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Turtle Thumbprint Cookies

In a bowl combine the flour, cocoa and salt. In your stand mixer, cream together the butter and sugar. Once fluffy and light then add the egg yolks, milk and vanilla. Add the dry ingredients and slowly incorporate. Once the dough is all wet then remove from the stand mixer, cover the bowl and chill the in the fridge for 1 hour. Preheat oven to 350F. Remove dough from the fridge, scoop out 1 tables. . .

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Servings: 40

Prep Time: 01:15

Cook Time: 00:20

Main Ingredients

2 cups of all purpose flour

2/3 cup of dutch cocoa powder

1/2 teaspoon of salt

1 cup of salted butter

1 1/3 cups of brown sugar

2 egg yolks

1/4 cup of milk

2 teaspoons of pure vanilla extract

2 cups of crushed pecans

1 package of kraft caramels

1/2 cup of heavy cream

1 cup of melted dark chocolate

Preparation

1In a bowl combine the flour, cocoa and salt.

2In your stand mixer, cream together the butter and sugar. Once fluffy and light then add the egg yolks, milk and vanilla.

3Add the dry ingredients and slowly incorporate. Once the dough is all wet then remove from the stand mixer, cover the bowl and chill the in the fridge for 1 hour.

4Preheat oven to 350F. Remove dough from the fridge, scoop out 1 tablespoon of dough at a time and roll into a ball. Roll the dough into the pecan pieces. Place on a parchment lined baking sheet about 2 inches apart.

5With a teaspoon measuring spoon, make an indent into the dough. Repeat the process with all the dough. Bake for 10 minutes or until the cookie has just set.

6Remove from the oven and place the baking sheet on a wire cooling rack, with the teaspoon measuring spoon, gently press down again in the same spot as before to press the indent down.

7While the cookies are cooling make the caramel for the center. Place the caramels and heavy cream in a microwave proof bowl. Cook for 20 second intervals, stirring in between, until the caramels are all melted.

8Place the caramel in each indent, and drizzle the tops with the melted dark chocolate. Place the baking sheet in the freezer for 10 minutes to allow to set, then transfer to an air tight container that can either be frozen till eaten or placed in the pantry to snack on.

Reviews: 0

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