Turtle Cookies

• 3/4 cup softened butter (180g)
• 3/4 cup brown sugar (150g)
• 1/4 cup granulated sugar (50g)
• 2 eggs
• 2 tsp vanilla extract
• 1 tbsp corn syrup (25g)
• 2 cups all purpose flour (250g)
• 3/4 cup cocoa powder (75g)
• 1/2 tsp salt (2g)
• 1/2 tsp baking soda (3g)
• 1 tbsp corn starch (10g)
• 1/2 tsp baking powder (3g)

Toppings

• 1 cup pecans (100g)
• 18-20 caramel candies
• 3 tbsp cream
• 1/2 tsp vanilla extract
• 1/2 cup milk chocolate chips (80g)

Recipe:

1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar and brown sugar until combined.

2. Add eggs, corn syrup, and vanilla until light and fluffy.

3. Pour the flour, cocoa powder, cornstarch, salt, baking powder and baking soda. Mix the dry ingredients into the wet until a dough forms.

4. Chop pecans and mix 1/4 cup into the dough and leave the rest for cookies.

5. Cover dough tightly and chill in the refrigerator for around 2-3 hours

6. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat.

7. Divide the dough into 6 equal portions. Roll each portion into a ball. Each portion weighs about 145-146g at this stage.

8. Roll each in chopped pecans. Arrange 2-3 inches apart on the baking sheet.

9. Bake in the oven for 13-15 minutes or until firm around the edges.

10. Allow to cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

11. Melt the caramels with cream and vanilla extract. Stirring occasionally until the caramels are fully melted and the sauce thickens slightly.

12. Spoon 1 tablespoon of melted caramel onto the centre of each of the cookies. Allow to set for 5 minutes.

13. Melt the chocolate and spoon 1 tablespoon of melted chocolate onto the caramel.

14. Sprinkle a few chopped pecans on top of the melted chocolate.

15. Each cookie weighs about 6.7oz when it’s ready.