caramel chocolate turtle cookies

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caramel chocolate turtle cookies

Post by cymbalta on Tue Sep 14, 2010 6:02 pm

Caramel Chocolate Turtle Cookies

Recipe from A Baker's Field Guide to Chocolate Chip Cookies, .

Dough freezes well

Fun to make with kids

Description: These combine chocolate chip cookies with whole pecans,
a layer of caramel, and a bit of chocolate on top.

Field Notes: These look like little turtles, if you use your imagination!
They are a take-off on caramel-chocolate-pecan turtle candies,
but these incorporate chocolate chip cookie dough into the mix.
Kids love to eat and to help make them.

Lifespan: 4 days at room temperature in airtight container in single layers
separated by waxed (or parchment) paper

Yield: 45 turtles


45 Kraft caramels
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups miniature semisweet chocolate morsels
3 2/3 cups pecans halves (you need 225 pecan halves, 5 per turtle)
12 ounces semisweet chocolate, finely chopped
2 tablespoons vegetable shortening


1. Unwrap each caramel (they are about 1-inch square and come
individually wrapped) and press flat into a round shape
to about 2 inches across using your fingers. You want to end up with a
2-inch flat circle about 1/4 inch thick; set aside.
2. Whisk flour, baking soda, and salt together in a medium-size bowl.
3. In a large bowl with an electric mixer on medium-high speed, beat
butter until creamy, about 2 minutes.
Add granulated sugar and brown sugar gradually, beating until light and
fluffy, about 3 minutes, and scraping down bowl
once or twice. Beat in vanilla, then eggs, one at a time, scraping down
bowl. Add about one-third of flour mixture and mix
on low speed. Gradually add remaining flour mixture, mixing just until
blended. Stir in chocolate morsels.
Cover with plastic wrap and chill dough at least 2 hours or overnight.
4. Preheat oven to 375ºF. Line 2 cookie sheets with parchment paper.
5. Drop chilled dough by generously rounded tablespoon 3 inches apart on
prepared cookie sheets.
Press 5 pecan halves into each cookie mound so that about one quarter of
each nut is embedded in the cookie.
You want to situate them so that they look like the head and four feet
of a turtle; the rounded side of the pecans
should face up and they should be flat on sheet. Bake until edges and
tops of cookies have just begun to turn light golden brown,
about 10 minutes.
6. Center a caramel circle on top of each cookie and return to oven
until cookie is golden brown and caramel has softened,
but not melted, and is now part of the cookie (it should be attached and
almost melted onto it), about 4 minutes.
Place sheets on racks to cool cookies completely.
7. Melt chocolate and shortening together in a medium-size saucepan over
low heat or in a bowl in a microwave and stir until smooth.
Pour into a small zipper-lock plastic bag and seal bag; this is a lot of
chocolate, so you will probably need to use several bags.
Snip a tiny opening in one corner and decorate the tops of the turtles
by squeezing out chocolate.
You can make spirals, crosshatch patterns, zigzags, etc. You can even
write names of lucky would-be recipients.
Place sheets in refrigerator to firm up chocolate before storing.<>

Good Cookie Tip

Make sure your pecan halves are intact and not chipped, slivered,
or broken. "Whole" pecan halves will make the best "feet" and

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