Wednesday, March 28, 2012
Chocolate Turtle Cookies
I think that I just found my new go-to holiday/event cookie recipe. These little round caramel pockets are so good and just have a great presentation about themselves. The glossy caramel is what really does it, in my opinion. And I love how they aren't too sweet - the chocolate cookie dough is just chocolatey enough to get the flavor without overwhelming when combined with the caramel.
My thighs will hate me for this recipe, or rather I will hate them, but sometimes it's just all worth it!
Chocolate Turtle Cookies (via Pinterest, from Pixelated Crumb)
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream
Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and 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.
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.