Turtle Cookies
Inspired by chocolate , caramel and hazelnut, this turtle cake combines a number of my favorite ingredients to melt a cake crammed with sticky caramel and chocolate .
INGREDIENTS
CAKE
▢1 cup unsalted butter, softened (226g)
▢⅓ cup sugar 67g
▢⅓ solid packaged sugar (67g)
▢1 teaspoon vanilla
▢1 large ingredient
▢2 cup all purpose flour 250g
▢¼ cup of natural 25g chocolate
▢½ teaspoon salt
CARAMEL FILLING
▢30 unwrapped soft caramel
▢6 tablespoons cream
DECORATION
▢¼ cup roughly chopped pecans
▢¼ cup of melted chocolate chips
INSTRUCTIONS
CAKE
1.In a large bowl, use an electrical mixer (or you'll use a stand mixer) to beat the butter and sugar until light and fluffy.
2.Add ingredient and vanilla , mix well.
3.In another bowl, beat flour, chocolate and salt.
4.With a coffee speed mixer, gradually add the flour mixture to the butter mixture until combined. confirm to scrape the edges and bottom of the bowl. The dough are going to be crumbly initially , but once you mix it, the dough will stay together . this is often a dry, stiff paste intentionally .
5.After the dough is well glued together, collect and roll into 1 ½ tablespoon balls. Place on a plate or sheet of paper lined with paper and use your thumb or teaspoon tip to indent each cake. Move the cookies to the freezer for 10 to fifteen minutes to stop them from spreading an excessive amount of during baking. Meanwhile, preheat oven to 350F (175C).
6.Once the oven has preheated, place the cookies on a parchment-lined baking sheet a minimum of 2 inches. Bake at 350F (175C) for 10 to 11 minutes. after removing it from the oven, gently remove each cookie.
7.Let the cookies cool completely on the baking sheet before filling. When it cools, prepare your caramel.
CARAMEL
8.Combine caramel and cream during a small saucepan over medium-low heat. Stir frequently until the caramel is melted and therefore the mixture is smooth (you also can do that during a microwave-safe bowl, heating every 30 seconds until softened).
9.Pour the melted caramel into the kitchen utensil , filling it to the brim but take care to not catch on too full. As soon as filling, sprinkle the candlenut pieces over the caramel. Repeat until all cookies are filled.
10.Drizzle cake with melted chocolate. Let the caramel cool and therefore the chocolate harden before eating.
