Salted Caramel Turtle Cookies - Recipe from Price Chopper
Salted Caramel Turtle Cookies
Rolled in pecans and drizzled with rich chocolate, warm up tastebuds with this sweet, gooey caramel cookie recipe
Rolled in pecans and drizzled with rich chocolate, warm up tastebuds with this sweet, gooey caramel cookie recipe
- For the cookies (steps 1-9), whisk together flour, cocoa powder and salt, in a mixing bowl and set aside.
- Whip butter, granulated sugar and brown sugar on medium-high speed until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. Slowly add in dry ingredients and mix just until combined.
- Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6" disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
- Preheat oven to 350° F.
- Remove egg white from refrigerator and whisk vigorously until frothy.
- Place finely chopped pecans in a bowl.
- Shape dough into 1" balls, working with one at a time, drop into egg white and roll to evenly coat then lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat.
- Transfer to parchment paper-lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven 10 - 12 minutes.
- Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes. Then transfer to a wire rack to cool completely.
- For the toppings (steps 10-12), place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth.
- Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.
- Place chocolate into a separate microwave safe mixing bowl. Heat mixture in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or Ziploc bag and cut tip of corner. Drizzle over cookies. Allow to set, then store in an airtight container.
