Turtle Shortbread Cookies
Tender shortbread topped with a pecan, a dollop of a caramel, and a chocolate coating. One of our very favorite cookies!
Equipment
- Hand mixer or stand mixer
- Microwave-safe bowls
- Baking sheets
- Plastic Wrap
- Wire rack
- Small offset spatula or spoon
- Mixing bowl
Ingredients
- 1 cup salted butter at room temperature
- ½ cup brown sugar (packed)
- 2¼ cups all-purpose flour
- 30 pecan halves
- 1 tablespoon heavy cream
- 1 11 ounce bag caramels, unwrapped (or caramel bits)
- 1 12 ounce bag semi-sweet chocolate chips
- 1 teaspoon shortening
Instructions
- Prepare the oven and baking sheets. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Make the dough. In a stand mixer or with a hand mixer, cream the butter and brown sugar until light and fluffy. Slowly mix 2 cups of flour on low speed until crumbly (the dough will appear dry but come together). Then, turn the dough onto a floured surface and knead in the remaining ¼ cup of flour by hand until it forms a cohesive dough.
- Shape and chill. Shape the dough into a 2-inch-wide log using your hands. Then, wrap the log in plastic wrap and chill for 10-15 minutes if the dough feels soft, making it easier to slice.
- Slice and arrange. Unwrap the dough and cut into ½-inch thick slices. Arrange the slices on the prepared baking sheets, leaving ½ inch of space between them (the cookies will not spread much).
- Bake the cookies. Bake in the oven for 17-20 minutes or until the edges and bottoms are golden brown. Allow the cookies to cool completely on a wire rack before proceeding to the next steps.
- Prepare the caramel topping. Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring after each interval, until the mixture is smooth and fully melted. Spoon about 1 teaspoon of caramel onto each cookie and gently press a pecan half into the center of the caramel. Allow the caramel to set.
- Prepare the chocolate topping. In another microwave-safe bowl, combine the chocolate chips and shortening. Melt on low power, stirring every 20-30 seconds, until smooth and glossy. Spoon a dollop of melted chocolate onto each cookie. Use the back of a spoon or a small offset spatula to smooth the chocolate evenly.
- Set the chocolate. Allow the chocolate to harden completely. If your kitchen is warm, refrigerate the cookies for 15-20 minutes to speed up the setting process.
- Serve and store. Once the chocolate is firm, stack the cookies gently in an airtight container. Store at room temperature for up to 5 days or freeze for up to 2 months.
Notes
Using softened butter is important for the dough to come together nicely. If the butter is too cold, it won’t mix with the sugar properly; if it’s too soft, the dough can get sticky. Let it sit at room temperature for about an hour before you start.
Don’t forget the parchment paper: It keeps the cookies from sticking and makes cleaning up easier. Plus, it helps them bake evenly so they won’t get too brown on the bottom.
Be gentle with the dough: It might seem crumbly at first, but that’s okay! Knead it softly on a floured surface to bring it together. Just don’t overdo it, or the cookies might turn out tough.
If the dough feels sticky or hard to work with, stick it in the fridge for 10-15 minutes before shaping. This will make it easier to slice.
Watch the cookies closely as they bake: They don’t spread much and can go from perfect to overbaked quickly. Start checking at 17 minutes, and take them out when the edges are lightly golden.
If you like the sweet-and-salty flavor, add flaky sea salt to the chocolate before it hardens. It adds a nice touch and boosts the taste.
For a shiny finish, you might want to temper the chocolate. It takes more effort but gives the chocolate a lovely sheen and a satisfying crunch when it sets.
While pecans are great, you can try other nuts or pretzels for a fun change. For a festive look, sprinkle crushed candy canes or holiday sprinkles on the chocolate.
You can drizzle chocolate on top instead of smoothing it out for a more homemade appearance. Or, use a fork to create a pattern in the chocolate before it hardens.
This recipe makes 30 cookies, but they’ll go fast. Consider making a double batch if you plan to share!
Nutrition
Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg
Servings: 30 cookies
Calories: 115kcal