Description
These Salted Caramel Turtle Thumbprint Cookies combine a rich chocolate dough coated in crunchy pecans with a luscious salted caramel center and a drizzle of melted chocolate, creating a decadent treat perfect for dessert or special occasions.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 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
Toppings
- 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.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, whip the softened butter, granulated sugar, and light-brown sugar on medium-high speed until slightly pale and fluffy, about 2 minutes.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully incorporated.
- Add Buttermilk and Dry Ingredients: Blend in the buttermilk. With the mixer on low speed, slowly add the dry ingredients and mix just until combined to form the dough.
- Chill Dough: Shape the dough into a ball, place on a sheet of plastic wrap, flatten into a 6-inch disk, wrap tightly, and chill for 45 minutes until slightly firm. Dough can be chilled up to 1 day; if longer than a few hours, let rest at room temperature slightly before using to avoid cracking.
- Preheat Oven and Prepare Pecan Coating: Preheat the oven to 350 degrees Fahrenheit. Remove the reserved egg white from the refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl.
- Shape and Coat Dough Balls: Shape dough into 1-inch balls (approximately 18 grams each). One at a time, dip each ball into the frothy egg white, letting excess drip off, then roll immediately in chopped pecans to coat evenly. Gently press nuts if needed to ensure sticking.
- Make Indentations: Transfer coated balls to parchment-lined baking sheets. Use your thumb to make a deep indentation in the center of each dough ball.
- Bake Cookies: Bake in preheated oven for 12 minutes until set. Remove from oven and gently press down on the indentations again with the bottom of a rounded teaspoon to create more space for caramel filling.
- Cool Cookies: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Prepare Caramel Topping: Place caramels and heavy cream in a microwave-safe bowl. Heat on high power in 30-second intervals, stirring after each, until melted and smooth.
- Fill Cookies with Caramel: Spoon the warm caramel into the indentations of each cookie and sprinkle with a small pinch of flaky sea salt.
- Melt Chocolate: In a separate microwave-safe bowl, combine chopped chocolate and shortening. Heat on 50% power in 30-second intervals, stirring between, until melted and smooth.
- Drizzle Chocolate Over Cookies: Pour melted chocolate into a piping or ziplock bag, cut the tip of the corner, and drizzle chocolate over the caramel-filled cookies.
- Set and Store: Allow chocolate to set at room temperature. Store cookies in an airtight container.
Notes
- Chilling the dough helps prevent spreading and maintains the shape of the thumbprint indentation.
- If dough becomes too firm after chilling, let it sit at room temperature for a few minutes before shaping to prevent cracking.
- Use good-quality caramels for a smoother, richer caramel filling.
- The egg white wash helps the pecans stick better and creates a nice texture contrast.
- For easier piping, warm the melted chocolate slightly if it begins to harden before drizzling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
