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Homemade Turtle Thumbprints Cookies photo

Turtle Thumbprints Cookies

These Turtle Thumbprints Cookies are a delightful mix of rich chocolate, creamy caramel, and crunchy pecans!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup Butter unsalted, at room temperature
  • 1 cup Granulated Sugar
  • 1 large Egg yolk separated from white
  • 2 tablespoons Milk any type
  • 1 teaspoon Vanilla Extract pure
  • 1 cup All-Purpose Flour
  • 1 cup Dutch-Process Cocoa Powder
  • ½ teaspoon Salt
  • ½ cup Finely Chopped Pecans
  • 16 pieces Caramels unwrapped
  • 1 tablespoon Milk for melting caramels
  • ½ cup Semi-Sweet Chocolate Chips optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Cookie Scoop
  • Oven thermometer
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk, milk, and vanilla, mixing well.
  3. Step 3: In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet mixture, stirring until combined.
  4. Step 4: Fold in the chopped pecans.
  5. Step 5: Use a cookie scoop to form balls of dough and place them on a lined baking sheet.
  6. Step 6: Create an indentation in the center of each cookie.
  7. Step 7: Bake for 10-12 minutes until edges are set.
  8. Step 8: Melt the caramels with milk and stir until smooth.
  9. Step 9: Fill each thumbprint with melted caramel and cool on a wire rack.
  10. Step 10: Drizzle with melted chocolate and garnish with pecan halves if desired.

Notes

  • Use room temperature butter for better mixing.
  • Feel free to use walnuts instead of pecans.
  • Store in an airtight container for up to a week.
  • Freeze for longer storage, up to three months.
  • Experiment with different types of chocolate for drizzling!