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+ servings
Chocolate Caramel Cookies

Turtle Thumbprint Cookies

Both crazy delicious and beautiful my Turtle Thumbprint Cookies rock! A dense chewy chocolate cookie with a dollop of rich buttery caramel plus pecans!
Course Dessert
Cuisine American
Keyword How Do I Make Turtle Thumbprint Cookies, How To Make Turtle Thumbprint Cookies, Turtle Thumbprint Cookies, Turtle Thumbprint Cookies Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 Cookies
Calories 161kcal
Author Kathleen



  • 1 Cup All-Purpose Flour
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Teaspoon Salt
  • 1/2 Cup Unsalted Butter at Room Temperature
  • 2/3 Cup Sugar
  • 1 Large Egg Separated
  • 1 Large Egg White
  • 2 Tablespoons Whole Milk
  • 1 Teaspoon Vanilla Extract
  • 1 1/4 Cup Pecans Finely Chopped


  • 14 Soft Caramel Candies
  • 3 Tablespoon Heavy Cream


  • 2 Ounces Semi Sweet Chocolate
  • 1 Teaspoon White Crisco


  • Combine flour, cocoa, and salt in a bowl. With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  • Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in a bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make an indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
  • Microwave caramels and cream in a bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from the oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.
  • As cookies cool, make the glaze. In a small microwave-safe bowl, melt 2 ounces of chocolate with Crisco for 45 seconds. Stir. if not completely melted, continue to microwave in 10 seconds, 50% power intervals. When cookies are cooled drizzle warm glaze with a fork over cookies.


Calories: 161kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.7mg