Turtle Thumbprint Cookies by @millsandbuns

35 min
Medium

12 servings

🧈

150 g

Butter

🍬

60 g

Icing Sugar

🌾

180 g

Flour

🍫

20 g

Cocoa Powder

🥛

15 ml

Milk

🌰

20 g

Pecans

🍫

30 g

Dark Chocolate

🍯

60 g

Caramel

Preparation Steps

  1. Step 1/14

    Line a baking tray with parchment paper and set it aside.

    🍪baking tray
    📜parchment paper

  2. Step 2/14

    Whisk 150 g butter with 60 g icing sugar until smooth and creamy.

    butter
    icing sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/14

    Add 180 g all-purpose flour and 20 g cocoa powder to the butter mixture.

    all-purpose flour
    cocoa powder
    🥣mixing bowl
    🥄spatula

  4. Step 4/14

    Fold the mixture into a soft dough, adding up to 15 ml milk only if the dough is too dry.

    milk
    🥣mixing bowl
    🥄spatula

  5. Step 5/14

    Divide the dough into 12 equal balls and place them evenly on the lined baking tray.

    🍪baking tray

  6. Step 6/14

    Press a deep indentation into the centre of each dough ball using a 1/4-teaspoon measure.

    🥄measuring spoons
    🍪baking tray

  7. Step 7/14

    Press the chopped 20 g pecans around the outer edge of each cookie.

    pecans
    🍪baking tray

  8. Step 8/14

    Refrigerate the shaped cookie dough for 60 min until firm.

    🍪baking tray

  9. Step 9/14

    Preheat the oven to 180°C (350°F) while the cookies finish chilling.

  10. Step 10/14

    Bake the chilled cookies for 8-10 min until the edges are lightly golden.

    🍪baking tray

  11. Step 11/14

    Transfer the baked cookies to a wire rack and cool them completely for about 20 min.

    🧊wire rack
    🥄spatula

  12. Step 12/14

    Fill each cooled thumbprint indentation with approximately 5 g caramel sauce.

    caramel sauce
    🥄measuring spoons

  13. Step 13/14

    Melt 30 g dark chocolate in the microwave in short bursts, stirring between bursts.

    dark chocolate
    🥣mixing bowl
    🥄spatula

  14. Step 14/14

    Drizzle the melted dark chocolate over the caramel-filled cookies and let it set before serving.

    dark chocolate
    🛍️piping bag
    🧊wire rack

Composition

Ingredients

Types

Dairy, Sweeteners, Baking ingredients, Nuts, Confectionery

Ingredients

Butter, Icing sugar, Flour, Cocoa powder, Milk, Pecans, Dark chocolate, Caramel

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

160 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 19g, Sugars: 11g, Fat: 9g, Saturated fat: 4.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 1.2mg, Potassium: 80mg

Vitamins

Vitamin A: 85mcg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, spatula, measuring spoons, baking tray, parchment paper, wire rack, piping bag

Appliances

refrigerator, oven, microwave

Type

Type

Type Of Dish

Dessert, Snack, Cookie

Occasions

Diwali, Festive season, Holiday gifting, Tea time, Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian, American

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Chewy, Tender, Crisp-edged, Gooey, Crunchy

Flavors

Chocolatey, Caramel, Buttery, Nutty, Sweet, Cocoa

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2-3 days (Store in an airtight container,Keep in a cool, dry place,Separate layers with parchment paper), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for a softer caramel centre), freezer : 2 months (Freeze in a freezer-safe airtight container,Separate layers with parchment paper,Thaw at room temperature before serving)