CHOCOLATE FUDGE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 55m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
TRIPLE-CHOCOLATE TURTLE FUDGE
Chocolate lovers on your gift list? Make these nut and caramel winners--with three chocolates--and they'll beg for the recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 150
Number Of Ingredients 11
Steps:
- Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In Dutch oven or 4-quart saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes over medium heat or until candy thermometer registers 234°F. Remove saucepan from heat.
- Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture in greased foil-lined pan.
- In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours.
- Use foil to lift fudge from pan; remove foil. Cut into 1-inch squares.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 10 g
CARAMEL-FUDGE TURTLE COOKIES
Dress up easy sugar cookies with melted caramels, easy fudge topping and crunchy pecans in a classic turtle cookie combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
- Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
- Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g, TransFat 1/2 g
TURTLE FUDGE CHOCOLATE CHIP COOKIES
I always have some kind of cookies for my kids and they love this one
Provided by Donna Copeland
Categories Cookies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350
- 2. Coat cookie sheet with spray.
- 3. Microwave chocolate and butter in bowl until butter is melted.Stir until chocolate is melted and smooth.Stir in condensed milk Stir in muffin mix until blended- Roll tablespoonfuls of dough into balls.Dip bottoms into pecans.Place on sheet with nut side up, 2" apart
- 4. Bake 7 to 8 mins or just until cookies look slightly crackled and centers are still soft- Press a chocolate-covered caramel candy into center of cookie. Place on rack- Swirl chocolate gently with knife while candy is warm, if desired.
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CHOCOLATE TURTLE COOKIES - SALLY'S BAKING ADDICTION
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5/5 (6)Category CookiesCuisine AmericanTotal Time 3 hrs 30 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.
- Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 1 Tablespoon of dough, form into a ball, and roll in the pecans. Repeat for each cookie. Place 10 balls onto each baking sheet.
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