Turtle Thumbprint Cookies
These Turtle thumbprint cookies are rolled in pecans, filled with caramel, and drizzled with chocolate. They are the ultimate Christmas cookie.
Equipment
- baking sheets
- parchment paper
- mixing bowls
- electric mixer
- measuring cups spoons
- small saucepan or microwave-safe bowl
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, separated (keep yolk and white separate)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 20-24 soft caramels, unwrapped
- 2 tablespoons heavy cream
- 1/2 cup semi-sweet chocolate chips for drizzle
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- Beat butter and sugar until light and fluffy. Add egg yolk, milk, and vanilla. Mix well.
- In a separate bowl, whisk flour, cocoa powder, and salt. Stir into wet mixture until dough forms.
- Whisk the reserved egg white in a small bowl until foamy. Place pecans in another shallow bowl.
- Scoop dough into 1-inch balls. Dip each ball into egg white, then roll in chopped pecans.
- Place on baking sheets and press your thumb or the back of a spoon into the center to create an indent.
- Bake 10–12 minutes, until set. If needed, gently press the centers again right after baking. Cool completely.
- Melt caramels with heavy cream in a saucepan or microwave until smooth. Spoon caramel into each cookie center.
- Melt chocolate chips and drizzle over cooled cookies.
- Let set until caramel and chocolate firm up.
Notes
For cleaner thumbprints, press gently into the centers again right after baking. Let the caramel cool slightly before filling to avoid overly runny centers.