Turtle Thumbprint Cookies {Winner Announced}

Ingredients

For the Cookies
• 2 cups all purpose flour
• 1 cup dark unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 8 ounces (2 sticks) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 2 tablespoons sugar
• 2 large eggs, plus 1 large egg white, divided
• 2 tablespoons whole milk
• 1 tablespoon pure vanilla extract
• 2 1/2 cups pecans, finely chopped
For the Caramel Filling
• 1 can sweetened condensed milk
• 1/2 cup (packed) light brown sugar
• 3 1/2 ounces (7 tablespoons) unsalted butter
• 3 tablespoons light corn syrup
• 1 tablespoon heavy cream
• 1 tablespoon pure vanilla extract
• 1 teaspoon salt
• 30 whole pecan pieces
For the Chocolate Drizzle (optional)
• 2 ounces chopped chocolate, melted (I used 72% dark chocolate)

Instructions

For the Cookies
1. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy, about 3 minutes. Scrape down the bowl, and beat in 1 whole egg, plus 1 egg yolk, the milk, and vanilla extract until well incorporated. Add in half the dry ingredients, and mix on low speed for about 15 seconds, add in the remaining dry ingredients and mix until just combined. Be sure not to over mix.
3. Scrape the batter into a bowl (I used the one that had the flour in it), cover tightly and refrigerate for at least 1 hour, up to 24 hours.
4. When ready to bake. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a Silpat.
5. In a smallish bowl, whisk the 2 egg whites until frothy.
6. For the pecans, you can either chop them very finely with a knife, or I used a food processor and pulsed them about 10 times until they were quite small. Be careful not to over pulse or they will release their oils. Place the finely chopped nuts in a small, shallow bowl.
7. Roll the cookie dough into about 1 tablespoon balls using your hands. Dip and roll each dough ball into the egg whites, making sure to completely cover, then roll in the chopped pecan. Ensure that the entire ball is covered with pecan bits, then place on the cookie sheet, spaced about 1.5 inches apart.
8. Using your thumb or something such as a wine bottle cork, make an indentation in the middle of the cookie and gently make the indentation a little wider to accommodate more caramel.
9. Bake the cookies for 8 minutes, then remove from the oven and gently make that indentation more visible using your cork. Return the cookies from the oven and bake for an additional 4 minutes. Be careful not to over bake. Allow the cookies to cool on the baking sheet for 3 minutes, then transfer to a cooling rack to cool.
10. Note: I would make all the cookies first before making the filling.
For the Caramel Filling
11. In a medium saucepan over medium heat, combine all the filling ingredients except for the pecans. Increase the heat to medium-high, and continue to heat the mixture until it comes to a boil, while stirring constantly. Continue to cook the mixture until it has thickened, and darkened, stirring constantly. Caution: Mixture will bubble and be very hot!
12. Remove the pan from the heat, and strain the mixture into a bowl or measuring cup using a fine mesh strainer to remove and little brown bits from the caramel. Using a spoon, scoop some caramel into each cookie. Allow the caramel to set for about 45 minutes. Halfway through cooling, add a pecan piece to the caramel, and press it in just slightly. Once it has cooled, drizzle the tops of the cookie with some of the melted chocolate. I simply melted the chocolate in a double boiler over simmering water, then drizzled over the cookie with a spoon.
13. Storage: These cookies can be stored in the refrigerator for up to 3 days.
14. Note: I really liked the way these cookies tasted from the fridge.