bit too big, I will be making the next ones smaller with more caramel !
ReplyDeleteThanks for allowing me to feature your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go. Happy Holidays!
ReplyDeleteI just won the our local SCBWI (Society for Children's Book Writers and Illustrators) chapter's holiday cookie contest with these. A few slight modifications -- I made the cookies bigger to decrease the caramel to chocolate ratio and used bittersweet chocolate for the drizzle. Thanks for the great recipe!
ReplyDeleteI needed to make these gluten free so I just changed the flour to my favourite gf flour and they turned out great! They do flatten a small amount but you just have to re-press the cookie like you said once out of the oven. I make my indent much bigger to fill it with even more caramel!!!!!!!
ReplyDeleteDelicious! Thank you for the recipe :)
Hi there! Love these cookies, they look so good! I want to try them but would just like to know if the caramel sets nicely? I don't want to pack these cookies if they get stuck on one another? Tanks and warm culinary regards
ReplyDeleteYum!! These look amazing! Need to make these!
ReplyDeleteHas any one tried freezing them? The complete finished cookie
ReplyDeleteWeird question maybe but I'm confused by the egg piece of the recipe. Says a whole egg separated plus additional egg white. Does that mean two egg whites into the dough?
ReplyDeleteThe one egg yolk is used in the batter. The two egg whites are used for dipping.
DeleteNo where in the directions do you say to put milk in the carmels when you melt them. Needless to say, after putting on the cookie to the point of being unedible. You should add that step to melting the caramels. I am going to try again.
ReplyDeleteIt's in Step 6 "Prepare the Caramel Filling."
DeleteNo fair sharing these unless you can deliver...:-) They look so good!
ReplyDeleteOh my god. Just found my new favourite cookie. Just made them and they are amazing.
ReplyDeleteThis truly is the perfect little cookie! Thanks for sharing it on the Friday Frenzy! Faith, Hope, Love, & Luck - Colleen
ReplyDeleteHello!
ReplyDeleteIs there a substitute for the heavy cream? Or can you just go without? Thanks!
Justmadethese.they turned out beautiful! Haven't tasted them yet but how can they not be delicious???
ReplyDeleteI am making these and wondered if I could use unsalted butter?
ReplyDeleteHello,. What size scoop did you use for the cookie? Thanks.
ReplyDeleteWhat scoop size to use?
ReplyDeleteI'm definitely making these! Thank you for sharing! Can these be frozen?
ReplyDeleteWe have never frozen them. We think they would freeze well if you wait to put on the caramel.
DeleteThis question might have already been asked, but wouldn’t caramel made from sweetened condensed milk work as a substitute for the caramels & cream mixture?
ReplyDeleteWhat size cookie scoop did you use?
ReplyDeleteTablespoon; we hope you enjoy.
DeleteThese are delicious and so pretty, I am bringing them for a cookie exchange tomorrow! Perfect chocolate cookie, perfect amount of caramel and the chocolate drizzle is beautiful! Wonderful recipe!
ReplyDeleteThese cookies look so delicious! I was thinking they would be a great addition to my Christmas cookie menu but I don't think I can wait that long to make them!
ReplyDeleteThanks for sharing at the What's for Dinner party! Hope your week is going great!
ReplyDeleteHello, I am wanting to make a very large batch if these for a big event. Am I able to freeze them as then thaw them the day of? Will the caramel freeze well?
ReplyDeleteWe do not suggest freezing as it will make the caramel sticky. We hope you enjoy these cookies.
DeleteCan you freeze these cookies?
ReplyDeleteThank you for sharing at Create, Bake, Grow & Gather this week Tracey.
ReplyDeleteI'm delighted to be featuring this recipe at tonight's party and pinning too.
Hugs,
Kerryanne