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Sunday, March 19, 2017

Salty Chocolate Caramel Turtle Cookies



  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon course sea salt
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 caramels, chopped into fours



Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in pecans, caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)
Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.

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