TURTLE CHOCOLATE CHIP COOKIES
Hershey's™ Rolo™, pecans and chocolate chip cookie dough make a quick and decadent turtle cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and flour with spoon until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 5 to 7 minutes or until light golden brown. Remove from oven; press chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 pecan half on top of chocolate. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over cookies. Sprinkle with sea salt. Let stand about 2 hours or until set.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 11 g, TransFat 0 g
GIANT CRINKLED CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
- With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.
CHOCOLATE CHIP TURTLE COOKIES
This is a chocolate chip cookie recipe made decadent by the addition of caramel drizzle. Prep time includes cooling time.
Provided by BB2011
Categories Dessert
Time 48m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a small saucepan over medium heat for 3 to 4 minutes, stirring frequently. Remove from heat to cool.
- In a bowl, sift together flour, baking soda, and salt.
- In another bowl, beat together melted butter, brown sugar, and granulated sugar until creamy (1 to 2 minutes).
- Beat in egg and vanilla. Reduce mixer speed and gradually beat in flour.
- Stir in chocolate chips and pecans.
- Chill dough in the refrigerator for 30 minutes.
- Heat oven to 350°F
- Roll dough into balls and place on greased cookie sheets. Flatten each ball using the palms of your hands.
- Bake 8 minutes or until set and light golden. Cool on wire racks. Melt caramel in the microwave and drizzle over cooled cookies.
Nutrition Facts : Calories 163.3, Fat 7.5, SaturatedFat 3.5, Cholesterol 19.6, Sodium 272.7, Carbohydrate 23.2, Fiber 0.7, Sugar 14.8, Protein 2
TURTLE COOKIES
Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. -Debbie Ethridge, Bentonville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP TURTLE COOKIES RECIPE
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.
CHOCOLATE TURTLE COOKIES
Make and share this Chocolate Turtle Cookies recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 22m
Yield 12-24 cookies
Number Of Ingredients 12
Steps:
- Mix the flour, cocoa and salt in a bowl.
- Beat the butter and sugar until fluffy.
- Beat in the egg yolk, milk and vanilla.
- Mix in the flour mixture.
- Cover and refrigerate for an hour.
- Whisk the egg whites until frothy.
- Form the dough into 1 inch balls.
- Dip the balls in the egg white and then in the pecans.
- Place the balls on a parchment lined baking sheet with the pecans face up.
- Indent the center of the balls with a teaspoon.
- Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
- Fill each cookie with a teaspoon of dulce de leche and top with a pecan.
Nutrition Facts : Calories 246.2, Fat 17.1, SaturatedFat 6, Cholesterol 36.4, Sodium 114.7, Carbohydrate 22.3, Fiber 2.2, Sugar 11.8, Protein 3.6
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- Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
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