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Turtle Thumbprint Cookies

Indulge in nostalgic Turtle Thumbprint Cookies, featuring a rich cocoa base, crunchy pecan coating, soft salted caramel center, and a delightful chocolate drizzle.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, separated Yolk for dough, white for coating
  • 1 tablespoon heavy cream 35% whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-processed cocoa powder Gives a deeper flavor
  • 1/2 teaspoon salt
For Coating and Filling
  • 1 cup finely chopped pecans Toast for extra depth if desired
  • 1/4 cup salted caramel sauce Store-bought or homemade
  • 1/4 cup semi-sweet chocolate, chopped For melting

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a stand mixer or large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Add the egg yolk, heavy cream, and vanilla, mixing until well combined.
  4. In a separate bowl, whisk together the flour, Dutch-processed cocoa, and salt. Gradually add to the butter mixture and mix until a soft dough forms.
  5. In a small bowl, beat the reserved egg white until frothy.
Shaping the Cookies
  1. Roll dough into balls about 2 teaspoons each. Dip each ball in the frothy egg white and roll in chopped pecans, pressing lightly to adhere.
  2. Place cookies 2 inches apart on the prepared baking sheet.
  3. Press a shallow indent in the center of each cookie using your thumb or the back of a 1/2 teaspoon.
Baking
  1. Bake for 8–10 minutes or until cookies are just set. If indent softens during baking, press again gently after 1–2 minutes out of the oven.
  2. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finishing Touches
  1. Warm the salted caramel sauce in the microwave until scoopable and fill each indent with about 1/2 teaspoon of caramel.
  2. Melt the chopped chocolate with 1 teaspoon of butter in the microwave, stirring every 30 seconds until smooth, and drizzle over the cookies.
  3. Let the chocolate drizzle set before storing.

Notes

Store cookies in an airtight container layered with wax paper for up to 5 days. Chill salted caramel if too runny; warm if too thick. For a vegan version, use vegan butter and aquafaba.