Description
Delightful Turtle Thumbprint Cookies combine rich chocolate cookie bases rolled in sugar with a luscious homemade caramel filling and a pecan topping. These thumbprint cookies offer a perfect balance of sweet chocolate, creamy caramel, and nutty crunch, ideal for a special treat or holiday baking.
Ingredients
Scale
Cookies:
- 1 ¾ cup (210g) all-purpose flour
- ½ cup (40g) Dutch-processed cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cornstarch
- ¾ cup (170g) unsalted butter
- 1 cup (213g) brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (50g) granulated sugar, for rolling
Caramel Filling:
- 2 ½ Tbsp (35g) unsalted butter, room temperature
- ⅓ cup (71g) brown sugar
- 2 Tbsp (39g) corn syrup
- ⅓ cup (104g) sweetened condensed milk
- 1 tsp heavy whipping cream
- ¼ tsp vanilla extract
- ¼ tsp salt
- 35 pecans (halved)
Instructions
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone mats to prevent sticking and ease cookie transfer.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and cornstarch until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.
- Add Eggs: Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed to ensure thorough incorporation.
- Combine Dough: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
- Shape Cookies: Scoop 1 tablespoon of dough into balls using a #60 cookie scoop. Roll each ball in granulated sugar and place them 2 inches apart on prepared baking sheets.
- Make Indentations and Chill: Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheets in the freezer for 10 minutes to firm the dough.
- Bake Cookies: Preheat oven to 350°F (177°C). Bake the cookies for 10-11 minutes until edges are set but centers remain soft. Immediately after baking, press the centers again to deepen the indentations as they shrink.
- Cool Cookies: Allow cookies to cool completely on the baking sheets before filling.
- Make Caramel Filling: In a small saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Heat over medium-high, stirring constantly until the mixture bubbles.
- Finish Caramel: Stir in heavy cream and continue stirring until caramel bubbles vigorously, deepens in color, and reaches 225ºF (107ºC).
- Flavor Caramel: Remove from heat and stir in vanilla extract and salt.
- Cool Caramel: Pour caramel into a separate container and let cool for about 30 minutes until thickened.
- Fill Cookies: Spoon approximately 1 teaspoon of caramel into each cookie indentation, making sure it stays neatly inside the center.
- Add Pecans: Gently press a pecan half on top of the caramel in each cookie. Allow caramel to set fully before serving or storing.
Notes
- Gluten Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend such as King Arthur’s Measure for Measure Gluten Free Flour.
- To Store: Store finished cookies in an airtight container for up to four days, separating layers with parchment or wax paper.
- To Make Ahead: Chill cookie dough for up to 24 hours before shaping and baking to enhance flavor and texture.
- To Freeze: Flash freeze baked cookies, then transfer to freezer-safe containers. Thaw on the counter overnight. For dough, roll into balls and freeze on a baking sheet before storing. Thaw dough overnight in the fridge; then roll in sugar, make indents, and bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
