Salted Caramel Turtle Cookies

By kmad

Ingredients

• 1 cup all-purpose flour
• 1/3 cup high-quality cocoa powder
• 1/4 teaspoon sea salt, plus 1 tablespoon for sprinkling
• 8 tablespoons (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg, separated, plus one egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract1 1/4 cups pecans, chopped fine (alternative: buy pecan pieces)
• 14 soft caramel candies
• 3 tablespoons heavy cream

Details

Servings 16

Preparation

Step 1

Make the Dough:
Combine flour, cocoa powder, and salt in bowl. In the bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about two minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and slowly add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour. If you need to work faster, put the dough in the freezer for about 25 minutes.


Mix dry and wet ingredient separately, then combine in standing mixer.

Assemble the cookies and bake: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or non-stick (e.g. Silpat) liners. Whisk egg whites in a small bowl until frothy. Place chopped pecans in another small bowl. Roll dough in one-inch balls, dip in egg whites, then roll in pecans. You may have to press the ball into the pecans to get them to firmly adhere to the dough. Reshape the balls in your hand, if necessary. Place pecans balls two inches apartment on prepared baking sheets. Using 1/2-teaspoon measure, gently make an indentation in center of each ball. Bake until set, about 12-15 minutes, switching and rotating sheets halfway through baking.


Roll dough into one-inch round pieces


Dip each round in egg white


Roll rounds in pecans, gently pressing until they adhere to dough



Place pecan rounds two inches apart on parchment-lined baking sheet


Using 1/2 teaspoon cup, gently make indentation in each round


Repeat until all pecan rounds have indentations



Bake at 350 until firm, switching and rotating sheets halfway through baking

Make the caramel filling: Microwave caramel candies and cream in a bowl (I used a glass measuring cup to prevent the caramel from boiling over the sides), stirring occasionally, until smooth, about 1 to 2 minutes. Once cookies are removed from oven, gently repress existing indentations with 1/2 teaspoon measure. Fill each indentation with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.


Melt caramel candies and heavy cream in bowl


Fill each indentation with 1/2 teaspoon caramel mixture


Sprinkle a LIGHT pinch of sea salt -- 4 to 5 granules -- on caramel.
You can make these a few days in advance, just make sure to keep them in an airtight container. They're especially great dipped in egg nog or hot chocolate while listening to Christmas carols. Just a thought...