I know I say it often, but my daughter, Leigh, is an amazing girl. No new task is too much of a challenge for her, and she is becoming quite the cook and baker. She recently found this recipe for Turtle Cookies on Pinterest from the Pixelated Crumb, and she had to make them. I admit that I helped her a bit, but these came out incredible. She said, “These taste like a chocolate lava cake” while they were warm, and she was correct. The caramel makes this cookie even better. OMG! We both agreed (as well as my two boys) that these are some of the best cookies we have had in a long time. Thank you Leigh for this fantastic cookie recipe find!
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream
1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, 1 hour.
2. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake on middle oven rack, about 10 to 12 minutes or until set.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.