Ok, but I prefer baked goods to candy, and there’s NO reason those ingredients can’t make an awesome cookie, too. And they do!
Ingredients
- 1 cup soft caramels, about XX grams (Ok, it’s kinda cheating but this way you get caramel chunks in your cookies – and you can get a nice bite of caramel. If you make the caramel from scratch it’ll be more of a swirl.)
- 1 cup chopped pecans
- 1 cup butter, brought to room temperature
- 1 ¼ cups dark brown sugar
- ¼ cup sugar
- 2 eggs, brought to room temperature
- 1 T vanilla
- 1 t baking soda
- Pinch of salt
- 2 ¼ cup flour
- 2 cups semisweet chocolate chips
Directions
Get your caramels – they’re probably individually wrapped so unwrapping them will be tedious but, fortunately, the hardest part of making these cookies.
Cut each caramel in half and set these aside.
Next get your pecans and roughly chop them. You don’t want the pieces too small, but you don’t want full pecans, either. Set these aside, too.
Add the butter, brown sugar and sugar into a large bowl and beat until smooth and creamy. Then add the eggs, one at a time, mixing each time until each egg is well combined. Then add in the vanilla and do the same.
Get your baking soda and salt and mix them in until smooth, then slowly add your flour until the whole batter is nice and smooth. Stop as soon as the flour looks to be mixed in.
Finally, pour in your cut up caramels, chopped pecans and semisweet chocolate chips and stir (don’t mix) until they’re evenly distributed.
Line your baking sheets with parchment paper and put ping pong ball-sized mounds of dough, six to a sheet.
Bake at 350 for about 8-10 minutes, or until the edges and bottoms a nice light brown color.
Take the cookies out of the oven and let them rest on the cookie sheets for a couple minutes and then transfer them to a wire rack to cool completely.
Makes about 4 dozen turtle cookies – and you’ll never look at turtle candies the same way again!
Ugly Desserts 