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Turtle Thumbprint Cookies


  • 1 cup Flour
  • 1/3 cup Cocoa powder
  • 1/4 tsp. Kosher salt
  • 1/2 cup Unsalted sweet cream butter, softened
  • 2/3 cup Sugar
  • 1 large Egg
  • 2 Tbsp. Whole milk
  • 1 tsp. Pure vanilla extract
  • 2 cups Pecan chips
  • 12 Unwrapped caramel squares
  • 1 tsp. Water


  • In a large bowl, whisk together the flour, cocoa powder, and salt.
  • Using a standing mixer, beat together the sugar and butter until light and fluffy.
  • Beat in the egg, milk, and vanilla until combined
  • Gradually beat in the flour ingredients until combined
  • Cover dough with plastic wrap and place into the fridge for 2 hours
  • Preheat oven to 350 degrees and line the cookie sheet with parchment paper
  • Pour pecan chips into a medium bowl
  • Using a small ice cream scooper, scoop out two tablespoon size of dough and roll into a ball
  • Roll dough ball into the pecan chips until coated
  • Place coated dough ball onto the cookie sheet
  • Repeat steps with about 11-12 more cookies
  • Using the back of a Tbsp. make an indent into the center of the dough
  • Bake in the oven for 12 minutes
  • Once the timer goes off, press the Tbsp. into the cookies again and make a new indention
  • Repeat steps with remaining dough
  • Once all cookies are bake, if you haven't already, unwrap the caramels and place them into a microwave safe bowl with the 1 tsp of water
  • Microwave on increments in 30 second intervals until melted and smooth
  • Using a tsp, fill the indentions in the cookies with the melted caramel
  • Allow caramel to harden for an hour before enjoying