Turtle Thumbprint Cookies are a delightful treat that combines many wonderful flavors. These cookies have a rich chocolate base, a soft caramel center, and a crunchy pecan coating. They are perfect for any occasion, whether it is a family gathering, a holiday celebration, or just a fun night in. If you love cookies that give you a little bit of everything in each bite, then Turtle Thumbprint Cookies are a perfect choice.
WHY YOU WILL LOVE THIS RECIPE
You will love these cookies for many reasons! First, they are easy to make. Even if you are new to baking, you can follow the steps and create a great batch of cookies. The combination of flavors is fantastic. The chocolate, caramel, and pecans work together wonderfully. Each bite is a mix of rich chocolate and gooey caramel, topped with crunchy nuts.
These cookies also look lovely. They make a great treat for parties or gifts for friends and family. Plus, they smell amazing while baking. The warm scent of chocolate and caramel will fill your kitchen and get everyone excited. You will want to share these cookies with everyone!
HOW TO MAKE Turtle Thumbprint Cookies
Making Turtle Thumbprint Cookies is a fun process. You get to make the dough, roll it into balls, and fill them with delicious caramel. Each step is enjoyable and rewarding.
EQUIPMENT NEEDED
To make these cookies, you will need some basic equipment. Here is a list of what you will need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
- Microwave-safe bowl (for melting caramels)
- Small zip-top plastic bag (for chocolate drizzle)
- Wire rack (for cooling)
Ingredients You’ll Need:
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 2/3 cup granulated sugar
- 1 large egg (separated, plus 1 additional egg white)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cup pecans (very finely chopped)
- 18-20 caramels (unwrapped)
- 4 tablespoons heavy cream
- 2 ounces semi-sweet chocolate chips or melting chocolate (optional)
STEP-BY-STEP INSTRUCTIONS:
- Mix Dry Ingredients: In a medium bowl, combine flour, cocoa powder, and salt. Mix well and set aside.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2 minutes.
- Add Wet Ingredients: Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture, and mix until everything is nicely incorporated.
- Combine Ingredients: Reduce the mixer speed to low and blend in the flour mixture until just combined. After mixing, cover the dough with plastic wrap and refrigerate for one hour.
- Preheat Oven: While the dough is chilling, preheat your oven to 350 degrees Fahrenheit.
- Prepare Egg Whites and Pecans: In a small bowl, whisk the egg whites until frothy. In another bowl, place the finely chopped pecans.
- Form Dough Balls: After the dough has chilled, take it out of the refrigerator. Roll the dough into 1-inch balls.
- Coat with Egg Whites and Pecans: Dip each dough ball into the whisked egg whites, making sure to coat them, then roll them in the chopped pecans so they are evenly covered.
- Arrange on Baking Sheet: Place the coated cookies about 2 inches apart on a lightly greased baking sheet.
- Create Indentations: Using a 1/2 teaspoon measuring spoon, gently press into the center of each dough ball to make an indentation.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they are just set.
- Prepare Caramel Filling: While the cookies are baking, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for one minute. Stir, and then return to the microwave in 20-30 second increments until the caramel is melted and smooth.
- Fill the Indentations: When you take the cookies out of the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the warm caramel mixture.
- Cooling Time: Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Drizzle (optional): If you want to add a chocolate drizzle, you can melt the chocolate. Place it in a small zip-top plastic bag. Set the bag in a bowl of warm water to soften. Gently knead until melted and smooth. Alternatively, you can melt the chocolate in the microwave at 50% power. Once melted, snip a small corner of the bag and drizzle it over the cookies.
HOW TO SERVE Turtle Thumbprint Cookies
You can serve Turtle Thumbprint Cookies in many ways. They are delightful on their own, but here are a few suggestions to make them even more special:
- Pair them with a glass of cold milk or a warm cup of coffee.
- Serve them on a beautiful platter at parties or gatherings to impress your guests.
- Pack them in a cute tin as a homemade gift for friends or family.
STORAGE & FREEZING: Turtle Thumbprint Cookies
To keep your Turtle Thumbprint Cookies fresh, store them in an airtight container at room temperature. This will keep them soft and chewy for several days. If you want to keep them longer, you can freeze them.
To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. After that, transfer them to an airtight freezer bag, and they will stay good for up to three months. Let them thaw at room temperature before serving.
SERVING SUGGESTIONS
Here are some ideas for serving Turtle Thumbprint Cookies:
- Dessert Plate: Serve them on a dessert plate with a scoop of vanilla ice cream alongside.
- With Fruit: Pair the cookies with fresh fruit for a delicious contrast.
- Cookie Bar: Create a cookie bar with different types of cookies for a fun dessert spread.
VARIATIONS
While Turtle Thumbprint Cookies are delicious as is, you can try some variations:
- Different Nuts: Instead of pecans, use walnuts or almonds for a different flavor.
- Chocolate Variations: Use dark chocolate or milk chocolate chips for the drizzle.
- Flavored Caramels: Try flavored caramels, like sea salt caramel or chocolate caramel, for an extra twist.
FAQs
- Can I use unsweetened cocoa powder? Yes, using unsweetened cocoa powder is completely fine for this recipe. It will still provide that rich chocolate flavor.
- How do I know when the cookies are done baking? The cookies are done when they are just set and the edges are slightly firm. They will continue to cook a bit while cooling.
- Can I make the dough ahead of time? Yes! You can make the dough and refrigerate it for up to 24 hours before baking.
- Is it necessary to chill the dough? Chilling the dough helps it hold its shape while baking, so it is recommended. Skipping this step may result in cookies spreading out too much.
MAKE-AHEAD TIPS FOR Turtle Thumbprint Cookies
If you want to prepare ahead of time, here are some helpful tips:
- Prepare the Dough: You can make the cookie dough and chill it a day in advance.
- Bake and Store: Bake the cookies a day or two before your event and store them in an airtight container.
- Make the Caramel Filling Early: The caramel filling can be made ahead of time and stored in the refrigerator until ready to use. Just reheat it slightly before filling the cookies.
Enjoy making and sharing your Turtle Thumbprint Cookies! They are a sweet treat that everyone will love.
Turtle Thumbprint Cookies
Ingredients
Method
- In a medium bowl, combine flour, cocoa powder, and salt. Mix well and set aside.
- Using an electric mixer on medium-high speed, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture, and mix until nicely incorporated.
- Reduce the mixer speed to low and blend in the flour mixture until just combined. Cover the dough with plastic wrap and refrigerate for one hour.
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk the egg whites until frothy. Place finely chopped pecans in another bowl.
- After the dough has chilled, roll it into 1-inch balls.
- Dip each dough ball into the egg whites, then roll them in chopped pecans.
- Arrange the coated cookies about 2 inches apart on a lightly greased baking sheet.
- Using a 1/2 teaspoon measuring spoon, gently press into the center of each dough ball to create an indentation.
- Bake for 8-10 minutes, or until just set.
- While cookies are baking, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave for one minute, stir, then continue in 20-30 second increments until melted.
- When cookies come out of the oven, gently re-press the indentations and fill each with about 1/2 teaspoon of warm caramel.
- Let cookies cool on the pan for about 10 minutes before transferring them to a wire rack.
- If desired, melt the chocolate for drizzling; place it in a small zip-top bag, melt, and drizzle over the cookies.