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Recipes
Brownie Turtle Cookies
Recipe

15 INGREDIENTS • 10 STEPS • 1HR 20MINS

Brownie Turtle Cookies

These decadent Brownie Turtle Cookies taste even more wonderful than they look! Chewy, fudgy brownie cookies made fresh from scratch. These are good enough to eat alone – but truly decadent with soft caramel filling, pecans, and a drizzle of dark chocolate ganache.
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
These decadent Brownie Turtle Cookies taste even more wonderful than they look! Chewy, fudgy brownie cookies made fresh from scratch. These are good enough to eat alone – but truly decadent with soft caramel filling, pecans, and a drizzle of dark chocolate ganache.
1HR 20MINS
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
12
US / Metric
Brownie Cookies
All-Purpose Flour
1 2/3 cups
Unsweetened Cocoa Powder
1 cup
Unsweetened Cocoa Powder, sifted
I use Rodelle
Baking Soda
1 tsp
Baking Soda
Salt
3/4 tsp
Unsalted Butter
1 cup
Unsalted Butter, softened
Granulated Sugar
1 1/4 cups
Brown Sugar
3/4 cup
Brown Sugar, firmly packed
Egg
2
Large Eggs
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
I used Rodelle
Pecans
1 cup
Chopped Pecans
Caramel Filling
Caramel Candy
1 bag
(11 oz)
Caramel Candy
I used Kraft Caramels
Half and Half
1/3 cup
Half and Half
plus an additional Tbsp if needed to thin
Chocolate Ganache
Dark Chocolate
1/2 cup
Dark Chocolate, finely chopped
I used Ghirardelli dark
Heavy Cream
1/3 cup
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
594
Fat
30.9 g
Protein
7.0 g
Carbs
78.4 g
Add to plan
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Brownie Turtle Cookies
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
Cooking InstructionsHide images
step 1
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 (3/4 tsp); set aside.
step 2
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.
step 3
Add in the Eggs (2) one at a time, then blend in Pure Vanilla Extract (1/2 Tbsp). 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.
step 4
The next day, preheat oven to 350 degrees F (175 degrees C) and line baking sheets with silicone liners or parchment paper.
step 5
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).
step 6
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.
step 6 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.
step 7
Place Caramel Candy (1 bag) and Half and 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.
step 8
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.
step 8 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.
step 9
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.
step 10
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.
step 10 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.
Tags
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Comfort Food
Microwave
Christmas
Shellfish-Free
Cookies
Vegetarian
Dessert
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