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Turtle Bonbon Cookies Recipe

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★★★★★

4.6 from 81 reviews

Delight in these Turtle Bonbon Cookies featuring a tender vanilla cookie base loaded with chopped pecans, topped with luscious homemade caramel and bittersweet chocolate drizzles, finished with a sprinkle of pecans for extra crunch. Perfect for a sweet treat with a complex, rich flavor profile reminiscent of classic turtle candies.

Ingredients

Scale

Turtle Cookies

  • 1 cup White Granulated Sugar
  • 1 cup Butter, room temperature
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 2 ½ cups All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 2 tablespoons Milk (add more if dough is too dry)
  • ½ cup Chopped Pecans

Caramel Drizzle

  • 6 tablespoons Butter
  • 1 cup White Granulated Sugar
  • ¼ cup Heavy Whipping Cream
  • ⅛ teaspoon Salt

Chocolate Drizzle & Topping

  • 4 ounces Bittersweet Baking Chocolate Bars
  • Chopped Pecans for topping

Instructions

  1. Prepare Turtle Cookies: Preheat oven to 375℉ and line a baking sheet with parchment paper. In an electric mixer, cream together sugar and room temperature butter until fluffy. Add vanilla extract and egg, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture along with milk, mixing until a dough forms. Fold in chopped pecans evenly.
  2. Shape and Bake Cookies: Use a small cookie scoop (about 1 to 1 ½ tablespoons) to portion dough. Roll each portion into a ball and place them 1 inch apart on the prepared baking sheet. Bake for 11-12 minutes, or until cookie tops spring back when lightly touched. Remove and transfer to a wire rack to cool completely.
  3. Make Caramel Drizzle: While cookies bake, melt ¼ cup of sugar at a time in a small saucepan over medium heat, allowing each addition to fully melt and turn a golden amber color before adding the next. Slowly stir in 2 tablespoons of butter at a time until fully incorporated and caramel is smooth. Remove from heat and stir in heavy cream and salt. Continue mixing until combined and smooth. Let the caramel cool to room temperature or chill in the refrigerator for 15-20 minutes to thicken slightly. Transfer caramel to a squeeze bottle or icing bag for easy drizzling.
  4. Melt Chocolate and Assemble Cookies: Melt the bittersweet baking chocolate in a small dish using a microwave in short bursts or over a double boiler until smooth. Reserve half of the melted chocolate in a squeeze bottle or icing bag. Dip the bottoms of each cooled cookie briefly into the remaining melted chocolate and place them on a wire rack or wax paper to set.
  5. Decorate Cookies: Drizzle the tops of the chocolate-dipped cookies with the reserved melted chocolate followed by the caramel drizzle. Sprinkle additional chopped pecans on top for added texture and flavor. If needed, chill the cookies in the refrigerator until the chocolate sets firmly before serving.

Notes

  • Use room temperature butter for easier creaming and better cookie texture.
  • Adjust milk quantity if the dough feels too dry to ensure proper consistency.
  • If caramel hardens too much before use, gently warm it to regain drizzle consistency.
  • Bittersweet chocolate can be substituted with semisweet if preferred for a sweeter taste.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.

Keywords: Turtle Cookies, Bonbon Cookies, Caramel Cookies, Chocolate Drizzle Cookies, Pecan Cookies, Homemade Cookies, Dessert Recipes

Find it online: https://ricoloranz.com/turtle-bonbon-cookies-recipe/