Chocolate Caramel Turtle CookiesBrooke McLay
That’s it. I’ve got to stop stuffing cookies with candy. First there were the Reeses Peanut Butter Cups stuffed into Giant Monster Cookies (heaven help us). Then, there were the Caramel Stuffed Snickerdoodles with gooey mounds of warm caramel oozing from the inside out. I mean, who does this sort of thing? Well, I hope you. Because I can’t be the only person who finds deep gladness in a cookie full of secret stashes of candy. I can’t be the only human alive to appreciate a chocolate cookies drizzled with melted chocolate and pecans. And, I definitely can’t be the only person eating this sort of thing on a daily basis. If you join me in my stuffed-cookie battle cry, I’ll somehow me redeemed (not to mention the only gal with thighs that look like Italian sausages) in my stuffiness and we can all move forward in caloric overloading together. Whaddya say?
Chocolate Turtle Cookies
1 1/2 cups sugar
1 cup butter, softened
1/4 tsp vanilla
2 cups flour
3/4 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
10-12 Turtle candies, Rolo’s, or Caramello squares
1 cup dark chocolate chips
1/2 cup chopped pecans or hazelnuts
Preheat oven to 375 degrees. Combine 1/4 cup sugar and cinnamon in a shallow dish. Set aside. Combine sugar, butter, eggs, and vanilla. Beat until combined and creamy. Sift flour, cocoa powder, cream of tartar, baking soda, and salt into bowl. Mix until thoroughly combined. Roll into balls around the Turtle candies, hiding a single candy inside a ball of dough. Press down slightly with the palm of your hand onto baking sheet. Bake in the preheated oven for 8-10 minutes.