Description
Indulge in these decadent Salted Caramel Turtle Thumbprint Cookies featuring a rich cocoa cookie base rolled in crunchy pecans, filled with gooey melted caramel, and drizzled with smooth chocolate. A perfect treat combining textures and flavors of chocolate, caramel, and sea salt for a delightful dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg, yolk and white separated
- 1 1/2 tsp vanilla extract
- 2 Tbsp buttermilk
- 1 1/4 cups finely chopped pecans
Topping Ingredients
- 15 caramels (such as Kraft)
- 2 1/2 Tbsp heavy cream
- Flaky or coarse sea salt
- 3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate
- 2 tsp shortening
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside for later use.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, whip the softened unsalted butter, granulated sugar, and light-brown sugar on medium-high speed until the mixture becomes slightly pale and fluffy, approximately 2 minutes.
- Add Egg Yolk and Flavorings: Mix in the egg yolk and vanilla extract until combined, then blend in the buttermilk to incorporate moisture.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet mixture, mixing just until combined to avoid overworking the dough.
- Chill Dough: Shape the dough into a ball, place it on plastic wrap, flatten into a 6-inch disk, wrap tightly, and chill in the refrigerator for 45 minutes or up to 1 day. Before shaping, allow the dough to come to room temperature slightly if chilled longer to prevent cracking.
- Preheat Oven and Prepare Egg White: Preheat the oven to 350 degrees Fahrenheit. Retrieve the reserved egg white from the refrigerator and whisk vigorously until frothy.
- Coat Dough Balls in Pecans: Place the finely chopped pecans in a separate bowl. Shape the dough into 1-inch balls (about 18 grams each). One at a time, dip each ball into the frothy egg white, letting excess drip off, then roll it in the chopped pecans, gently pressing if necessary to adhere the nuts well.
- Form Thumbprints: Arrange the coated dough balls on parchment paper-lined baking sheets. Use your thumb to press a deep indentation in the center of each ball to create the thumbprint.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the cookies are set. Immediately after baking, use the back of a rounded teaspoon to deepen the indentations for more space to add caramel. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Prepare Caramel Filling: In a microwave-safe bowl, combine the caramels and heavy cream. Heat on high power in 30-second intervals, stirring after each, until the mixture is melted and smooth.
- Fill Cookies with Caramel: Spoon the warm caramel into the indentation of each cooled cookie. Sprinkle a small pinch of flaky or coarse sea salt over the caramel for contrast and flavor enhancement.
- Melt Chocolate Drizzle: In another microwave-safe bowl, place chopped chocolate and shortening. Heat on 50% power in 30-second intervals, stirring between, until smooth and melted. Transfer to a piping bag or a zip-top bag with a small cut at the corner.
- Decorate Cookies: Drizzle the melted chocolate over the caramel-filled cookies. Allow the chocolate to set completely before storing the cookies in an airtight container.
Notes
- Chilling the dough longer than 1 hour may cause it to become too firm; let it sit at room temperature for a few minutes before shaping to prevent cracking.
- If you don't have buttermilk, substitute with 2 tablespoons of milk mixed with 2 teaspoons of lemon juice or vinegar, allowed to sit for 5 minutes.
- Use a piping or ziplock bag with a small tip cut for precise chocolate drizzle control.
- To keep pecans extra crunchy, toast them lightly in a dry pan before chopping.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- For a milk-free version, substitute butter, caramel, and chocolate with vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
