Turtle… cookies?!? How could I do that to the poor turtles?! Come on guys, I didn’t actually bake a turtle into a cookie. You are so silly for even considering that I might do such a thing! In fact, these turtle cookies are based off of the pecan, caramel, chocolate confection called a “turtle. I’m sure you already know this though. These cookies are splendid. The base is a chocolate thumbprint shortbread cookie. The thumbprint is filled with a homemade caramel sauce and toasted pecans, and everything is topped with a chocolate drizzle and flaky salt. If that does not sound like an absolute dream to you, then I don’t know what does.
Do I really have to make caramel?
Look, I get it. You’re a busy person. You don’t want to spend all day making cookies, and that’s totally okay! If you want to make your life a little easier, by all means, please go out and buy your favorite caramel sauce and use that in lieu of making your own. I will warn that store bought caramel sauce may be a bit runny, so the cookies might be a bit messier. As long as you’re cool with that though, totally go for store bought! Personally, I love the simplicity of homemade caramel. With only four ingredients and no preservatives, it makes me happy, but what you do is ultimately up to you. I will not judge you in the slightest! Regardless of your choice, the cookies will be just as tasty, and you will still please any and every body who tries them.
Is flakey salt a necessity? Its kinda expensive…
I know flaky salt is expensive, so I am here to tell you that you also do not need it if you’re looking to save a couple bucks. I know I bought a little box of Maldon salt for $7 from my local grocery store. It was expensive, and I was not thrilled about spending that kind of money on salt, BUT I only use it as a garnish for occasional things. And if you’re going to do that, then I think the purchase is worth it. It’s a tiny novelty in this crazy world, and I love it. If you would prefer to save $7 for a lunch or coffee or literally anything else but salt, feel free to, just make sure to add an extra 1/4 teaspoon to your caramel sauce to make up for it!
Turtle Cookies
Ingredients
For the Cookies:
- 1 cup Unsalted Butter room temperature
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- ½ cup Cocoa Powder
- 1¾ cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
For the Caramel
- 1 cup Granulated Sugar
- ½ cup Heavy Whipping Cream room temperature
- ¼ cup Unsalted Butter room temperature, cubed
- ¼ teaspoon Kosher Salt
For the Toppings:
- 1 cup Pecans
- 4 ounces Dark Chocolate melted
- 1 tablespoon Flaky Salt
Instructions
For the Cookies:
- Preheat your oven to 350°F. Grease and line a cookie sheet.
- In a large bowl, combine the butter and sugars together with a hand mixer (or use a stand mixer with the paddle attachment if you have one). Beat for 2-3 minutes until light and fluffy. Add the cocoa powder and beat until totally incorporated.
- In a separate medium bowl, add the flour, salt, baking soda, and baking powder. Whisk to combine, then add this to the butter mixture in the other bowl. Beat until no streaks of flour remain.
- Using a cookie scoop (or your hands) scoop tablespoon-sized balls of cookie dough and press an indent into the center with your fingers. Place 12 per baking sheet and bake for 12 minutes.
- When the cookies come out of the oven, use a spoon to press the indent in further, the cookies rise in the oven so you need to make sure you have a good sized indent.
- Allow to cool before adding caramel-pecan and chocolate toppings.
For the Caramel:
- In a large heavy bottomed saucepan, add the sugar. Put it over medium-low heat until you see the sugar begin to melt. When the sugar starts to liquefy, swirl it a bit to distribute the heat evenly. Try not to stir the caramel. Be patient, it will all work out. Once it reaches a nice amber color, add the heavy cream and whisk until combined. It will bubble and sieze at first but keep stirring, it will smooth out. Add the butter and stir to incorporate. Set aside to cool.
For the Pecans:
- Chop 1 cup of pecans and toast them for 1 minute in a pan on the stove. When they become fragrent, take them off the heat and pour them into the caramel sauce. Stir to combine.
For Assembly:
- Once the cookies are cooled, spoon the pecan caramel mixture into the thumbprints in the cookies. Drizzle with melted dark chocolate and top with flaky salt. Enjoy!
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