Brownie Turtle Cookies

Prepare Brownie Cookies: In a medium mixing bowl, whisk together the All-Purpose Flour (1 2/3 cups), Unsweetened Cocoa Powder (1 cup), Corn Starch (1 tsp), Baking Soda (1 tsp) and Salt (1/2 tsp); set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the Unsalted Butter (1 cup), Granulated Sugar (1 1/4 cups) and Brown Sugar (3/4 cup) until well blended.

Add in the Eggland's Best Classic Eggs (2) one at a time, then blend in Pure Vanilla Extract (2 tsp). Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C) and line baking sheets with silicone liners or parchment paper.

Scoop dough out and shape into 1-inch balls. Space cookies 2 inches apart. Bake one sheet at a time for about 9-10 minutes - edges should be set (cookies will appear puffy and slightly under-baked).

Remove from oven and immediately press the bottom of a glass lightly into each cookie, creating a flat cavity with a ½-inch border around the edge of each cookie (similar to a “Swig” style cookie.). You will need to size your glass so that there is a ½-inch border of the cookie that remains. Cool cookies completely before proceeding to next step.

Place Caramel Candy (1 bag) and Kemps Half & Half (1/3 cup) in a small microwave-safe bowl and heat in a microwave oven in 30-second increments, stirring after every 30 seconds until caramels are melted; stir well to combine. If needed, add an additional tablespoon of half & half to reach a creamy consistency.

Immediately spoon about 1 tablespoon of caramel sauce into the center of each brownie cookie; sprinkle with Pecans (1 cup) and cool for 1 hour.

Heat Heavy Cream (1/3 cup) in a very small heavy saucepan. As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over Dark Chocolate (1/2 cup). Let sit for 3 minutes, then blend with a small whisk until combined, shiny and smooth.

Carefully drizzle the chocolate ganache on top of each cookie. Store the cookies in an airtight container at room temperature for up to 5 days.