Soft & chewy chocolate cookies jam-packed with chocolate chips, pecans and topped with caramel. Pure greatness in cookie form!
You’ve made it half way in the week! That’s a treat in itself. Be proud. Be very proud.
Welcome to recipe #2 of the Christmas Cookie Countdown! It’s the first annual here and it’s a party in the cookie. Uh, I just said cookie instead of kitchen. It’s a party in the kitchen.
I shared with you one of my favorite cookies of all time. And today I’m leaning more towards the traditional side. When I think of Christmas, I think of dessert. My weakness: chocolate turtle candies. Everything about them.
So today my friends, I’ve taken all the flavors of turtle candies and turned it into pure greatness: fudgy, nutty, caramel-y greatness that is. Are you ready for this?😬
You’ll start off with a chocolate cookie base recipe. This cookie dough is so versatile (you’ll see!) To the dough you will mix in chopped pecans and chocolate chips. We are loading this cookie dough up. (At least as much as we can without the cookie falling apart.)
You must chill this cookie dough for at least an hour. It is much too sticky to handle to form into balls. So make sure you plan ahead.
Once the cookie dough has been chilled, you can get to work. Grab 1.5 to 2 Tablespoons of cookie dough and roll it into balls. These will be for 8-9 minutes in a 350F degree oven.
Now onto the caramel↓↓
Homemade caramel is so much better than store bought. And it’s so easy!
Slice up some butter and melt in a saucepan over medium-high heat. Add in the sugar and cream (or milk.)* Whisk the mixture constantly until the sugar is completely dissolved. Allow the mixture to come up to a bowl for no more than 3 minutes. That’s it!
The caramel will be extremely hot. Make sure you allow it to cool before drizzling over the cookies.
Chocolate turtle cookies you have my heart.
Get to baking! (and ignore the calories, they don’t count in December.)
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Chocolate Turtle Cookies
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 3/4 cup + 1/4 cup chopped pecans separated
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup 1 stick unsalted butter
- 1 cup light brown sugar packed
- 1/3 cup heavy cream*
In a medium bowl, combine the flour, baking soda, salt and cornstarch. Whisk together and set aside.
In a stand mixer or using a hand mixer with the paddle attachment, beat the butter on high until smooth. Turning the mixer on medium, add both sugars and beat until light and fluffy (about 2 minutes.) Add in the egg and vanilla and mix until combined.
With the mixer on low, slowly incorporate the flour mixer in 1/2 cup increments until just combined. Add in the chocolate chips and 3/4 cup pecans and mix together until combined. The dough will be sticky.
The dough requires to be chilled for an hour. Place into a container, or leave in the bowl and cover tightly. It is much too sticky to handle to form into balls. So make sure you plan ahead.
Preheat the oven to 350F degrees. Line a baking sheet with a silicone baking mat (preferred) or parchment paper. Grab 1.5 to 2 Tablespoons of dough and roll into a ball. Place 12 on the baking sheet and bake for 8-9 minutes. The cookies will look slightly under baked, but that's OK. After pulling the cookies out of the oven, slightly push down on them. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cut the butter into Tablespoon slices. This will help the butter melt evenly.
In a medium sauce pan, over medium-high heat, melt the better. Once the butter is melted add in the brown sugar and heavy cream. Whisk continuously until sugar is dissolved.
Bring to a bowl for 3 minutes (no more.) Remove from the heat and allow the caramel to cool. Store in a mason jar or airtight container in the refrigerator for up to a month.
After the caramel has cooled, drizzle the top of each cookie with caramel and top with remaining 1/4 cup chopped pecans. Cookies will stay fresh for up to 7 days in an airtight container.
Christina's Tip: To reheat caramel, place in a microwave safe bowl and place in microwave in 30 second increments, stirring in between.
*Heavy cream or half-and-half will give you the best tasting caramel. If you need to use milk, stick to whole milk.
See more cookies in the Christmas Cookie Countdown!
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