Rich and decadent these turtle cookies are made with soft chocolate cookies, rolled in pecans, filled with caramel and then topped with a chocolate drizzle!
Beat the butter with an electric mixer for 1 minute until smooth and creamy. Then mix in the sugar until creamy. Next add the egg yolk, milk and vanilla.
Add the flour, cocoa powder and salt. Mix just until combined. Then wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chopped pecans in a shallow bowl. Then whisk the egg whites in a separate bowl until frothy.
Use a medium cookie scoop or roll the dough into 16 balls. Dip each dough ball into the egg white and then roll in the pecans. Gently press the pecans in along the sides and then place on the lined baking sheet. Use a teaspoon to make an indention in the center of each ball.
Bake for 10 minutes, or just until set. The top should still look a little soft. Allow to set on the pan for a couple minutes and then transfer to a cooling rack.
Melt the caramel and cream in a microwave safe bowl at 50% power for 30 seconds. Stir and cook an additional 30 seconds or until melted.
Pour small spoonfuls into the tops of each cookie. Be careful not to over fill.
Place the chocolate chips in a zip top bag. Then place in a bowl with warm water until melted and smooth. Then snip the corner of the bag and drizzle the chocolate over the top of the cookies.