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Exclusive Cookie of the Month: Texas Turtle
Yield: 18 cookies, ¼ c. of dough each (2 ¼ oz.)
1 c. butter, slightly below room temp, or shortening
2 c. brown sugar
1 tsp. salt
2/3 c. cocoa powder
1 1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 c. pecan pieces, toasted
1 1/2 c. chocolate chips
Caramel pieces (We used Dallas Caramel Co. caramels)
Preheat oven to 300° F.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt, and cocoa powder on medium speed for 5 minutes.
Add eggs one at a time, beating well between each addition. Add vanilla on low speed, scraping down the sides of the bowl well. Add flour and baking soda; mix just until combined. Add pecans and chocolate chips, again mixing only until combined.
To scoop: place 1 caramel candy in the center of dough ball and close dough around it until no longer visible. Place onto lined cookie sheet and press pecan half into top of cookie. Bake for 14-16 minutes, turning halfway for even baking.