Chocolate Turtle Cookies
Why This Recipe Works
Pecan turtles are so good because they pack multiple flavors and textures into every bite: Crunchy, buttery pecans are held together by chewy, sweet caramel, and the whole thing is coated with rich chocolate. We wanted to translate this into a cookie that would be as satisfying as the candy. A thumbprint cookie was the perfect vehicle for these ingredients; the hollowed-out center could conveniently hold a pour of gooey caramel. The rich chocolate dough gets its flavor from a generous amount of cocoa powder; using cocoa powder kept our cookies from being too sweet when paired with the caramel. For a dense, tender cookie, we omitted the egg white (and saved it for the coating) and added just one yolk. We rolled balls of the dough in chopped pecans, which toasted during baking and provided all-around crunch. To keep things simple, we used store-bought caramel candies for the filling and melted them down with heavy cream. We filled the cookie divots with caramel when the cookies were done baking so it set without becoming too hard or chewy.