Turtle Thumbprint Cookies

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.

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.

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.

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.

Roll, dip and indent the other half of the dough on the other tray and bake.

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.

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.