Tuesday, September 25, 2012

Turtle Cookies

Here's some tantalizing Turtle cookies to tempt you today, which happens to be Tuesday! This post is brought to you by the letter T.

This recipe is a variation of Mom's Famous Cookies. This cookie recipe is so versatile. Simply mix the dough and add in your favorite candy chips like peanut butter, mint chocolate, white chocolate, or butterscotch; pretzels or dried fruit would also be a great addition. Turtles candies and dark chocolate chips added in the dough make for a truly tasty treat.

The dough can be mixed and stored in the fridge until ready to use. I usually make a batch, store in the fridge for up to a week, and then bake a few at a time as needed. This ensures that leftover cookies don't go to waste and also helps with portion control :) To freeze, scoop dough balls onto a cookie sheet or platter and place in freezer for about 30 minutes. Then remove frozen balls and store in the freezer in a freezer bag for up to six months. When ready to use, place frozen dough balls on a cookie sheet and bake for 12 minutes or until done, or you can let the dough thaw and bake for 10 minutes.

Buon Appetito! 

Turtle Cookies
Source: Southern Living 
Prep: 30 minutes
Bake: 12 min
Yield: 40 cookies
Calories per cookie: 155
Fat grams per cookie: 8


  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  •  2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 (7 oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped 
  • 1 (12-oz.) packages dark chocolate morsels
  • Parchment paper


1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Using a 2 Tbsp. cookie scoop or measuring spoon, drop onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes (I bake them 12 minutes) or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

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