Chocolate Turtle Cookies Recipe

Name: Chocolate Turtle Cookies
Prep time: 40 min
Cook time: 22 min
Total time: 62 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Cocoa Powder; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter; 1 cup granulated sugar; 1 large egg yolk; 2 tablespoons milk; Vanilla Extract; ½ cup chopped pecans, plus extra for topping; 2 large egg whites; About 2 tablespoons dulce de leche; Pecan Halves

Indulge in these irresistible Chocolate Turtle Cookies! Perfectly gooey centers of dulce de leche are nestled between crunchy pecans and rich, decadent chocolate cookies. This recipe, inspired by closetcooking.com, is surprisingly easy to make and delivers an explosion of flavor in every bite. Get ready for a treat that's both elegant and utterly delicious!

Prep Time 40 mins

Cook Time 22 mins

Calories 246.2 kcal

Protein 7g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Turtle Cookies

All Purpose Flour
Cocoa Powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 large egg yolk
2 tablespoons milk
Vanilla Extract
½ cup chopped pecans, plus extra for topping
2 large egg whites
About 2 tablespoons dulce de leche
Pecan Halves

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How to Make Chocolate Turtle Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
Beat in 1 large egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Cover the dough and refrigerate for at least 1 hour (or up to overnight).
In a separate bowl, whisk 2 large egg whites until frothy.
Once chilled, roll the dough into 1-inch balls.
Dip each dough ball into the egg whites, then roll in ½ cup chopped pecans, ensuring the pecans adhere well.
Place the balls onto the prepared baking sheets, pecan-side up.
Using a teaspoon, gently indent the center of each cookie.
Bake for 10-12 minutes, rotating the baking sheet halfway through, until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, fill each indentation with about ½ teaspoon of dulce de leche and top with a pecan half.