A cookie version of those beloved chocolate turtle candies. Soft cream cheese cookies are filled with caramel and pecans and drizzled with chocolate just like the original.
Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray or line with parchment or a silicone mat.
In a large bowl, cream butter, cream cheese, and sugars until creamy. Continue beating while you add egg yolks and vanilla extract.
Continue beating while you add egg yolks and vanilla extract.
In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture beating until well mixed.
Stir in caramel bits, chocolate chips, and chopped pecans. The dough will be thick.
Shape into balls or drop by rounded tablespoon on prepared cookie sheets. Leave about 2" in-between as they will spread slightly.
Bake 10-12 minutes. Allow to cool on baking sheets for 4 minutes then remove to wire racks to cool completely.
Once cool, place wax paper on a cookie sheet under the wire racks, then drizzle cookies with melted chocolate and caramel sauce.
To melt chocolate, place in microwave-safe measuring cup and melt in microwave on high in 30 second intervals, stirring in-between, until all chocolate is melted. This usually takes about 1-½ minutes. Place in resealable plastic bag, cut a small hole in one corner and drizzle over cookies.
To melt caramels, place caramels and heavy whipping cream in microwave-safe measuring cup or bowl. Melt in microwave on high in 30 second intervals, stirring in-between, until smooth. It usually takes about 1-½ to 2 minutes. Place in resealable plastic bag, cut a small hole in one corner and drizzle over cookies in the opposite direction than the chocolate drizzle.
Let set then store in covered tins on the countertop.
Notes
BAKING TIPS FOR CHEESECAKE COOKIESMake sure to measure the flour correctly. Always scoop the flour into the measuring cup and level off with a knife.Make sure the butter and the cream cheese have been brought to room temperature. They should be soft to the touch. This will ensure a creamy, well-incorporated batter.DO NOT OVERBAKE these cookies! The more you bake them the crisper and more crumbly they become. Take the cookies out of the oven when the bottoms are just getting a hint of golden brown and the tops still look white.