Soft Chewy Double Chocolate Turtle Cookies Recipes

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 DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

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.