Cookies/ Dessert

Double Chocolate Salted Caramel Turtle Cookies

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

Hello & welcome to cookie numba TWO of #COOKIEWEEEEEEEEK! 👏👏👏

*excited cheers*

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

What do we have here today? Well, I’ll tell you what we have here today. We have a:

  1. thick, fudgy, double-chocolate cookie base (adapted from my mother-in-law’s stunning chocolate snow cookie recipe)
  2. a pool of soft, sweet caramel (oh lawdy)
  3. a sprinkle of fleur de sel (for that salty-sweet tango thang)
  4. a pecan half (because WHO DOESN’T LOVE PECANS {except for my best friend, Emma, hello, I love you, and I forgive you} and also, it completes the traditional “turtle” combo)
  5. more caramel (bc why not)

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

^^ Just look at that. I mean, seriously. That’s one dang tantalizing cookie. ^^

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

^^ You can get fleur de sel for pretty cheap @ TJ’s, I highly recommend it! ^^

My brain is just all over the place today & it’s transferring to this post and I’M SORRY. Not sorry. Sorry.

These are really amazing cookies and truly deserve that spot on this year’s cookie plate. They’ve worked for it. I’ve worked for it. For real. If you make them, I give you a 100% guarantee that you won’t be disappointed. (I promise)

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

^^ Okay just take one more look at these guys, can you even ^^

Makes 12 large cookies 

Ingredients: 

1 1/4 c flour

3/4 c cocoa

1/2 c unsalted butter, softened at room temperature

1 t vanilla

1/2 t salt

2 t baking powder

1 c milk chocolate chips

2 large eggs, room temperature

3/4 c light brown sugar

20 caramel squares (like Kraft), unwrapped

2 T heavy cream

pecan halves

fleur de sel, for sprinkling on top

Instructions: 

In a large stand mixer fitted with a cookie paddle, cream together the butter, vanilla, and brown sugar, beating for about 1-2 minutes, scraping down the sides as needed. Then beat in the eggs, one at a time, until well combined.

In a large bowl, whisk together the flour, cocoa, salt, and baking powder. Slowly add this mixture to the wet ingredients and mix until well combined. The dough should be pretty thick and a little sticky. Pour in the chocolate chips and mix until evenly incorporated throughout the dough.

Form larger balls of dough (about 3-4 T) and place on a lightly greased cookie sheet, or one lined with parchment paper or a silpat. Let ’em hang tight for a sec while you prepare the caramel.

Preheat oven to 350.

In a microwave safe bowl, combine the caramels and heavy cream and microwave for thirty second increments, stirring in between, until melted and smooth.

With the back of a teaspoon, make an indent into the top of each cookie dough ball, creating a well. Pour 1 t of the caramel sauce into each well.

Sprinkle each cookie with fleur de sel or other fine sea salt, if desired, & top with a pecan half.

Bake for about 7-9 minutes, until set but still just underdone. Always err on the side of underbaking when it comes to cookies (or at least that’s what I believe to be the right thing 😉 )

Top cookies with extra caramel sauce & devour.

Double Chocolate Salted Caramel Turtle Cookies | The Foodwright

xo, Lucia

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2 Comments

  • Reply
    Erica
    December 4, 2015 at 6:08 am

    Lucia this is like one of my favorite cookie combos ever!!! And yours look so pretty 🙂 Also thanks for the tip on fleur de sel at TJ’s, I need to make a run over there ASAP.

    • Reply
      Lucia
      December 4, 2015 at 8:05 am

      Aww thanks, Erica! Seriously. Everything we need in life can be found at Trader Joe’s.

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