Chocolate Turtle Cookies... Sweet #8

Chocolate Turtle Cookies... with a fudgy/brownie-like cookie. When I first noticed these cookies some time ago, I thought they were a crisp cookie with a caramel filling. But after baking these, I quickly realized the cookies were softer and nothing like what I had imagined... I guess I sort of associated the caramel filling with a crisp shortbread cookie. But the brownie-like cookies weren't bad at all, just took me by surprise:). 

My husband actually loved these cookies...  he liked the combination of the caramel, the toasted pecans and the soft chocolate cookies. Lots of textures and flavors in this cookie. Just don't expect a shortbread cookie:). Here is "sweet" #8 in the cookie series, Hope you enjoy...   

You will need: adapted from America's Test Kitchen Holiday Cookies 2010 Special Issue

Chocolate Cookie:

1 cup all-purpose flour

1/3 cup cocoa powder( I used DARK)

1/4 teaspoon salt

8 tablespoons (1 stick) butter, softened

2/3 cup sugar

1 ex-large egg yolk

2 tablespoons milk

2 teaspoons vanilla extract 

Rolled in:

1 ex-large egg white + extra egg white(if needed)

1 1/4 cups pecans, chopped fine

Caramel Filling:

14 soft caramel candies

3 tablespoons heavy cream

Directions:

1. Combine flour, cocoa, and salt in bowl. 

2. Using a mixer, beat butter and sugar on medium-high speed, until light and fluffy,  about 2-4 minutes.

3. Add egg yolk, milk, and vanilla and mix until fully combined. 

4. Reduce speed to low and add flour mixture until just combined. 

5. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.... or overnight... or freeze.

• Pre-heat oven to 350 degrees F. 
• Adjust oven rack to upper-middle and lower-middle positions. 

1. Line 2 baking sheets with parchment paper. Whisk egg white(s) in bowl until frothy....egg white leftover from the yolk used in cookie dough(you might not need another egg white, so I would just wait and see if you need any more...  before cracking another egg).

2. Process/chop finely the pecans. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg white(s), then roll in pecans. 

3. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure( I used a 1 tsp measuring spoon), make indentation in center of each ball. 

4. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

5. While cookies are baking, microwave(or heat on stove top) the caramels and cream until softened  and fluid-like, stirring occasionally, until smooth..... about 1 to 2 minutes in the microwave(or a bit longer on stove top). 

6. Remove cookies from oven and gently re-press existing indentations.

7. Fill each indentation with 1/2-1 teaspoon caramel mixture. Cool  about 10 minutes. Transfer to wire rack and cool completely.