Turtle Cookies

               This cookie was eaten on the podcast in episode 016 – Link



  • 1 Cup all-purpose flour
  • ⅓ Cup cocoa powder
  • ¼ Teaspoon salt
  • 8 Tablespoon butter, softened
  • ⅔ Cup sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 Tablespoon milk
  • 1 Teaspoon vanilla extract
  • 1 ¼  Cup pecans, finely chopped

Caramel Filling

  • 14 soft caramel candies
  • 3 Tablespoon heavy cream

Chocolate Drizzle (optional)

  • 2 Ounce semi-sweet chocolate
  • 1 Teaspoon shortening


  1. Preheat oven to 350 F
  2. Combine flour, cocoa, and salt; set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated.
  4. Reduce speed to low and add flour mixture until just combined.
  5. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  6. Whisk egg whites in a bowl until frothy.
  7. Place chopped pecans in another bowl.
  8. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.
  9. Place balls about 2 inches apart on a baking sheet.
  10. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
  11. Bake until set, about 12 minutes.
  12. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  13. Once cookies are removed from the oven, gently re-press the indentations.
  14. Fill each indentation with about ½ teaspoon of the caramel mixture.
  15. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
  16. Place chocolate and shortening in a small zip-top plastic bag.
  17. Set bag in a bowl of warm water to soften.
  18. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  19. Snip a very small hole in the corner of the plastic bag.
  20. Drizzle chocolate over the cooled turtle cookies.