It’s hard to stake a claim like that…”the best.” I make a lot of cookies. Like at least 2-3 times a week a batch goes in the oven, at least one new recipe each week too!
But, these were rich. In chocolate. And caramel. And pecans. Oh my.
Love this recipe? Check out these too…
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Turtle Cookie Bars by Sprinkled with Flour
Turtle Biscotti by Shugary Sweets
Rolo Turtle Fudge by Shugary Sweets
by Shugary Sweets
Prep Time: 1 hour
Cook Time: 10 minutes
Ingredients (4 dozen)
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tbsp milk
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 cup dark chocolate Hershey’s cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup Kraft caramel bits
- 1 cup chopped pecans, divided
- 1/2 cup semi-sweet chocolate morsels, melted
Beat butter and sugars for 3 minutes until well combined. Add eggs, milk and vanilla. Beat in flour, cocoa, baking powder and salt. Fol in caramel bits and 3/4 cup chopped pecans.
Chill dough in refrigerator for one hour.
Scoop chilled dough, by large tablespoon, onto a parchment paper lined baking sheet. Bake in a 375 degree oven for 10-12 minutes. Allow to cool on pan for 2 minutes, then remove to wire rack.
Drizzle cookies with melted semi-sweet chocolate and immediately sprinkle with remaining chopped pecans.
Enjoy warm for a fudgy, chewy cookie. Or allow to cool completely for a more stiff, rich and chocolatey cookie!