These Turtle Thumbprints are rich chocolate cookies filled with caramel and topped with a pecan half or a chocolate drizzle. A wonderful addition to your holiday cookie tray!
Turtle Thumbprints Cookies
Have you started your holiday baking? I’ve stocked up on butter, flour and sugar and will crank up the oven this week. But I had to plan ahead for this year’s Food Blogger Cookie Swap, so I baked up some turtle thumbprints to send to 3 fellow bloggers! My recipients were Coleen, The Redhead Baker (and fellow Sunday Supper blogger!), Lissa of The Flourishing Baker, and Kristen of Babcakes Bakery. I packaged up a dozen each of these turtle thumbprints and sent them on their way. Within days, MY cookies began arriving. I received a box of amazing Fruit Cake Cookies from my friend, Erin, of The Spiffy Cookie, some outrageously delicious Triple Chocolate Peppermint Cookies from Jamie of The Gaited Baker, and last, but not least, delectable Moravian sugar cookies from another dear friend, Janet, of From Captain’s Daughter to Army Mom. Such a fun event!
Slice and Bakes with a Couple Options
A log of chocolate dough was rolled in chopped pecans then sliced into rounds. Once baked, an indentation was created in the center of each cookie with a thumb or handle of a wooden spoon. The well was then filled with melted caramel when the cookies cooled. How to finish these trutle thumbprints off is up to you. I drizzled half with melted chocolate chips using my new OXO Silicone Decorating Bottle Kit. It worked like a charm! The rest I topped with a toasted pecan half…which could also be drizzled with chocolate for the FULL turtle experience. Thanks to OXO, Dixie Crystals, California Olive Ranch and Brownie Brittle for sponsoring the Great Food Blogger Cookie Swap!Print
Chocolate thumbprints rolled in pecans and filled with caramel!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36
- Category: Dessert, Cookies
- ½ cup (1 stick) butter, at room temperature
- ⅔ cup sugar
- 1 egg (separate into yolk and white)
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup flour
- ⅓ cup Dutch-process unsweetened cocoa powder (I used Penzey’s)
- ¼ teaspoon salt
- ⅔ cup finely chopped pecans
- 16 plain caramels, unwrapped
- 1 tablespoon milk
- ½ cup semi-sweet chocolate chips, if desired
- 36 pecan halves, if desired
- Beat together butter, sugar, egg yolk, milk and vanilla until well blended. Sift flour, cocoa and salt into batter and mix on low speed till well combined.
- Form dough into two logs, each 8 inches long. Whisk egg white till frothy. Paint logs with egg whites and roll in pecans. Wrap in plastic wrap and chill at least 30 minutes.
- Preheat oven to 350º. Line two baking sheets with parchment. Cut each log into 16 slices (each about ½ inch wide). Arrange on baking sheets, about 1½ inches apart. Use fingers to reshape each cookie back into a circle if needed.
- Bake 10-12 minutes. Remove from oven and immediately press center of cookies with finger or end of spoon to make an indentation in each cookie (I used the flat end of a whisk). Allow to cool completely.
- Melt caramels and milk in microwave (about 60 seconds or less). Stir till smooth. Spoon a bit of caramel into the center of each cookie. Allow to cool till caramel is set.
- Melt chocolate chips and place into a ziplock bag. Snip off a corner and drizzle chocolate over each cookie. Or you can skip the drizzle and top each cookie with a pecan half.