Double Chocolate Turtle Cookies Recipe

Double Chocolate Turtle Cookies Recipe

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Double Chocolate Turtle Cookies Recipe

Ingredients

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 medium eggs
• 1 tsp pure vanilla extract
• 2 ¼ cups flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 whole pecans per cookie for topping
• caramel sauce for topping
• chocolate sauce for topping

Directions

1. Combine sugar, butter, eggs and vanilla until creamed. Add in flour, baking soda and salt slowly. Then mix in the cocoa powder until thoroughly combined.
2. Chill the dough for about five hours.
3. When ready, preheat your oven to 350 degrees.
4. Roll the dough into pieces that are about 1.25 inches. When placing on the baking sheet, press the ball down on top of four pecans evenly spaced out (think of making turtle legs).
5. Bake for about 10 minutes, keep your eye on the first tray to get a better idea for exactly how long you’ll need to bake the following trays.
6. When done, transfer to a wire cooling rack that is on top of parchment paper (this will help with clean up).
7. After the cookies have cooled a little, drizzle the caramel and then chocolate sauce across the top of each cookie. Let the sauce set to harden a little before moving.
8. You will want to store them in a single layer to avoid having the chocolate and caramel sticking to the other cookies or wax/parchment paper.

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Print Recipe

Double Chocolate Turtle Cookies Recipe

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 medium eggs
• 1 tsp pure vanilla extract
• 2 ¼ cups flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 whole pecans per cookie for topping
• caramel sauce for topping
• chocolate sauce for topping

Directions:

1. Combine sugar, butter, eggs and vanilla until creamed. Add in flour, baking soda and salt slowly. Then mix in the cocoa powder until thoroughly combined.
2. Chill the dough for about five hours.
3. When ready, preheat your oven to 350 degrees.
4. Roll the dough into pieces that are about 1.25 inches. When placing on the baking sheet, press the ball down on top of four pecans evenly spaced out (think of making turtle legs).
5. Bake for about 10 minutes, keep your eye on the first tray to get a better idea for exactly how long you’ll need to bake the following trays.
6. When done, transfer to a wire cooling rack that is on top of parchment paper (this will help with clean up).
7. After the cookies have cooled a little, drizzle the caramel and then chocolate sauce across the top of each cookie. Let the sauce set to harden a little before moving.
8. You will want to store them in a single layer to avoid having the chocolate and caramel sticking to the other cookies or wax/parchment paper.