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–+ servings

Turtle Thumbprint Cookies

These Turtle Thumbprint Cookies feature crunchy pecan edges, a rich cocoa shortbread center, and a salty-sweet caramel well, making them perfect for cookie exchanges or as an indulgent treat.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Serving Size 24 cookies

Ingredients

For the Dough

  • 1/2 cup unsalted butter, softened room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, separated (yolk for dough; white for coating)
  • 1 tbsp heavy cream 35% whipping cream
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 tsp fine salt
  • 1 cup finely chopped pecans

For the Filling and Topping

  • 1/4 cup salted caramel sauce store-bought or homemade
  • 1/4 cup semi-sweet chocolate, chopped or chips
  • 1 tsp butter (optional) to smooth melted chocolate

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  • In a stand mixer or large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  • Add the egg yolk, heavy cream and vanilla. Mix until combined and smooth.
  • In a separate bowl, whisk together the flour, cocoa powder and salt. Add the dry mix to the butter mixture and blend until a cohesive dough forms.
  • In a small bowl, lightly beat the reserved egg white until frothy.

Shaping and Baking

  • Roll dough into balls about 2 teaspoons each. Dip each ball into the beaten egg white, then roll in the chopped pecans, pressing lightly so the nuts adhere.
  • Place cookies about 2 inches apart on the prepared sheet.
  • Use your thumb or the back of a 1/2 teaspoon measuring spoon to press a shallow indent into the center of each cookie.
  • Bake for 8–10 minutes, until the cookies are just set; centers may still be slightly soft.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Filling and Decorating

  • Warm the salted caramel in short bursts in the microwave at 50% power until scoopable. Spoon about 1/2 teaspoon caramel into each indent.
  • Melt the chopped chocolate with 1 teaspoon butter in the microwave at 50% power, stirring every 20–30 seconds until smooth. Drizzle the chocolate across the cookies.
  • Allow chocolate to set before stacking. Store in an airtight container with wax paper between layers.

Notes

Chill the dough for 15–20 minutes if it feels soft; chilled dough is easier to roll. For a vegan version, swap butter for a solid plant-based stick and use aquafaba for the egg white.