Description
Delightfully rich and chocolatey Turtle Thumbprint Cookies feature a tender cocoa cookie base filled with decadent homemade caramel and topped with pecan halves. Perfect for holiday gifting or indulgent treats, these cookies combine the deep flavors of cocoa, buttery caramel, and crunchy pecans in every bite.
Ingredients
Scale
Cookies:
- 1 ¾ cup (210g) all-purpose flour
- ½ cup (40g) Dutch-processed cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cornstarch
- ¾ cup (170g) unsalted butter
- 1 cup (213g) brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (50g) granulated sugar (for rolling)
Caramel Filling:
- 2 ½ Tbsp (35g) unsalted butter, room temperature
- ⅓ cup (71g) brown sugar
- 2 Tbsp (39g) corn syrup
- ⅓ cup (104g) sweetened condensed milk
- 1 tsp heavy whipping cream
- ¼ tsp vanilla extract
- ¼ tsp salt
- 35 pecan halves
Instructions
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone mats to prevent cookies from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, baking powder, and cornstarch until fully combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and brown sugar on medium speed until the mixture is light and fluffy, approximately 1 to 2 minutes, ensuring the sugar is well incorporated.
- Add Eggs: Beat in the whole egg and egg yolk for 30 seconds, scraping down the bowl sides as necessary to fully incorporate.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture on low speed. Mix just until combined; the dough will be thick and slightly crumbly.
- Form Cookie Balls: Using a tablespoon or #60 cookie scoop, portion dough into balls. Roll each ball smoothly between your palms, then coat them evenly in granulated sugar. Place each sugared ball about 2 inches apart on the prepared baking sheets.
- Create Thumbprints and Chill: Press a divot in the center of each sugared dough ball using the back of a teaspoon. Place the baking sheets in the freezer for 10 minutes to firm up the dough, which helps retain the indentation during baking.
- Bake the Cookies: Preheat oven to 350°F (177°C). Bake the cookies for 10 to 11 minutes until edges are set but centers remain soft. Immediately after removing from the oven, press the center indentation again gently to deepen it before it disappears.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet before filling to prevent caramel from melting excessively.
- Make Caramel Filling: In a small saucepan over medium-high heat, combine unsalted butter, brown sugar, corn syrup, and sweetened condensed milk. Stir constantly until the mixture bubbles.
- Add Heavy Cream and Cook to Temperature: Stir in the heavy cream and continue stirring until caramel reaches a deep amber color and reaches 225ºF on a candy thermometer, indicating the soft ball stage.
- Finish Caramel: Remove from heat and stir in vanilla extract and salt to enhance flavor, then transfer caramel to a separate container to cool for about 30 minutes until thickened but pourable.
- Fill Cookies: Spoon about 1 teaspoon of the cooled caramel into the center of each cookie indentation. Top each filled cookie with a pecan half, pressing gently so it adheres.
- Set and Serve: Allow the caramel filling to set completely at room temperature before serving or storing the cookies.
Notes
- Gluten Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend such as King Arthur’s Measure for Measure Gluten Free Flour for a gluten-free version.
- Storage: Store cookies in an airtight container for up to four days. Separate layers with parchment or wax paper to keep cookies from sticking.
- Make Ahead: Dough can be chilled up to 24 hours before shaping and baking, which improves flavor and texture.
- Freezing: Flash freeze baked cookies on a tray, then transfer to a freezer-safe container or bag. Thaw overnight on a baking sheet at room temperature. For dough, roll into balls, freeze on a tray, then store in a freezer-safe bag; thaw in refrigerator overnight before rolling in sugar and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
