These cookies are like everyone’s favorite turtle candies in cookie form. Soft, chewy cookies with a center of caramel & a drizzle of chocolate are so decadent and delicious you might not want to share.
1egg white plus egg white from separated egg above
1-¼cuppecans,chopped fine
Caramel Filling
14soft caramel candies
3Tablespoonsheavy cream
Chocolate Drizzle
1teaspoonshortening
2ozsemi-sweet chocolate(about ⅓ cup chips)
Instructions
In a medium bowl, combine flour, cocoa and salt. Set aside.
Cream butter and sugar together until smooth and fluffy. Add egg yolk, milk and vanilla extract and mix well. Reduce speed on mixer to low and add dry ingredients. Wrap dough tightly in plastic wrap and place in refrigerator to firm up for at least 1 hour.
Preheat oven to 350 degrees.
To assemble cookies for baking, first whisk the 2 eggs whites until frothy. In another bowl, place the finely chopped pecans. Now, form small balls using the palms of your hands and dip first into egg whites and then into pecans. Place 2" apart on ungreased cookie sheets and make a small indentation in the center of each with the back of a ½ teaspoon measuring spoon.
Bake for 12 minutes.
While cookies are baking, melt caramels and cream in the microwave for 1 minute. Stir and microwave one more minute or until melted.
Remove cookies from oven and place baking sheets on wire racks then immediately repress the indentation in each cookie. Fill indentations with a small amount of melted caramel mixture. Let cool for another 10-15 minutes on cookie sheets then remove to wire racks to finish cooling.
Once cooled, prepare chocolate drizzle by melting shortening and chocolate together in microwave in 30 second increments. Stir in-between. Do not overcook. Once melted, place in small resealable bag, snip corner and drizzle back and forth over the top of the cookies.