TURTLE COOKIES

Ingredients

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COOKIE BATTER

• 1 Cup Flour
• 1/3 Cup Cocoa Powder
• 1/4 Teaspoon Salt
• 8 Tablespoons Butter
  • Room Temperature
• 2/3 Cup Sugar
• 1 Egg
  • Separated
• 1 Egg White
• 2 Tablespoons Milk
• 1 Teaspoon Vanilla Extract

TOPPINGS

• 1 1/4 Cups Pecans
  • Chopped Fine
• 14 Soft Caramel Candies
• 3 Tablespoons Heavy Cream

Directions

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DOUGH

1. Combine flour, cocoa and salt in a bowl.
   
   
2. In another bowl, add butter and sugar. With an electric mixer on medium speed, beat until light and fluffy, about 2 minutes.
   
   
3. Add egg yolk, milk and vanilla and mix until incorportated.
   
   
4. Reduce speed to low and add flour mixture until just combined.
   
   
5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

ASSEMBLE

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
   
   
2. Whisk egg whites in a bowl until frothy.
   
   
3. Place pecans in another bowl.
   
   
4. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans.
   
   
5. Place ball 2 inches apart on prepared baking sheets.
   
   
6. Using 1/2 teaspoon, make an indentation in the center of each ball.
   
   
7. Bake until set, about 12 minutes

TOPPINGS

1. Microwave caramels and cream in bowl, stirring occasionally until smooth 1 to 2 minutes.
   
   
2. Once cookies are removed from the oven, gently re-press existing indentations.
   
   
3. Fill each cookie with 1/2 teaspoon caramel mixture.
   
   
4. Cool for 10 minutes, transfer to a rack and cool completely.