TURTLE THUMBPRINT COOKIES — Delightful chocolate nut thumbprint cookies with a caramel filling and chocolate drizzle.
I’ve seen these Turtle Thumbprint Cookies here and there around the Internet, but for some crazy reason, I never got around to trying them until now.
I don’t know why I waited so long because they are fantastic! I mean, there’s a little pool of caramel in the center. What’s not to love about that?
I made these earlier this week, and I just wanted to let you know– SO GOOD!!! Scrumptious, in fact! I am totally making them again for our family holiday party. Many thanks for sharing this recipe! ~ Robin
It would not be an exaggeration to say that these shot straight to the top of my must make Christmas cookie list. Besides all that caramel, I love that the dough isn’t too sweet.
I find that a food processor is the best way to finely chop the nuts, but I’ve also used my blender with good results.
With a drizzle of chocolate, these cookies are as pretty as they are delicious. I always double the recipe. With five of us, a single batch wouldn’t last a day!
Be sure to save this Turtle Thumbprint Cookies recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Turtle Thumbprint Cookies
- Cocoa powder
- Heavy cream
- Chocolate chips
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated, plus 1 additional egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cup pecans, very finely chopped
- 18-19 caramels, unwrapped
- 4 tablespoons heavy cream
- 2 oz. semi-sweet chocolate chips or melting chocolate (optional)
- In a medium bowl combine flour, cocoa, and salt.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated.
- Reduce speed to low and blend in flour mixture. Cover dough and refrigerate for one hour.
- Preheat oven to 350 degrees.
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans, coating evenly.
- Place cookies about 2 inches apart on a lightly greased baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake for 8-10 minutes, or until just set.
- Meanwhile, microwave the caramels and cream together in a small bowl for one minute. Stir and return to the microwave in 20-30 second increments, until caramel is melted and smooth.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture.
- Cool on the pan for about 10 minutes before transfer to a wire rack to cool completely.
- Prepare the Chocolate Drizzle (optional). Place chocolate in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Alternately, chocolate can be melted in the microwave at 50% power. Snip a small corner from the bag and drizzle chocolate over cookies.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 79mg Carbohydrates: 19g Fiber: 1g Sugar: 13g Protein: 2g
I just made these and they came out perfect! Thank you! Tomorrow I’m getting more caramels to make more for my cookie trays. A keeper. ~ Wendy
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Who Dished It Up First: Adapted from The Kitchen is My Playground.