Turtle Thumbprint Cookies Recipe
Introduction
Turtle Thumbprint Cookies are rich, chocolatey delights with a gooey caramel center and a crunchy pecan coating. These treats combine classic flavors and textures, making them perfect for any occasion or just a sweet indulgence at home.
Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (127 grams) all-purpose flour
- 1/3 cup (28 grams) unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1 cup (113 grams) pecans, finely chopped
- 16 unwrapped caramel squares
- 3 tablespoons whipping cream
- Fleur de sel, for sprinkling
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- Step 1: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside.
- Step 2: In a large bowl, beat the butter and sugar on medium-high speed using an electric mixer until fluffy, about 2-3 minutes. Add the egg yolk, milk, and vanilla extract and mix well. Reserve the egg white in a separate container, cover, and refrigerate.
- Step 3: Gradually add the flour mixture to the butter mixture, mixing just until combined. Cover the dough and refrigerate for at least 1 hour or overnight until firm.
- Step 4: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 5: Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball into the egg white, then roll in chopped pecans, pressing lightly to coat. Place on the baking sheet and gently press the center of each ball with your thumb to create an indentation.
- Step 6: Bake for 12 to 13 minutes until set. Remove from oven and let cool slightly. While still warm, press the center of each cookie again to deepen the thumbprint.
- Step 7: For the caramel filling, combine caramel squares and whipping cream in a small saucepan over low heat. Stir frequently until smooth and melted. Spoon about 1/2 teaspoon of caramel into each cookie indentation. Sprinkle lightly with fleur de sel. Allow to cool completely.
- Step 8: For the chocolate drizzle, heat the chocolate chips and coconut oil in a microwave-safe bowl for 1 minute, stirring until smooth. Transfer to a small plastic bag, cut a tiny corner, and pipe over the cooled cookies. Let the chocolate set before serving.
Tips & Variations
- Chill the dough well; this helps the cookies keep their shape while baking.
- Substitute pecans with walnuts or almonds for a different nutty flavor.
- Use dark chocolate chips instead of semi-sweet for a richer chocolate drizzle.
- For a saltier contrast, add a pinch of sea salt to the caramel filling before spooning into cookies.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, but allow them to come to room temperature before serving. The chocolate drizzle will harden nicely, and the caramel will remain soft and gooey. Avoid freezing as it may change the texture of the caramel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight or even for 2 days. Just be sure to cover it well to prevent drying out.
What can I use if I don’t have fleur de sel?
If fleur de sel isn’t available, a light sprinkle of regular sea salt or kosher salt works fine to enhance the caramel’s flavor.
Print
Turtle Thumbprint Cookies Recipe
- Total Time: 1 hour 28 minutes (including chilling time)
- Yield: About 24 cookies 1x
Description
Delight in these rich and chewy Turtle Thumbprint Cookies, featuring a luscious caramel center topped with a sprinkle of fleur de sel and a decadent chocolate drizzle. Combining a cocoa-infused buttery cookie rolled in crunchy pecans, this treat balances sweet and salty flavors for a perfect indulgence.
Ingredients
Scale
Cookie Dough
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (127 grams) all-purpose flour
- 1/3 cup (28 grams) unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1 cup (113 grams) pecans, finely chopped
Caramel Filling
- 16 unwrapped caramel squares
- 3 tablespoons whipping cream
- Fleur de sel, to taste
Chocolate Drizzle
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Set aside for later incorporation.
- Make Cookie Dough: In a large bowl, beat the butter and granulated sugar using an electric mixer at medium-high speed until fluffy and well combined, about 2-3 minutes. Add the egg yolk, milk, and vanilla extract, mixing gently until incorporated. Reserve the egg white for coating the cookies.
- Add Dry Ingredients: Gradually mix the flour mixture into the butter mixture just until combined, being careful not to overmix. Cover the dough and refrigerate it for at least 1 hour or overnight to firm up.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Shape and Coat Cookies: Lightly beat the reserved egg white. Shape the chilled dough into 1-inch balls. Dip each ball into the egg white, then roll in the finely chopped pecans, pressing lightly to adhere. Place them spaced on the prepared baking sheet and gently press your thumb into the center of each to form a thumbprint well.
- Bake Cookies: Bake the cookies for 12 to 13 minutes until just set. Remove the baking sheet to a cooling rack and let the cookies cool until warm to the touch. Re-press the centers with your thumb or the back of a wooden spoon to deepen the wells.
- Prepare Caramel Filling: While the cookies bake, combine the unwrapped caramel squares with whipping cream in a small saucepan over low heat. Stir frequently until melted and smooth.
- Fill Thumbprints: Spoon approximately 1/2 teaspoon of the warm caramel mixture into each cookie’s thumbprint well. Sprinkle a pinch of fleur de sel on top to enhance the flavor. Allow the caramel to cool and set completely.
- Make Chocolate Drizzle: In a small microwave-safe bowl, heat the semi-sweet chocolate chips and coconut oil in the microwave for 1 minute. Stir until smooth and fully melted.
- Drizzle Chocolate: Transfer the melted chocolate into a small zip-top bag, snip a tiny corner, and pipe the chocolate over the cooled cookies in a decorative pattern. Let the chocolate set before serving or storing.
Notes
- Chilling the dough is essential for shaping and prevents spreading during baking.
- Use high-quality caramels and chocolate for the best flavor and smooth texture.
- Fleur de sel adds a lovely balance of saltiness—adjust quantity to your taste.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For nut allergy alternatives, omit pecans and roll in finely crushed graham crackers or extra cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: thumbprint cookies, turtle cookies, caramel cookies, pecan cookies, chocolate drizzle, homemade cookies, holiday cookies
