Easy Chocolate Turtle Cookies Recipe Recipe For Shrimp

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.

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.

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:

• 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!

HOMEMADE TURTLES

Steps:

• Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
• Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
• In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently. **(see notes below on melting the caramels)
• Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
• In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
• Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
• Optionally add a pinch of sea salt to each Turtle.
• Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving.

CHOCOLATE TURTLES® CHEESECAKE II

Steps:

• Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
• In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
• Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

CHOCOLATE TURTLES

Steps:

• In a double boiler or microwave, melt caramels and milk. Stir until smooth. Place pecan halves in groups of three on a greased baking sheet. Spoon melted caramel over pecans (1 scant tablespoon over each cluster). , Refrigerate. Melt chocolate chips and shortening; spread over clusters. Keep refrigerated.