Chocolate Turtle Cookies


If you're a Turtles candy fan, you'll bed these indulgent potable cookies, pressed with chopped pecans and topped with a whispering homemade sugar stuff and umber kiss! These would be perfect on holiday dwell goodie platters!

As I sit here writing, I can't assist but languish for another of these extraordinary cookies.  My sister and her artful unit came to stay for Thanksgiving, so in lawful miss make, we got to production hot and chatting, crafting and laughing.

She made few divine Parmesan Breadsticks to go with our food party piece I put together the course, these yummies.  I experience I say this every example I billet nearly cookies, but these are a new competition.  I'll be making them for my mortal Yuletide handle platter for geezerhood to become.

I'll be present a cook commercialism and artefact organization soon, and I'm pretty reliable I'll be incoming with these beauties in forepaw.


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans, or more as needed

How To Make 

  1. In the bowl of an electric mixer, cream together butter, sugar, egg yolk, milk and vanilla.  In a separate bowl, stir together flour, cocoa and salt.  Add flour mixture to wet mixture and combine.  Cover and refrigerate for one hour or until easy to handle.
  2. Whisk egg white in a bowl until it becomes foamy.  Roll dough into 1″ balls, coat in egg white, then roll in pecans.  Place on greased cookie sheet or one that’s been lined with a nonstick baking mat.  Using a spoon, press the balls down so the center forms a little indentation.
  3. Bake at 350 degrees Fahrenheit for approximately 10 minutes.  Don’t overbake or they won’t be soft! Let sit for a few minutes, then carefully remove them to a cooling rack.

Caramel filling:

  • 1/2 c. brown sugar
  • 2 Tbsp. water
  • 1/3 c. heavy cream
  • 2 Tbsp. butter
  • 1/4 tsp. vanilla

How To Make :

  1. In a medium heavy sauce pan over medium-low heat, stir together brown sugar and water until sugar dissolves.  Increase heat to medium-high and boil gently, without stirring, until syrup turns a deep amber color, for about 6 minutes, occasionally swirling the pan to allow it to cook evenly.  Stir in heavy cream and butter gradually and allow mixture to return to a boil while swirling it once again.  Remove from heat and stir in vanilla.  Allow caramel to set until it thickens enough so it’s not too runny.  If you want to speed up the process, place caramel in the refrigerator for a short while.
  2. Spoon a little caramel into the indentation of each cookie, then place a chocolate kiss candy on top.  Store in an air tight container

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