Chewy Chocolate Turtle Cookies Recipes

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Cream the butter and sugars together for 2 minutes.
• 3. Add the eggs and beat for an additional 1 minute.
• 4. Add the vanilla and mix just until combined.
• 5. In a separate bowl toss together the flour, baking soda, cocoa powder and salt.
• 6. Add the dry ingredients to the creamed mixture and mix just until combined.
• 7. Add the chocolate chips, white chocolate chips and pecans. Mix to combine.
• 8. Roll into 2 inch balls and place on a cookie sheet that has been sprayed with cooking spray.
• 9. Bake for 7-8 minutes or until the tops of the cookies start to crack. Don't over bake, friends. As soon as the cookies crack, take them out. Then allow them to finish cooking on the hot sheet for a couple of minutes. This will ensure that the cookies stay nice and soft on the inside.
• 10. Place the caramel bits and milk in a glass measuring cup. Heat it in the microwave in 30 second intervals, stirring between each one until the caramel has melted and is nice and smooth.
• 11. Drizzle the caramel over the top of the cooled cookies.
• Serve and enjoy!

CHOCOLATE TURTLE COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• Cream together butter, sugar, and brown sugar using a stand mixer or hand mixer.
• Add in eggs and vanilla extract and beat until combined.
• Beat in cocoa powder, baking soda, and salt.
• Use a spoon or rubber spatula to stir in flour until combined. Stir in chocolate chips and pecans.
• Scoop out about two tablespoons of the cookie dough and roll into a ball and place on prepared pans. Repeat with remaining dough until you have 24 cookies. Place in the freezer for 30 minutes.
• Bake in the preheated oven for 12 minutes.
• Meanwhile, place unwrapped caramels and heavy cream into a microwave safe bowl. Place in the microwave for 30 seconds. Stir, and microwave again for 30 seconds. Continue until caramel is completely melted and smooth.
• Once the cookies are out of the oven drizzle with caramel and let cool completely on a wire rack.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Heat butter in microwave until ¾ of the way melted, about 30 seconds. Set aside.
• In a medium bowl sift together flour, cocoa powder baking soda, baking powder, and salt. Set aside.
• In a small bowl whisk together egg, egg yolk, and vanilla.
• Using an electric (stand or handheld) mixer cream together butter and brown sugar until combined. Add egg-vanilla mixture until combined.**
• Slowly add in dry ingredients until just combined. Gently fold in nuts, caramels and chocolate chips. Refrigerate dough for at least 30 minutes.
• Once dough is cooled, preheat oven to 350 degrees and line a cookie sheet with parchment paper. Form balls of dough with 2 tablespoons of dough each and arrange on cookie sheet. Bake until centers just start to set, about 10 minutes. Let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
• Drizzle with caramel sauce and enjoy!

CHEWY CHOCOLATE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Heat oven to 350°F.
• Beat cake mix, Neufchatel and eggs in large bowl with mixer until blended. Stir in chocolate morsels and nuts.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Gently press 1 caramel piece into center of each.
• Bake 10 to 12 min. or until cookies are slightly firm to the touch; cool 3 min. on baking sheets. Transfer to wire racks; cool completely.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Get out and measure all of your ingredients.
• Preheat your oven to 375 degrees.
• Prepare a rimmed baking sheet with cooking spray and set aside.
• In a medium sized bowl combine flour, cocoa and baking soda. Set aside.
• Using a handheld or stand mixer cream butter, brown sugar and 1 cup sugar together until smooth.
• Add eggs and vanilla. Beat until blended.
• Reduce your speed to low and add flour mixture. Blend until combined.
• Add 1/2 cup of the chopped pecans and chocolate chips, if you decide to use them.
• In a small bowl, combine the remaining one-half cup pecans with the remaining tablespoon of granulated sugar and the cinnamon. Stir until as evenly coated as possible. Set aside.
• Now you have to make your cookies! Flour your hands to prevent sticking as necessary.
• Use between 2 and 3 tablespoons of dough. Press a Rolo candy into the middle of the dough. Make sure the Rolo candy is totally surrounded by dough.
• Next shape the cookie into a disc, or as Ken likes to say a hockey puck, and press one side of the cookie into the bowl with the sugar coated pecans.
• Place cookie, pecan side up, on your prepared baking sheet. These cookies will spread somewhat so space them about 1 1/2 inches apart.
• Bake cookies until they start to crack, 9 to 12 minutes.
• Cool on the pan for a few minutes and then place on a wire rack to cool completely.
• While the cookies are cooling off you can melt the white chocolate.
• Place the white chocolate squares in a glass or microwave-safe bowl. Heat, in your microwave and stir every 15 seconds until smooth.
• Pour the chocolate into a plastic bag and snip off a corner.
• Drizzle and squeeze the chocolate over top of your cooled cookies.
• Set aside the cookies until the white chocolate is set, about 10 minutes.
• Serve and enjoy!

SOFT & CHEWY DOUBLE CHOCOLATE TURTLE COOKIES

Steps:

• Mix baking mix and dry pudding mix; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and milk; mix well. Stir in dry ingredient mixture until blended. Stir in caramel bits. Refrigerate 1 hour or until dough is easy to handle.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in nuts. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 10 min. or until cookies are no longer shiny and begin to crackle on top. Cool on baking sheets 10 min. Remove to wire racks; cool completely.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.