These cookies were the favorite for a lot of family members. They are soft and gooey (exceptionally so thanks to the caramel drizzle) with an appropriate amount of add-ins. The chocolate cookie is not messing around and would be a treat on its own.
I think they would have benefited from incorporating the chocolate chips and walnuts into the cookie dough, rather than rolling the balls in a mixture of chocolate chips and walnuts. I even wonder if making larger cookies with a mini Rolo at the center would be a better option here, like these cookies, that would prevent the mess eating them creates.
CHOCOLATE TURTLE COOKIES
Based on this recipe.
1 cup (125 g) all-purpose flour
1/2 cup + 2 tbsp. (52 g) unsweetened natural cocoa
1 tsp. baking soda
1/8 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
2 tbsp. milk
1/2 cup (90 g) mini semi-sweet chocolate chips
3/4 cup (105 g) pecans, chopped
Easy Caramel Sauce:
14 Werther’s Original Baking Caramels
1 tbsp. heavy cream/half-and-half/whole milk
- For the cookies: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment, beat butter on high speed for 1 minute, scraping down the sides as needed.
- Reduce the speed to medium, and add the sugars until combined.
- Beat in the egg and vanilla, scraping the sides as needed.
- With the mixer turned off, pour the dry ingredients into the wet ingredients, then mix on low speed until a dough is formed.
- Increase the speed to medium, and add the milk.
- Scoop 1.5 tablespoon sized balls onto parchment-lined baking pan. Cover tightly with plastic wrap and chill for at least 2 hours.
- In a small bowl, combine the mini chocolate chips and pecan pieces.
- Remove dough from fridge and keep at room temperature for 10 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper/silicone mats.
- Roll each ball in the chocolate chips and pecans, then freeze balls for 5-10 minutes.
- Bake each batch for 10-12 minutes, then remove from oven to cool for 5 minutes before transferring to a wire rack to cool completely.
- For the caramel: Add the caramels and milk to a small saucepan over medium-low heat, stirring constantly until melted.
- Turn off the heat and keep in the pan until ready to use.
- Drizzle caramel over the cookies and allow to set for at least 10 minutes.
NOTE: Cookies without caramel sauce may be frozen for up to 2 months.