A couple of weeks ago I received an email from Erin about participating in a virtual cookie swap, and I was on board right away! We came up with a name, gathered some more bloggers, and quickly we had the 1st annual Blogging Buddies Virtual Cookie Exchange! If you don’t know Erin, she is the super sweet and talented blogger behind The Law Student’s Wife. She makes some really awesome stuff, so if you haven’t had the pleasure of visiting her gorgeous site, go on over and have a look, then come on back for some delicious cookies And don’t forget to check out all the other fabulous bloggers who are participating!
Now, let’s talk about these cookies shall we? Well, first of all I should rename them to Turtle Corkprint cookies. Instead of using my thumb to make the little caramel well, I decided to use a wine cork to have a more perfect and consistent well for all that caramel goodness! We start off with a dark chocolate cookie, rolled in chopped pecans, then filled with a sweet caramel, topped with a whole pecan, and then finished off with a drizzle of dark chocolate. The chocolate drizzle is optional, but I think that it does a nice job tying the whole cookie together. I’m going to be honest, these cookies require a slight bit more effort than your regular scoop and bake cookies, but the end result is well worth it! You will be rewarded with a delicious and beautiful cookie!
And now for the giveaway!!
So, because it’s almost Christmas, and I know all of you are doing a lot of baking, I want to give away one of my favourite kitchen items for baking cookies; a Silpat! Not only is is great for baking cookies, but a variety of other things like roasting veggies, chicken, etc. I even use it when I’m working with fondant and gum paste for cakes. It makes cleanup a breeze and it is always non-stick. In addition, I’m giving away an OXO cookie spatula which is perfect for lifting your cookies. OXO was one of the sponsors of The Great Food Blogger Cookie Swap that I blogged about earlier this week, and the proceeds from this limited edition spatula help to support Cookies for Kids Cancer. So it’s for a great cause! Enter below for your chance to win. Good Luck!
Don’t forget to check out all the other blogs participating in the 1st Annual Baking Buddies Virtual Cookie Exchange to see what delicious cookies they have whipped up!
- Ginger Molasses Maple Cream Sandwich Cookies from our host Erin at The Law Student’s Wife
- Grandma’s Sugar Cookies from Joan at Chocolate, Chocolate, and More
- Granola and Graham Cracker Cookies with Chocolate Chips from Ashley at Baker By Nature
- Heath Toffee Bars from Erin at Dinners, Dishes, and Desserts
One more little fun thing…my brother sent me this video yesterday. He and his girlfriend Danielle made this cute Christmas music video for friends of theirs. It literally made me laugh, but put a smile on my face the rest of the day! Enjoy!
A dark chocolate cookie covered in pecans, filled with caramel, topped with a pecan, and drizzled with dark chocolate. A cookie version of a holiday favourite!
- 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
- 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
- 2 ounces chopped chocolate, melted (I used 72% dark chocolate)
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- 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.
- 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.
- When ready to bake. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a Silpat.
- In a smallish bowl, whisk the 2 egg whites until frothy.
- 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.
- 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.
- 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.
- 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.
- Note: I would make all the cookies first before making the filling.
- 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!
- 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.
- Storage: These cookies can be stored in the refrigerator for up to 3 days.
- Note: I really liked the way these cookies tasted from the fridge.
Entry: Leave me a comment telling me what your favourite cookie is.
Update: This giveaway is now CLOSED. Congratulations to the winner, entry #210- Dianne Shaw ! Thank you to everyone who entered!
The Fine Print:
- This giveaway ends on Monday December 17th at Midnight ET.
- The winner will be announced on this post and also contacted within 48 hours of the contest ending via email.
- The winner has 24 hours to respond, otherwise a new winner will be chosen.
- Contest is open to persons with a Canadian or United States mailing address.
- Disclosure: This giveaway is sponsored by Portuguese Girl Cooks.
Good luck and enjoy!!
Adapted from Baked Elements.