Holiday Turtle Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: cookies

Calories: 213kcal

Author: Lord Byron's Kitchen

Turtles, turtles, rah, rah, rah! If you remember that jingle and you ate the popular chocolate confection that was popularized by it, then you might enjoy these Holiday Turtle Cookies too! Baked inside and outside of the most delicious chocolate cookie dough are toasted pecans, chocolate chips, and lots of sticky, gooey caramel. You're going to love this one!

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Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, lightly packed
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt (if using salted butter, do not add the additional salt here)
1/2 teaspoon baking soda
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped, toasted pecans
1/2 cup chopped caramels

Instructions

Start by cutting the caramel into smaller pieces. If using square caramels, cut them into 8 pieces; if using caramel balls, cut those into quarters.
Once the caramels are chopped, combine them with the chocolate chips and the chopped pecans. Toss to mix and set aside.
Next, preheat your oven to 350 degrees F and line a baking sheet with a parchment paper. Set that aside.
In a mixing bowl, beat the butter, brown sugar and sugar together until light and fluffy. Add the egg and vanilla extract. Beat to combine.
Measure in the flour, cocoa powder, salt, and baking soda. Beat on low speed for 30-45 seconds, just to get the dry ingredients started into the wet mixture.
Set aside ½ cup of the chocolate, caramel, and pecan mixture. Add the rest to the bowl of cookie dough. Continue to beat on low speed until the flour is all incorporated.
Portion the cookie dough into 2 tablespoon-sized amounts. Roll the portions into balls and roll the balls into the chocolate, caramel, and pecan mixture you had previously set aside.
Place the balls onto the prepared baking sheet, leaving 3 inches of space between each ball. Bake for 10-12 minutes.
Remove from the oven and allow the cookies to cool for10 minutes before moving to a cooling rack to finish cooling.

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