With a little more than a week before Christmas, we are baking up a storm. In a few days, Mr. Misty will be traveling out of state to see his adult children and some of our friends. Since I won’t be going with him this trip, I want to make sure he is well armed with goodies to share with those we love and miss.
I first made these fudgy Turtle Thumbprint Cookies a couple of years ago and they turned out to be one of Mr. Misty’s favorites… and mine as well. You really can’t go wrong with chocolate, caramel, and pecans. Oh! In the comments below, tell me where you are from and how you pronounce pecans – PeaCans, PaCaans, PeaCaans or ?? AND where are you from. It really is a regional thing.
These cookies are so sinfully fudgy, I almost feel bad about sharing them with you…almost. I know you’ll love them and I know you’ll thank me… until you get on the scale January 2nd. But, we’ll deal with that later.
This is an easy recipe, however, there are a lot of steps. If you want to skip the how to pictures, click here and skip down to the recipe. If not, here we go…
Cream Sugar and Butter (see notes) together for about two minutes until
Place chocolate and shortening or coconut oil in a small baggie. Microwave in 10-second increments, kneading between sessions until it is melted and smooth. Be careful not to overheat, it will become unusable.
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1 large egg yolk
- 2 Tbls. milk
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp. salt
- 1-1/4 cup pecans, finely chopped
- 1 egg white
- 1 1/4 cup pecans, finely chopped
- 14 individual caramels
- 3 Tbls. heavy cream
- 2oz. semi-sweet chocolate (chips or baking chocolate)
- 1 tsp. shortening or coconut oil
DirectionsPreheat oven to 350°.
Cream together butter and sugar until fluffy. This should take 2-3 min.
Add the rest of the wet ingredients, egg yolk, milk, and vanilla and mix until just incorporated.
Measure dry ingredients in a different bowl and mix to combine.
Add dry ingredients slowly to the wet ingredients until just combined.
Place dough in a small covered bowl or wrap in plastic wrap and chill in the refrigerator until firm (1-2 hours).
Place finely chopped pecans on a plate or a low-sided dish.
Whisk the egg white with a tablespoon of water until frothy. Using a small cookie scoop scoop out some dough, make a ball and roll it in the pecans. Drop cookie dough onto a silicone or parchment-lined cookie sheet, leaving two inches between cookies.
Take a half teaspoon and using the backside, indent the center of each cookie ball.
Bake for 12 min or until done.
Caramel Topping DirectionsUnwrap 14 caramel candies and place in a small heat-safe glass bowl. Add cream and microwave in 10-15 increments, stirring between, until smooth and creamy. This takes a couple of minutes.
Once the cookies are removed from the oven, re-indent each cookie. Fill each indentation with about 1/2 tsp. of the prepared caramel. Allow to cool for 10 min before transferring to a cooling rack to finish cooling
Chocolate Drizzle DirectionsPlace chocolate and shortening or coconut oil in a small baggie. Microwave in 10-second increments, kneading between sessions until it is melted and smooth. Be careful not to overheat, it will become unusable.
Once melted, snip a tiny hole in a corner of the bag and drizzle chocolate over the cooled cookie.
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