These cookies are going into my Stove of Shame category, not for the taste, but because they didn’t turn out looking like cookies. I refrigerated the dough for 5 hours, but the caramel still melted to the bottom and burned on the cookie sheet. When I tried to get the cookies off the cookie sheet they all squished together. This didn’t seem to stop our friend who came to stay with us this weekend, he ate about half of them. These are great cookied if you can get them to not squish together. Happy Eating!
Salted Chocolate Caramel Turtle Cookies
Recipe thanks to Vittles and Bits
1 C. butter (2 sticks) at room temperature
1 1/2 C. sugar
1 t. vanilla
2 C. flour
1/2 C. cocoa powder
1 t. baking soda
1/2 t. course sea salt
1 C. chocolate chunks (or chocolate chips are fine too)
1/2 C. chopped pecans
10 caramels*, chopped into fours (I chopped each caramel into 6 pieces)
In bowl of mixer, cream butter & sugar together. Add eggs and vanilla & beat until fluffy. In separate bowl, combine flour, cocoa powder, baking soda and salt and mix until combined. Gradually add flour mixture to mixing bowl and mix on low speed until combined.
Fold in pecans, caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more – refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet).
When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired. Makes about 2 dozen.
*Note: The caramels don’t get distributed all that evenly, so I ended up saving half the caramels for when I was about to bake the cookies. For each spoonful of dough, I pushed one or two pieces in the middle and formed the ball around the caramel. This way every cookie gets a caramel surprise 🙂