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Turtle Thumbprint Cookies

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The Decorated Cookie
Updated Sep 11, 2017
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This version of the classic turtle candy has chocolate, caramel and pecans… all in a cookie!

More About This Recipe

  • Sugar cookies. Check. Chocolate. Check. Pecans and caramel. Check and check. Since these delicious turtle thumbprint cookies have all the things, they are the only cookie you need this season! Luckily they’re delicious and fun to make. One bite into the rich chocolate cookie, soft caramel and crunch of pecans and you’ll be hooked. Why are they called turtles? The cookies incorporate the elements of the classic “turtle” candy—pecans or peanuts and caramel with chocolate. One day in 1918, a salesman showed the candy to a dipper at the Johnson’s Candy Company and he said it looked like a turtle. And there you go! The “thumbprint” part of the name comes from making the indentation in the center (with your thumb, of course—though I use a little spoon instead of my thumb since it’s easier). Enjoy. Or give and then enjoy!

Turtle Thumbprint Cookies

  • Prep Time 50 min
  • Total 2 hr 30 min
  • Servings 42
  • Ingredients 10
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 3 tablespoons all-purpose flour
  • 1/4 cup cocoa powder
  • 1 stick (8 tablespoons) butter, softened
  • 1 egg
  • 2 cups pecans, finely chopped
  • 2 egg whites
  • 1 cup soft caramel candies
  • 3 tablespoons half and half
  • 1/2 cup semi-sweet or milk chocolate chips (optional)

Instructions

  • Step 
    1
    In a large bowl with a hand mixer (or in the bowl of a standing mixer) stir together cookie mix, flour and cocoa powder. On low speed, blend in the stick of butter and the egg. Keep mixing, moving to medium speed after the ingredients have been incorporated, until the dough forms a ball. Wrap the dough and refrigerate for an hour.
  • Step 
    2
    Preheat oven to 350°F. Line 2 baking trays with parchment paper and set aside. Roll the chilled dough into 1-inch balls and place on the baking trays. You should have 40 to 42 balls of dough on the trays. Keep 1 tray in the refrigerator while you work with the other.
  • Step 
    3
    Place pecans in a bowl or on a plate. Separate 2 eggs, reserving only the egg whites. Add a teaspoon of water to egg whites. Whip egg whites with a whisk until frothy. Dip a dough ball in egg whites. Immediately roll ball in pecans. Place ball on tray and repeat with the rest of the balls. Use a 1/4 teaspoon measuring cup to indent the centers of balls.
  • Step 
    4
    Bake for 15 to 17 minutes or until the dough is set if pressed. If necessary, gently re-indent the cookies as soon as tray is removed from oven.
  • Step 
    5
    Roll, dip and indent the other half of the dough on the other tray and bake.
  • Step 
    6
    In a microwave-safe bowl, place caramel candies and half and half. Microwave at 70% power for 90 seconds. Stir and continue to microwave at 15-second intervals until fully melted. Use a little spoon to spoon caramel in the divot of each cookie.
  • Step 
    7
    If desired, melt chocolate chips in microwave according to package directions. Spoon chocolate into a disposable decorating bag or a zip-top bag. Snip 1/4 inch from the tip and drizzle chocolate on cookies.

Nutrition

140 Calories
8g Total Fat
1g Protein
16g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
65mg
3%
Potassium
60mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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