If you’re going to add caramel you may as well salt it, right? I still haven’t gotten my brother and sister to like salted caramel but one of these days I know it’s going to happen. They must have strange taste buds :). I’ve been posting cookies like crazy, but tis the season! Besides you can never have too many cookie recipes. And this one, you just can’t do without.
I love that these have all the flavors of chocolate turtles but they’re in chewy cookie form. These fancy and decadent cookies are sure to be a holiday pleaser with young and old alike. That little hint of salt and finishing drizzle of melted chocolate adds the perfect gourmet touch. Because of how decadent and delicious these cookies taste, people will think a lot more work went into them than actually did (the store bought caramel makes for a nice shortcut). Happy Holidays and Enjoy!
Salted Caramel Turtle Thumbprint Cookies
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg , divided
- 1 1/2 tsp vanilla extract
- 2 Tbsp buttermilk
- 1 1/4 cups finely chopped pecans
- 16 caramels (such as Kraft)
- 2 1/2 Tbsp heavy cream
- In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in fridge) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Form dough into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch disk and cover with plastic wrap. Chill in refrigerator 45 minutes (or up to 1 day. If resting longer than an hour or two I'd recommend letting it rest at room temperature for a bit so the dough doesn't crack when making indentation).
- Preheat oven to 350 degrees. Remove reserved egg white from refrigerator, whisk vigorously until frothy. Place chopped pecans in a bowl. Remove dough from refrigerator and shape dough into 1-inch balls (18 grams each). Working with one cookie dough ball at a time, drop into egg white and roll to evenly coat. Lift and allow excess egg white to run off then transfer to bowl with chopped pecans and roll to evenly coat (you may need to press into nuts slightly if they have a hard time sticking). Transfer to Silpat or parchment paper lined baking sheets. Make a deep indentation with thumb in each nut coated cookie dough ball. Bake in preheated oven about 12 minutes.