Name: Chocolate Turtle Cookies
Total time: 2 h 20 min
Ingredients: 1 cup (5 ounces/142 grams) all-purpose flour; 1/3 cup (1 ounce/28 grams) unsweetened cocoa powder; 1/4 teaspoon salt; 8 tablespoons unsalted butter (1 stick), softened; 2/3 cup (4⅔ ounces/132 grams) sugar; 1 large egg , separated, plus 1 egg white; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 cup finely chopped pecans; 14 soft caramel candies; 3 tablespoons heavy cream

Why This Recipe Works

To prepare the dough for these Chocolate Turtle Cookies, we used the creaming method for a light, airy texture. We blended the sugar and butter (softened at room temperature) until the mixture was light and airy, which trapped air in the batter. At this point we incorporated the egg yolks and dairy, followed by the dry ingredients. We left the egg whites out of the cookie dough, as the water in the egg whites blended with the flour to form gluten, which made for tough cookies.

Before You Begin

These cookies can be stored in an airtight container at room temperature for 3 days.

Instructions

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with ½ teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.