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two thumbprint cookies on a white plate, rolled in nuts, filled with salted caramel, and drizzled with chocolate.
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Turtle Thumbprint Cookies

This Turtle Thumbprint Cookie recipe features a cocoa cookie rolled in pecans, filled with a salted caramel thumbprint, and drizzled with chocolate. The perfect Christmas cookie recipe!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 24 cookies
Author Tessa Arias

Ingredients

For the Cookies:

  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1 large egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup (127 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (113 grams) pecans, finely chopped

For the Caramel Thumbprint:

  • 16 unwrapped caramel squares
  • 3 tablespoons whipping cream
  • Fleur de sel, or other flaked sea salt, for sprinkling, optional

For the Chocolate Drizzle:

  • 1/2 cup (85 grams) semi-sweet chocolate chips
  • 1 teaspoon coconut oil or shortening

Instructions

For the cookies:

  • In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and fluffy, about 2-3 minutes. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white in a separate container, cover, and refrigerate until ready to bake.
  • Gradually add the flour mixture to the butter mixture and mix just until combined. Cover the dough and refrigerate for 1 hour or overnight, or until the dough is chilled and firm.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking sheet. Lightly press down the center of each ball with your thumb.
  • Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool until just warm. While the cookies are still warm, press down the center of each cookie again with your thumb or the opposite end of a wooden spoon.

For the caramel:

  • While the cookies are baking, combine the caramel squares and cream in a small saucepan set over low heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
  • Spoon about a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.

For the chocolate drizzle:

  • In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute. Stir until smooth. Remove the chocolate to a small zip-top baggie and cut a small hole in one corner. Pipe the chocolate over the cookies. Let the chocolate set before serving or storing in an airtight container for up to 3 days.

Notes

Adapted from Favorite Brand Names: Gifts from the Christmas Kitchen via Dawn's Recipes