Turtle Thumbprint Cookies

By Sophialuc

Ingredients

• Cookie:
• 1 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 8 Tbsp (1 stick) butter, room temperature
• 2/3 cup sugar
• 1 extra large egg, separated
• 2 Tbsp milk
• 1 tsp vanilla
• 3/4-1 cup pecans, finely chopped
• Caramel:
• 3/4 cup caramel bits
• 1 tsp water
• Chocolate:
• 1/4 cup semi-sweet chocolate chips

Preparation

Step 1

Combine flour, cocoa & salt; set aside.
In a stand mixer, beat butter & sugar until light & fluffy. Add egg yolk, milk & vanilla. Mix until incorporated.
Add flour mixture until just combined. *OPTIONAL: REFRIGERATE dough until firm, about 1 hour. (I did not do this, but my ingredients were pretty chilled & my bowl was cold.)
Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Scoop balls of dough & place on a plate or in another bowl.
Roll prepared dough balls in frothy egg whites, then roll in chopped pecans. Place on parchment lined baking sheets.
Using a 1/2 tsp measuring spoon, make an indentation in the center of each dough ball.
Bake at 350*F for 12 minutes or until set.
Gently re-press the indentations as the cookies come out of the oven.
Microwave caramel bits with water in a bowl on HALF POWER for about 1 minute & stir until smooth. (I like to do 30 seconds at a time to make sure it doesn't burn.) Scoop 1/2 teaspoonfuls into the indented cookies. Repeat with all cookies.
Place chocolate in a bowl & microwave on HALF POWER for about 1 minute & stir until smooth. (I also like to do this 30 seconds at a time, stirring in between intervals.) Place chocolate in a plastic bag, cut the corner & squeeze back & forth to create a zigzag design over the caramel. Repeat with all cookies. *Makes about 19-20 cookies.
*OPTIONAL: Sprinkle a pinch of sea salt on top of warm caramel or melted chocolate for an extra special treat.