This is a delectable butter biscuit that has been covered in chocolate, filled with caramel, and rolled in nuts. These helped me win a regional baking competition. They are adored by all. Instead of using caramel ice cream topping, you might fill the cookies with caramel apple dip. Great results!
| Servings: | 12 |
| Yield: | 24 cookies |
Ingredients
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 egg whites
- 1 cup chopped pecans
- ½ cup caramel ice cream topping
- 1 cup chocolate coating wafers, melted
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
- Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
- Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
- When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.
- TURTLES® is a registered trademark of DeMet’s Candy Company.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 178 mg |
| Sugars | 18 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
It wasn’t as good as I was expecting. It was very rich but my friend just threw it away. I followed the recipe to a T but the caramel syrup didn’t harden much, making it super gooey. Maybe I need another go
Delicious! Made these for my dad’s birthday in honor of his favorite candy. I used about twice as much chopped pecans, chopped really fine so it would coat the cookie really well. I did the indentation after removing it from the oven, which worked well. For the caramel sauce, I melted caramel bits with a little butter and milk, and did essentially the same thing for the chocolate, using chopped Germans chocolate since my dad likes the sweeter chocolates.
This recipe is good but I changed a couple of things: Instead of having chopped nuts, I replaced it with “Heath Milk Chocolate Toffee Baking Bits” and I left the cookies in the oven about 5 min. longer. Even though I made a few changes, I think that the recipe it’s self is pretty good. 🙂
I made this for my mom and dad and they looooved them.They were really good.
Probably the best cookie I have ever made!! I won the most unique cookie at the girlfriends annual cookie exchange. The dough is so easy to make and I used Carmel dip which glissened beautifully
I loved this recipe! I followed the directions exactly, and it turned out wonderful. Everyone in my family loved them! I used apple caramel dipping sauce and fudge, it was so delicious. It only took about 10 minutes to prepare and I baked them for 15 minutes. I did what the other reviewers suggested and indented the cookies after they were baked. I also just put a dallop of fudge on top of the caramel instead of covering the whole thing. I would definately reccomend this recipe to EVERYONE!
The only thing I did was put my nuts in the dough that egg wash rolling. I only had walnuts today so thats what I used, and I had homemade carmel so used that. The indents were ok but who needs an indent spread the whole top with carmel then chocolate! I also used my tiny ice cream scoop to scoop the dough.
Yummy cookie!
I had the same problem as others with the indentation disappearing when they were baked. Very easy problem to solve by doing what the other reviewer suggested using the back of a measuring spoon to do it again while they were still very hot. My husband loved these. I made half with the nuts and half without. They were good with or without them. I made my own caramel since I didn’t have a jar of topping. Recommened for anyone not expecting an everyday cookie.
These are good, but I had to make a few changes to the recipe, and alter things along the way. Even when you indent the cookie, it will still flatten out a lot. On my first batch, it looked like none had been indented at all. While the cookies were still warm, I used the back of a measuring spoon (I have the rounded kind) to make a hollow in the center. I also baked these at a higher temperature – 375 degrees – for 13 minutes. The edges of the cookies were just starting to brown. When I baked for 15 minutes at 325, they weren’t browning at all. Warning – be careful when filling with caramel sauce. I overdid it on most of mine and the caramel started running off the cookie. I also did my chocolate topping a little differently (used the chocolate glaze recipe from the “Carmelitas” recipe submitted by Terri). A little too much caramel and chocolate has made for some messy cookies! Oh, I also didn’t roll in pecans. Can’t think of anything else at the moment. I’ll know more tomorrow when they set up a bit more and are (hopefully) enjoyed at my neice’s christening.