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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup softened butter
2/3 cup sugar
1 large egg
2 tbsp milk
1 tsp vanilla
1 cup flour
1/3 cup Dutch process cocoa
1/4 tsp salt
1 cup very finely chopped pecans
1 (13.4 oz) can Dulce de leche milk caramel (such as Nestles LaLechera)
16 toasted pecan halves
4 oz milk chocolate
2 tbsp light cream
Cream the butter and sugar in a large bowl until light and fluffy.
Separate egg. Reserve the white, then add yolk, milk and vanilla to the butter and sugar mixture. Beat well.
Combine the flour, cocoa and salt. Add to the wet mixture and mix until combined. Cover and refrigerate dough for 1 hour.
Preheat oven to 350. Remove dough from refrigerator and shape into 1 inch balls. Dip each ball in the reserved egg white, then roll in the finely chopped pecans. Place on greased baking sheets. Using your thumb, make a deep indentation in the center of each ball. Bake for 10 to 12 minutes or until set.
Place the Dulce de leche milk caramel in a pastry bag with a star tip and fill the center of each cookie. Place a toasted pecan half on top of each cookie and move to a wire rack to cool.
In a small microwave safe bowl, microwave the milk chocolate and light cream on high for 30 to 60 seconds or until melted. Drizzle over the top of each cookie and let rest until chocolate is set. Makes 18 cookies.
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CHOCOLATE CARAMEL TURTLE TREASURES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup softened butter
2/3 cup sugar
1 large egg
2 tbsp milk
1 tsp vanilla
1 cup flour
1/3 cup Dutch process cocoa
1/4 tsp salt
1 cup very finely chopped pecans
1 (13.4 oz) can Dulce de leche milk caramel (such as Nestles LaLechera)
16 toasted pecan halves
4 oz milk chocolate
2 tbsp light cream
Cream the butter and sugar in a large bowl until light and fluffy.
Separate egg. Reserve the white, then add yolk, milk and vanilla to the butter and sugar mixture. Beat well.
Combine the flour, cocoa and salt. Add to the wet mixture and mix until combined. Cover and refrigerate dough for 1 hour.
Preheat oven to 350. Remove dough from refrigerator and shape into 1 inch balls. Dip each ball in the reserved egg white, then roll in the finely chopped pecans. Place on greased baking sheets. Using your thumb, make a deep indentation in the center of each ball. Bake for 10 to 12 minutes or until set.
Place the Dulce de leche milk caramel in a pastry bag with a star tip and fill the center of each cookie. Place a toasted pecan half on top of each cookie and move to a wire rack to cool.
In a small microwave safe bowl, microwave the milk chocolate and light cream on high for 30 to 60 seconds or until melted. Drizzle over the top of each cookie and let rest until chocolate is set. Makes 18 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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