Chocolate … turtle cookies….. ??? Oh yeah. That’s right. YOU HEARD RIGHT!
Can I just say that when the un-cooked cookie batter starts smelling delicious before you cook them, you know it’s a good sign. and when it also tastes like heaven, wait what, no I don’t eat the raw cookie dough, what who does that.
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup caramel bits or chopped caramels
- Caramel sauce for drizzling
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips, pecans, and caramels. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Drizzle cookies with caramel sauce and serve.
These cookies were out of this world yummy, and you’d be crazy not to whip these up. They may sound hard to make for some reason but they really aren’t!