Turtle Thumbprint Cookies
These Turtle Thumbprint Cookies feature a buttery shortbread base, each with a central indentation filled with gooey melted caramel. They are then adorned with crunchy pecan halves and finished with a decadent drizzle of rich semi-sweet chocolate, offering a perfect balance of sweet, nutty, and chewy textures.
Equipment
- 1 Stand Mixer For creaming butter and sugar efficiently.
- 2 Baking Sheets For baking the cookie dough.
- 1 Mixing Bowls For wet and dry ingredients, and melting chocolate/caramel.
- 1 Small Saucepan For melting caramels and chocolate (alternatively, a microwave-safe bowl).
- 1 Wire Rack For cooling the cookies completely.
Ingredients
Main
- 2/3 cup butter softened
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 20 caramels
- 48 pecan halves
- 1 tablespoon shortening
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract until well combined.
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined to form a soft dough.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a rounded measuring spoon, make an indentation in the center of each cookie ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt the caramels and shortening in a small saucepan over low heat, stirring until smooth. Spoon the melted caramel into the thumbprints of the cooled cookies.
- Gently press two pecan halves onto the warm caramel of each cookie.
- In another small saucepan, melt the semi-sweet chocolate chips and heavy whipping cream over low heat until smooth. Drizzle the melted chocolate over the cookies and allow to set before serving.
Notes
1. Ensure your butter is properly softened, not melted, for creaming. This creates the light, fluffy base essential for tender cookies. Over-creaming once the flour is added can lead to tough cookies, so mix just until combined. 2. When melting caramels, do so gently over low heat or in short bursts in the microwave, stirring frequently, to prevent scorching. If the caramel becomes too thick, a tiny bit more shortening or cream can help loosen it. 3. For the chocolate drizzle, a double boiler or careful microwave technique prevents seizing. A small piping bag or even a zip-top bag with a corner snipped off provides a clean, professional finish. Allow the chocolate to set fully at room temperature or briefly in the refrigerator.