Tasty Tuesday: Turtle Cookies

Despite my lack of food posts around these parts lately, I have been baking and cooking up a storm.  Last week we had my immediate co-workers for a holiday open house (more to come on that), this week we are hosting Chris’ co-workers, and I’ve contributed baked goods to our daycare and office Christmas parties.  Among all the items I’ve made, I think these are the most beautiful.  Behold…

Yes, these are indeed things of beauty.  Chocolate cookies, rolled in pecans and covered in caramel with a chocolate drizzle.  And, really, they aren’t even that hard to make!

If you think you’re interested in making these, read no further and head on over to get the full recipe with beautiful pictures.  Everything you need is there. If you need a bit more convincing, then please follow along with the pictures!

As most cookie recipes start, this one begins by combining dry ingredients (cocoa, flour and salt) and setting them off to the side.

Next you cream the butter with the sugar and add in milk, egg yolk and vanilla.

Combine the butter mixture and the dry ingredients and then taste some of the best chocolate cookie dough in the world.  For real.

The recipe called for chilling the dough for an hour, so I took a nap.  It’s true.  Then I got back to business.  (When I made these a second time I didn’t chill the dough and it worked just as well.  Shortcut!)

Here is where things get a bit messy.  You take your reserved egg whites in one bowl and chopped pecans in another bowl, and then you dip balls of cookie dough into each.  I placed mine on a parchment lined cookie sheet because I am lazy when it comes to clean up.

Before baking, you make a cute little indent in each cookie.  I used a teaspoon.  Then I baked these for about 10 minutes at 350.

The last (and most fun steps) involve melting caramels with heavy cream and filling in the centers.  Then you melt some chocolate chips in a small bag and drizzle chocolate over the top.  Because it looks pretty!

I needed to save my cookies for a party, so I popped them into the freezer for an hour or so before stacking them between waxed paper and storing them in the fridge.  I do recommend eating them still warm, though…my taste test was quite good!

The whole recipe in full detail can be found here, so please do yourself a favor and go make some now!

Oh, and if you’re looking for more holiday baking ideas, may I recommend coconut snowball cookies, chocolate mint wafers, chocolate peppermint chip cookies, or peanut butter chocolate chunk brownies?

What have you been baking this holiday season.  Any good recipes to share?


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