Chocolate Turtle Cookie

Posted in 12 Days of Cookie Christmas, Desserts, Treats | 6 comments

One of my favorite Christ­mas mem­o­ries involves the candy my mom used to make as gifts for fam­ily and friends. One of her espe­cially won­der­ful treats were the tur­tle can­dies hand­made with her won­der­ful caramel recipe. A dol­lop of rich caramel buried lit­tle pecan legs, head and tail, leav­ing just enough exposed to sug­gest what it was, while the Gui­t­tard choco­late shell gave it the sat­is­fy­ing crunch that can only come from good qual­ity, tem­pered choco­late. I was always enchanted with the tur­tles, and have made them sev­eral Christ­mas myself in honor of her tradition.

These are a yummy cookie vari­a­tion of mom’s tur­tle can­dies. Soft and chewy, with a lit­tle bit of pecan crunch, and driz­zled with beau­ti­ful caramel.

 

Chocolate Turtle Cookie

 

 

 

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Choco­late Tur­tle Cookie

Ingre­di­ents

  • 4 table­spoons unsalted butter
  • 9 oz. good qual­ity bit­ter­sweet (60%) choco­late, chopped up
  • 3/4 cup gran­u­lated sugar
  • 3 large eggs
  • 1/2 tea­spoon vanilla extract
  • 1 cup all pur­pose flour
  • 1/4 tea­spoon bak­ing powder
  • 1/2 tea­spoon kosher salt
  • 3/4 cup pecans, chopped
  • 1/2 cup caramel sauce (make sure you use a firm caramel sauce that won’t run off the cookie)

Instruc­tions

  1. In a dou­ble boiler, (or a small stain­less steel bowl set over a pan of very low sim­mer­ing water), place the choco­late and but­ter. Melt on very low heat until fully melted and blended together. Set aside.
  2. In a mix­ing bowl, beat together the sugar, eggs, and vanilla until well mixed. Add the melted chocolate/butter.
  3. Add the remain­ing dry ingre­di­ents and nuts and mix until combined.
  4. Let rest in refrig­er­a­tor until firm enough to scoop. Using a medium (#40) cookie scoop, form balls and place on a bak­ing sheet pre­pared with either parch­ment or lined with a sil­pat liner.
  5. Bake at 325 degrees F. for 10 minutes.
  6. Let sit on bak­ing sheet for a cou­ple of min­utes before remov­ing to a cool­ing rack.
  7. When cooled, driz­zle with caramel sauce. Make sure it’s a firmer caramel sauce that won’t just run off the cookie.
http://secretlifeofachefswife.com/anthologie/desserts/chocolate-turtle-cookie

 

 

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6 Comments

  1. MyFudo / December 7, 2011

    How slow a tur­tle crawls will be as fast as how these tur­tle cook­ies will be crawl­ing into my mouth. They look really lovely and so del­ish. The caramel calls out my name and I bet won’t stop until i fin­ish the entire batch. This is per­fect for the hol­i­day cel­e­bra­tions. Excel­lent post!

    Reply
  2. Ruth / December 7, 2011

    This is so per­fect, as I am plan­ning a 12-days-of-Christmas assault on a local fam­ily, and this will fit nicely into the “2 turtle-doves” day. Oh, how you fit things into my theme! You, my dear, are sim­ply a mind reader!!!

    Reply
    • tammy / December 8, 2011

      Ooh.…tell us how it goes! Merry Christmas!

      Reply
  3. UNK HS class / December 9, 2011

    Where’s the but­ter in the ingre­di­ents?? Not sure how much to put.… we’re going for a guess…

    Reply
    • tammy / December 9, 2011

      AAARRGGHHH!! It’s 4 table­spoons but­ter!!! I’ve fixed it and hope­fully nobod­ies cook­ies were ruined in the process.….

      Thanks so much for the heads up!!

      Reply
  4. Jacquie / March 31, 2012

    Ok I have been wait­ing for an excuse to make these so I wouldn’t eat them all. I was assigned dessert for tomor­row after con­fer­ence. I hope they turn out as good as they look! Wish me luck!

    Reply

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