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Turtle Chocolate Chip Cookies

Decadent Turtle Chocolate Chip Cookies You Can’t Resist

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These Turtle Chocolate Chip Cookies combine velvety chocolate, gooey caramel, and crunchy pecans for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 7 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose Flour You can use whole wheat for a healthier twist.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1/2 teaspoon Salt Consider using sea salt for a more refined taste.
  • 1 cup Unsalted Butter Substitute with dairy-free butter for vegan cookies.
  • 3/4 cup Brown Sugar Dark Demerara can replace it for a deeper taste.
  • 3/4 cup Granulated Sugar Coconut sugar is a great lower glycemic substitute.
  • 2 large Eggs Replace with flax eggs to make a vegan batch.
  • 2 teaspoons Vanilla Extract Almond extract or maple syrup work well as alternatives.
  • 1 cup Chocolate Chips Feel free to swap in dark or white chocolate chips.
  • 1 cup Caramel Bits Chocolate-covered caramel candies can work, chopped appropriately.
  • 1 cup Chopped Pecans Walnuts or almonds can be used if you prefer.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Mixer
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Turtle Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well blended.
  3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add in the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the chocolate chips, caramel bits, and chopped pecans using a spatula.
  7. Scoop the dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop.
  8. Bake the cookies for 8-10 minutes, or until the edges are light golden brown.
  9. Remove the cookies from the oven and let them cool on the baking sheets for 5-7 minutes before transferring to a wire rack.
  10. Optional: Drizzle melted chocolate or caramel bits over the cooled cookies and sprinkle with additional pecans.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For thicker cookies, chill the dough in the refrigerator for at least 4 hours before baking. Monitor baking time to ensure cookies are chewy and not over baked.

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