Have you ever had a turtle? They’re a delicious family favorite candy from my childhood. Pecans, encased in chewy caramel topped with sweet milk chocolate. We used to get them around the holidays. I’m still a big fan of the salty, sweet, crunchy, chewy combination. These cookies are all of the delectable things I remember about turtle candies, but are honestly even better than the candies. While I had to serve these at room temperature for Carroll Cafe, they’re probably best warm from the oven. Make sure to let them cool a bit so you don’t burn your tongue on hot caramel (you’ll want all those taste buds!), but when the caramel is still warm…mmm it’s bliss. I topped these with just a tiny sprinkle of Kosher salt to add a little extra salty to my sweet, and I highly recommend it. I hope you give these a try, they could become your family’s favorite.
Makes about 2 1/2 dozen large cookies (using a 4oz scoop)
Adapted from Rock Recipes
- 5 cups all purpose flour
- 1 cup Hershey’s special dark cocoa powder (or other good cocoa)
- 2 tsp salt
- 2 tsp baking soda
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 3/4 cups light brown sugar
- 1 1/2 cups granulated sugar
- 4 eggs
- 4 tsp vanilla extract
- 20 oz semisweet chocolate chips
- 1 1/2 cups pecans, finely chopped
- individually wrapped chewy caramel candies (about 3 dozen)
- Kosher salt, optional (for sprinkling on top)
Preheat the oven to 350°F, and line a baking sheet with parchment paper.
Whisk together the flour, cocoa, salt, and baking soda.
Slowly add in the dry ingredients, mixing until just combined. Stir in the chocolate chips.
Using a 4oz cookie scoop, scoop the dough onto the prepared baking sheet. Roll the rounded top half in the chopped pecans, and place on the cookie sheet, about 2 inches apart. Then press and unwrapped caramel candy into the center.
Bake for 12-15 minutes, or until set and the caramel looks like a puddle. Let cool for about 5 minutes on the baking sheet, then remove to a wire rack to cool.