Chewy Chocolate Turtle Cookies Food

CHOCOLATE TURTLE COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
• Cream together butter, sugar, and brown sugar using a stand mixer or hand mixer.
• Add in eggs and vanilla extract and beat until combined.
• Beat in cocoa powder, baking soda, and salt.
• Use a spoon or rubber spatula to stir in flour until combined. Stir in chocolate chips and pecans.
• Scoop out about two tablespoons of the cookie dough and roll into a ball and place on prepared pans. Repeat with remaining dough until you have 24 cookies. Place in the freezer for 30 minutes.
• Bake in the preheated oven for 12 minutes.
• Meanwhile, place unwrapped caramels and heavy cream into a microwave safe bowl. Place in the microwave for 30 seconds. Stir, and microwave again for 30 seconds. Continue until caramel is completely melted and smooth.
• Once the cookies are out of the oven drizzle with caramel and let cool completely on a wire rack.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Heat oven to 350°F.
• Beat cake mix, Neufchatel and eggs in large bowl with mixer until blended. Stir in chocolate morsels and nuts.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Gently press 1 caramel piece into center of each.
• Bake 10 to 12 min. or until cookies are slightly firm to the touch; cool 3 min. on baking sheets. Transfer to wire racks; cool completely.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Get out and measure all of your ingredients.
• Preheat your oven to 375 degrees.
• Prepare a rimmed baking sheet with cooking spray and set aside.
• In a medium sized bowl combine flour, cocoa and baking soda. Set aside.
• Using a handheld or stand mixer cream butter, brown sugar and 1 cup sugar together until smooth.
• Add eggs and vanilla. Beat until blended.
• Reduce your speed to low and add flour mixture. Blend until combined.
• Add 1/2 cup of the chopped pecans and chocolate chips, if you decide to use them.
• In a small bowl, combine the remaining one-half cup pecans with the remaining tablespoon of granulated sugar and the cinnamon. Stir until as evenly coated as possible. Set aside.
• Now you have to make your cookies! Flour your hands to prevent sticking as necessary.
• Use between 2 and 3 tablespoons of dough. Press a Rolo candy into the middle of the dough. Make sure the Rolo candy is totally surrounded by dough.
• Next shape the cookie into a disc, or as Ken likes to say a hockey puck, and press one side of the cookie into the bowl with the sugar coated pecans.
• Place cookie, pecan side up, on your prepared baking sheet. These cookies will spread somewhat so space them about 1 1/2 inches apart.
• Bake cookies until they start to crack, 9 to 12 minutes.
• Cool on the pan for a few minutes and then place on a wire rack to cool completely.
• While the cookies are cooling off you can melt the white chocolate.
• Place the white chocolate squares in a glass or microwave-safe bowl. Heat, in your microwave and stir every 15 seconds until smooth.
• Pour the chocolate into a plastic bag and snip off a corner.
• Drizzle and squeeze the chocolate over top of your cooled cookies.
• Set aside the cookies until the white chocolate is set, about 10 minutes.
• Serve and enjoy!

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

CHEWY CHOCOLATE COOKIES

Steps:

• Heat oven to 350°.
• In large mixer bowl; cream butter and sugar until light and fluffy.
• Add eggs and vanilla; beat well.
• Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
• Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
• Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

SOFT & CHEWY DOUBLE CHOCOLATE TURTLE COOKIES

Steps:

• Mix baking mix and dry pudding mix; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and milk; mix well. Stir in dry ingredient mixture until blended. Stir in caramel bits. Refrigerate 1 hour or until dough is easy to handle.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in nuts. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 10 min. or until cookies are no longer shiny and begin to crackle on top. Cool on baking sheets 10 min. Remove to wire racks; cool completely.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.