These cookies were made in honor of my friend, Liev, due to her love for Turtle brownies. She volunteers for our church VBS every year and I started a little tradition last year of making her Turtle Brownies and putting them in the teacher’s snack room. This year I just wanted to do something a little different so I came up with these cookies. I think they turned out pretty darn fantastic. The base of the cookie recipe came from an Ina Garten recipe for chocolate pecan cookies. I made a few tweaks and then added the caramel drizzle. Mmmmmmm…
And my friends who have struggled with getting good results with my Turtle Brownies, I think you will be pleased with how much easier these are to master.
BEWARE: These are rich, extremely decadent, and potentially very addictive. 🙂
Turtle Cookies (Gluten Free)
- 2 1/3 cups all-purpose flour (I used Pamelas Baking Mix to make them Gluten Free)
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups semisweet chocolate chips (I used a mixture of dark chocolate chips and semi sweet)
- 1 cup pecans, chopped
For Caramel drizzle:
30 unwrapped caramels
3 TBSP heavy cream
Preheat oven to 325.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. (Make sure the GF baking mix you use contains xanthan gum. If it does not, make sure to add in 1 1/2 tsp xanthan gum).
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until combined. *Note: this is a very dense, thick cookie dough.
Add the chocolates and pecans and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Flatten slightly. Bake for approx 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool. (Do not try to remove them from the parchment until they have cooled for at least 6-8 min).
While the cookies are cooling, prepare your caramel drizzle by putting the cream and caramels into a microwave safe bowl. Microwave for about 2 min, stirring every 30 seconds until there are no lumps and the caramel is creamy. Let cool for about 5 min. You can use a fork or spoon to drizzle this over each cookie. I poured mine into a zip-lock bag and snipped the corner off, making my own little piping bag. Then I just drizzled the caramel over each cookie.
Let sit for about 10 min so that the caramel sets on the top of each cookie.
Serve and enjoy!!!