Chocolate Turtle Cookies

5 from 1 vote

Yum! A chocolate thumbprint cookie filled with caramel and topped with a pecan half.

Prep Time30

Cook Time8

Total Time38

Course: Dessert

Cuisine: American

Keyword: caramel, chocolate cookies, pecans, turtles

Servings: cookies (1 per serving)

1 cup (2 sticks) salted butter, softened
1 cup granulated white sugar
1 large egg
1 teaspoon vanilla or chocolate extract (see *tips)
2 ounces unsweetened chocolate, chopped and melted (I use a glass dish in the microwave)
2½ cups Gold Medal® All-Purpose Flour
20 square caramels, unwrapped
¼ cup half and half cream
42 pecan halves

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat mats (or spray with nonstick spray).
Use an electric mixer and a large bowl to combine the butter and sugar. Beat in the egg and extract, then chocolate. Add the flour and mix until combined.
Shape into 1-inch balls. Place the dough balls on a cookie sheet 2-inches apart, and make a thumbprint in each ball. Bake for 8 to 10 minutes, or until cooked through and not super soft
When you take them out of the oven, use a small spoon to press down slightly into the thumbprinted areas again to make sure each cookie has a nice impression. Cool.
Melt caramels in a double boiler. Stir in the half and half until well combined and smooth. Spoon a little bit of the caramel mixture into each cookie imprint. Top with a pecan half.

These cookies will be more chocolatey with chocolate extract, which can be found in specialty markets like Whole Foods