Chocolate, caramel and pecans—what’s not to love? These Small Batch Chocolate Turtle Cookies from Aimee Broussard are an inRegister-approved indulgence, marrying the classic flavors of turtle candies with a cake-like, fluffy base, and yielding only six cookies—just the amount for satisfying your sweet tooth without completely derailing your diet.
¾ cup all-purpose flour 2 ½ Tbsp. unsweetened cocoa powder ¼ tsp. baking soda Pinch salt 4 Tbsp. unsalted butter, melted and slightly cooled ¼ cup granulated sugar ¼ cup brown sugar 1 large egg, room temperature ½ tsp. vanilla extract
½ cup caramel bits
¼ cup chopped pecans
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, cream together butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla extract, mixing to combine. Add flour mixture, a little at a time, to bowl, scraping down sides of bowl as needed.
In a microwave safe dish, heat ½ cup caramel bits with 1 Tbsp. water in 30-second intervals. Stir vigorously until smooth and creamy, adding additional water as needed.
Use a mini cookie scoop or spoon (about 2 Tbsp. full) to drop cookie batter onto prepared baking pan, being sure to leave about 2 inches between each for spreading. Dough will be wet. Use back of spoon to gently flatten batter while also making a swirl indentation. Use a teaspoon and drizzle melted caramel into crevasses in each cookie. Sprinkle each with a bit of chopped pecans.
Bake for about 10 to 12 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Makes 6 generously sized cookies.
Find more of Aimee’s original recipes on her website here, and read about her new cookbook in this story from the February 2022 issue of inRegister.