CHOCOLATE TURTLE COOKIES
These Chocolate Turtle Cookies are ultra decadent, soft, and delicious. Any chocolate lover will go crazy for this delicious cookie recipe!
Provided by Rachel Farnsworth
Categories Dessert
Time 27m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 27 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 164 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CHOCOLATE-CARAMEL TURTLE COOKIES
Looking for a delicious dessert made using Gold Medal® all-purpose flour? Then check out these chocolate-caramel turtle cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In medium bowl, soak pecans in water while making dough; drain well.
- In medium bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and cocoa until dough forms.
- On ungreased cookie sheets, for each cookie, arrange 5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with palm of hand.
- Bake 7 to 10 minutes or until set. Immediately press 1 caramel gently onto top of each cookie; let stand 5 minutes to soften caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 6 g, TransFat 0 g
TURTLE COOKIES
Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. -Debbie Ethridge, Bentonville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
TURTLE CHOCOLATE CHIP COOKIES
Hershey's™ Rolo™, pecans and chocolate chip cookie dough make a quick and decadent turtle cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and flour with spoon until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 5 to 7 minutes or until light golden brown. Remove from oven; press chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 pecan half on top of chocolate. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over cookies. Sprinkle with sea salt. Let stand about 2 hours or until set.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE TURTLE COOKIES
This recipe comes from Mariel on the "Or So She Says" blog. (oneshetwoshe.com) My daughter gave these to me as a Christmas gift one year. Since then these yummy cookies are a traditional Christmas cookie at our house.
Provided by Belloo
Categories Dessert
Time 1h32m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Combine the flour, cocoa, and salt in a bowl. Set aside.
- In a mixer, combine the softened butter and sugar until light and fluffy.
- Add the egg yolk, milk, and vanilla. Mix until just incorporated.
- Add the flour mixture, mix.
- Wrap the dough in plastic wrap and refrigerate until chilled, about an hour.
- Whisk an egg white in a bowl, set aside.
- Place the chopped pecans in another bowl.
- Roll the dough into 1 inch balls and dip into the egg whites, then roll in the pecans.
- Place the balls on a cookie sheet lined with parchment paper.
- Using a 1/2 teaspoons measuring spoon, press an indentation in the middle of each cookie ball to hold the caramel.
- Bake the cookies for about 12 minutes.
- Meanwhile, unwrap about 15 caramels and place them in a bowl with the heavy cream.
- Microwave for about 1 to 2 minutes, stirring occasionally, until smooth.
- When the cookies are done, re-press the indentation with the measuring spoon and fill the pocket with caramel.
- Let cool, completely.
Nutrition Facts : Calories 104.2, Fat 6.8, SaturatedFat 2.4, Cholesterol 14, Sodium 29.6, Carbohydrate 10.3, Fiber 0.5, Sugar 6.7, Protein 1.2
CHOCOLATE TURTLE COOKIES
These cookies are sold at The Golden Pear, a specialty foods and coffee shop just blocks away from the most elite seacoast real estate in Southampton, New York. The cookies were featured in Chocoaltier magazine, and editor in chief Barbara Albright was on "Live" on the Kathy and Regis show to demonstrate this chocolaty treat. It ended up in Cooking with Regis and Kathy Lee Cookbook and now here it is for you!
Provided by Sharon123
Categories Drop Cookies
Time 44m
Yield 24 cookies, about
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or aluminum foil.
- In a medium bowl, stir together the flour, baking powder, and salt.
- In a small cup, dissolve the espresso powder in the vanilla extract.
- In the top of a double boiler over hot, but not simmering water, melt the coarsely chopped chocolates with the butter, stirring frequently until smooth.
- Transfer the chocolate mixture to a large bowl. Using a wire whisk, stir in 1/2 cup of the sugar. Gradually stir in the eggs. Mix in the remaining 1 cup of sugar and the espresso/vanilla mixture. Stir in the flour mixture. Stir in the chopped nuts and chocolate chips.
- Using a 1/4 cup measuring cup, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Insert 5 pecan halves around the bottom of each cookie to represent the "turtle's" 4 legs and head.
- Bake the cookies, 1 baking sheet at a time, for 10-12 minutes, or until the cookie's tops start to crack. Do not overbake; the cookies should be soft and fudgy.
- Cool the cookies on the sheets, set on a wire rack.
- Store in an airtight container for up to 5 days. These cookies freeze well.
Nutrition Facts : Calories 372.3, Fat 29.2, SaturatedFat 11.2, Cholesterol 40.3, Sodium 50.2, Carbohydrate 31.8, Fiber 5.5, Sugar 21.1, Protein 6.7
CHEWY CHOCOLATE TURTLE COOKIES
Chocolate, pecans, caramel: bring them all together in one tasty treat. Our Chewy Chocolate Turtle Cookies are sure to impress straight out of the oven.
Provided by My Food and Family
Categories Dairy
Time 47m
Yield 28 servings, 3 cookies each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE CHIP TURTLE COOKIES RECIPE
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.
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5/5 (6)Total Time 2 hrs 45 minsCategory Cookies
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.
- Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 1 Tablespoon of dough, form into a ball, and roll in the pecans. Repeat for each cookie. Place 10 balls onto each baking sheet.
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4.9/5 (7)Estimated Reading Time 6 minsCategory DessertTotal Time 1 hr
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
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- In a separate large bowl, cream together the butter, granulated sugar, brown sugar with a spatula or mixer until smooth. Stir in the vanilla extract and egg until just combined. Add the dry ingredients to the mix, ½ cup at a time until well mixed. Fold in the chocolate chips.
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