Chocolate Turtle Cookies (Arkansas)

While growing up in Arkansas, we always celebrated the holidays with traditional southern food.  But one thing that was always on our dessert table was some sort of turtle dessert.  So, I decided to transform a classic dessert that everyone around here enjoys into a cookie.  And these Chocolate Turtle Cookies were born.

 

Check out all our United States of Cookies recipes here. Recipe courtesy of Danielle from Live Well Bake Often.

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Votes: 6
Rating: 4.67
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Servings 18-20Cookies
Prep Time 1Hour
Cook Time 10 Minutes
Submitted By Danielle from Live Well Bake Often
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.67
You:
Rate this recipe!
Servings 18-20Cookies
Prep Time 1Hour
Cook Time 10 Minutes
Submitted By Danielle from Live Well Bake Often
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes.
  3. Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
  4. Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans.
  5. Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes

If your caramel candies are not too large, feel free to use a whole caramel candy in each cookie.
Cookies may be stored on the counter in an airtight container for up to five days. Cookies may also be frozen for up to three months, thaw at room temperature before serving.

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