Chocolate Turtle Cookies Sallys Baking Addiction from sallysbakingaddiction.com
Description
These turtle cookies are the perfect combination of chocolate, caramel, and pecans. They are chewy, sweet, and absolutely delicious. Whether you are making them for a special occasion or just as a treat for yourself, these cookies are sure to impress.
Prep Time
30 minutes
Cook Time
10-12 minutes
Ingredients
- 1 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2/3 cup cocoa powder - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1 cup chopped pecans - 1 cup caramel bits - 1/2 cup semi-sweet chocolate chips
Equipment
- Mixing bowls - Electric mixer - Measuring cups and spoons - Baking sheets - Parchment paper - Cooling rack
Method
1. Preheat the oven to 350°F (180°C). 2. In a mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. 3. Add the eggs and vanilla extract, mixing until well combined. 4. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. 5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. 6. Fold in the chopped pecans, caramel bits, and chocolate chips. 7. Line a baking sheet with parchment paper. 8. Use a cookie scoop or spoon to drop dough onto the baking sheet, spacing them about 2 inches apart. 9. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft. 10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Make sure your butter is softened to room temperature before starting. - You can use store-bought caramel bits or make your own by melting caramels with a bit of heavy cream. - If you don't have pecans, you can use walnuts or almonds instead. - These cookies are best stored in an airtight container at room temperature.
Yes, these cookies freeze well. Just make sure they are completely cooled before placing them in a freezer-safe container or bag.
Can I use milk chocolate chips instead of semi-sweet?
Yes, you can use any type of chocolate chips you prefer.
Can I use a different type of nut?
Yes, you can use any type of nut you prefer or leave them out altogether.
Recipe Tips
- Don't overmix the dough or the cookies will be tough. - Use a cookie scoop to ensure even-sized cookies. - If you like your cookies extra gooey, slightly underbake them and let them cool on the baking sheet for a few extra minutes. - Drizzle with melted chocolate or caramel for an extra special touch.
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