Chocolate Brownie Turtle Cookies
Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!
Ingredients
Scale
- 1/2 Cup Butter
- 2/3 Cup Sugar
- 1 Large Egg, separated
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Dark Cocoa Powder
- 1 Cup Flour
- 1/4 Teaspoon Salt
- 1 1/4 Cup Chopped Pecans
Caramel Filling:
- 14 Caramel Candies
- 3 Tablespoons Heavy Cream
Chocolate Drizzle:
- 1/2 Cup Semi Sweet Chocolate
- 1 Teaspoon Shortening
Instructions
- In a mixer, combine butter and sugar until light and fluffy.
- Add egg yolk, milk, and vanilla extract. Mix until incorporated.
- Add salt, cocoa powder, and flour.
- Refrigerate dough for a few hours or overnight.
- Roll dough into balls, dip in egg white, and roll in chopped pecans.
- Place dough onto parchment lined or Silpat lined baking sheet.
- Make a small indentation in each ball of dough.
- Bake at 325* for 12-14 minutes or until set.
- Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
- Fill the indentations with caramel filling.
- Drizzle chocolate drizzle over the cookies.