TURTLE KISS COOKIES
Author: Anna Bradley
Recipe type: Desserts
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 22
Super soft brownie-like cookies, topped with pecans and caramel Hershey kisses, and drizzled with caramel. Your favorite chocolate turtle candy, in cookie
form!
INGREDIENTS
list of 13 items
1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
½ cup Unsweetened Cocoa Powder
½ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Butter (1 stick), softened to room temperature
½ cup Light Brown Sugar
½ cup Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Extract
¾ cup chopped Pecan Pieces
21-22 Caramel Kisses, unwrapped
2 ounces Kraft Caramels (unwrapped), or Caramel Bits
list end
INSTRUCTIONS
list of 15 items
1. In a medium mixing bowl, whisk to combine Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Set aside.
2. In a large mixing bowl, using an electric hand mixer, cream together softened Butter, Light Brown Sugar, and Granulated Sugar, about 2 minutes. Add
in Egg and Vanilla, and continue to beat for 1-2 minutes more, until very fluffy.
3. Pour dry ingredients into the bowl of wet ingredients. Using a large spoon or rubber spatula, stir by hand until just combined. Do not overmix.
4. Cover dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling is mandatory.
5. When ready to bake, preheat oven to 350 degrees F. Prepare 2-3 baking sheets by lining with parchment paper. Remove dough from refrigerator.
6. Place Pecan pieces in a small bowl. Using your hands or a cookie scoop, roll about 2 Tablespoons of dough into a ball, and roll the dough into the pecan
pieces. Depending on how cold the dough is, you may need to use your hands to help get the pecans to stick onto the outside of the dough balls.
7. Repeat with remaining dough. You should end up with about 21-22 balls of cookie dough.
8. Bake for 10-11 minutes. Cookies will look slightly underbaked as you remove them from the oven. Allow cookies to cool on the pan for about 5 minutes.
9. Lightly press a Caramel Kiss into the center of each cookie. I like to use my hands to help “hug” the dough around the Caramel Kiss a little bit.
10. Immediately place the pan of cookies into the freezer for about 5 minutes. This will prevent the Kiss from melting.
11. Remove from freezer, and transfer cookies to a wire rack to come to room temperature.
12. Place caramels or caramel bits in a microwave safe bowl. On 50% power, microwave the caramel until melted (about 45-60 seconds), stopping the microwave
to stir every 20 seconds. Watch the caramel carefully while it is microwaving, as it can boil over quickly.
13. Drizzle melted caramel over cookies; allow the caramel some time to cool and harden.
14. Store cookies in a tightly sealed container at room temperature for up to 1 week, or in the freezer, in a freezer ziplock bag, for up to 4 months.
15. Makes 21-22 cookies.
list end
NOTES
*Reminder: Clear a freezer shelf and check to make sure your baking sheets fit into your freezer before baking the cookies!
From the seasoned mom
_._,_._,_
Author: Anna Bradley
Recipe type: Desserts
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 22
Super soft brownie-like cookies, topped with pecans and caramel Hershey kisses, and drizzled with caramel. Your favorite chocolate turtle candy, in cookie
form!
INGREDIENTS
list of 13 items
1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
½ cup Unsweetened Cocoa Powder
½ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ cup Butter (1 stick), softened to room temperature
½ cup Light Brown Sugar
½ cup Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Extract
¾ cup chopped Pecan Pieces
21-22 Caramel Kisses, unwrapped
2 ounces Kraft Caramels (unwrapped), or Caramel Bits
list end
INSTRUCTIONS
list of 15 items
1. In a medium mixing bowl, whisk to combine Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Set aside.
2. In a large mixing bowl, using an electric hand mixer, cream together softened Butter, Light Brown Sugar, and Granulated Sugar, about 2 minutes. Add
in Egg and Vanilla, and continue to beat for 1-2 minutes more, until very fluffy.
3. Pour dry ingredients into the bowl of wet ingredients. Using a large spoon or rubber spatula, stir by hand until just combined. Do not overmix.
4. Cover dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling is mandatory.
5. When ready to bake, preheat oven to 350 degrees F. Prepare 2-3 baking sheets by lining with parchment paper. Remove dough from refrigerator.
6. Place Pecan pieces in a small bowl. Using your hands or a cookie scoop, roll about 2 Tablespoons of dough into a ball, and roll the dough into the pecan
pieces. Depending on how cold the dough is, you may need to use your hands to help get the pecans to stick onto the outside of the dough balls.
7. Repeat with remaining dough. You should end up with about 21-22 balls of cookie dough.
8. Bake for 10-11 minutes. Cookies will look slightly underbaked as you remove them from the oven. Allow cookies to cool on the pan for about 5 minutes.
9. Lightly press a Caramel Kiss into the center of each cookie. I like to use my hands to help “hug” the dough around the Caramel Kiss a little bit.
10. Immediately place the pan of cookies into the freezer for about 5 minutes. This will prevent the Kiss from melting.
11. Remove from freezer, and transfer cookies to a wire rack to come to room temperature.
12. Place caramels or caramel bits in a microwave safe bowl. On 50% power, microwave the caramel until melted (about 45-60 seconds), stopping the microwave
to stir every 20 seconds. Watch the caramel carefully while it is microwaving, as it can boil over quickly.
13. Drizzle melted caramel over cookies; allow the caramel some time to cool and harden.
14. Store cookies in a tightly sealed container at room temperature for up to 1 week, or in the freezer, in a freezer ziplock bag, for up to 4 months.
15. Makes 21-22 cookies.
list end
NOTES
*Reminder: Clear a freezer shelf and check to make sure your baking sheets fit into your freezer before baking the cookies!
From the seasoned mom
_._,_._,_
