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
