These shortbread turtle cookies are the most delicious cookie you will ever bake! They are buttery, crumbly and perfectly sweet with the soft caramel and chocolate drizzle. Don't forget to add the whole pecan.
Looking for more dessert recipes? Try my pecan sandies, cranberry cheesecake bars, chocolate dipped butter cookies or overnight cinnamon rolls.
These shortbread turtle cookies are so good, they just melt in your mouth.
They are somewhere between a shortbread cookie and a butter cookie. Technically a shortbread cookie is made with more butter than it is flour, but it's crumbly texture tastes just like a shortbread cookie. It's also baked at a lower temperature, whereas a butter cookie is baked at a higher temperature. Choosing which category to go with was tricky but shortbread was the way to go for classification.
Shortbread cookies are buttery, crumbly and rich. This is just that!
These will fly off the plate when you serve them. In my opinion my caramel pecan shortbread bars do not hold a candle to these.
How To Make Shortbread Turtle Cookies
Preheat oven to 325.
Cream the butter and powdered sugar for 3 minutes, until light and fluffy. Mix in the vanilla. Stir in the salt and flour until combined. Chill in the fridge for 20 minutes.
Using a 1.5 tablespoon cookie scoop, scoop the cookie dough on a baking sheet lined with parchment paper.
Bake for 20-23 minutes, or until the edges and bottoms start to turn golden. Remove from the oven and immediately using a measuring spoon tablespoon to make an indent in the center (press almost all the way down).
Let the cookies cool.
Melt the caramels in the microwave or stovetop as the directions instruct on the package. Pour caramel into the center of the cookie. Top it with a whole pecan.
Use a microwave safe bowl to melt milk chocolate chips at 10 second intervals. Stirring between each. Use a spoon to drizzle the chocolate over top. You can also put the chocolate into a small ziploc baggy, cut the edge (very small) and drizzle that way.
Shortbread Turtle Cookies
These shortbread turtle cookies are the most delicious cookie you will ever bake! They are buttery, crumbly and perfectly sweet with the soft caramel and chocolate drizzle. Don't forget to add the whole pecan.
Ingredients
- 1 c butter
- 1 c powdered sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt (scant)
- 1 ⅔ c + 2 tbsp all purpose flour
- 20 pecans
- 20 caramels
- 1 tsp milk
- ⅓ c milk chocolate chips
Instructions
- Preheat oven to 325.
- Cream the butter and powdered sugar for 3 minutes, until light and fluffy. Mix in the vanilla. Stir in the salt and flour until combined. Chill in the fridge for 20 minutes.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough on a baking sheet lined with parchment paper.
- Bake for 20-23 minutes, or until the edges and bottoms start to turn golden. Remove from the oven and immediately using a measuring spoon tablespoon to make an indent in the center (press almost all the way down).
- Let the cookies cool.
- Melt the caramels in the microwave or stovetop as the directions instruct on the package. Pour caramel into the center of the cookie. Top it with a whole pecan.
- Use a microwave safe bowl to melt milk chocolate chips at 10 second intervals. Stirring between each. Use a spoon to drizzle the chocolate over top. You can also put the chocolate into a small ziploc baggy, cut the edge (very small) and drizzle that way.
Notes
Milk chocolate melts very fast. Do not keep heating it excessively. If it’s not melting then it got too hot, let it sit and cool down.
These cookies taste even better days after making them.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 132mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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