Chocolate Thumbprint Cookies that were classic turtle cookies before. So that's what I expected these to be.
I baked off the rest of the cookies for work at a later time and for one batch (not pictured), I put a Rolo in the crater of the unbaked cookie, hoping it would melt and flow like the caramel on Rock Recipes' blog as it baked. Um, not so much. The Rolo melted and sank liked the Wicked Witch in the Wizard of Oz when you threw a bucket of water over her; in other words, it melted around the edges and the middle just flattened down because the bottom had melted but it was a bit blobby. Not impressive. To hide the imperfection, I used up the rest of my ganache to cover up the melted Rolo blobs and sprinkled mini chocolate chips on top. A little baking sleight of hand there. And it seemed to have worked because this is another recipe where I had 2 people stop by my office to thank me and tell me the cookies were good, one person email me asking for the recipe, a 4th coworker emailed me to let me know this may have been her most favorite of all the treats I've brought in and another thank you note left by the vanishing platter of cookies. I already had the pics from the first batch of Turtle Cookies so I didn't think to take a picture of the Rolo version but maybe I should have. I didn't realize they'd be such a big hit at work.
|Always nice to be appreciated :)|
|The naked version|
2 1/2 cups flour
1/2 cup very good quality cocoa (I used Pernigotti)
1 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup light brown sugar
1 cup sugar
2 teaspoons vanilla extract
12 oz semisweet chocolate chips
1 cup chopped pecans (I used chopped toasted almonds)
3 dozen individually wrapped caramel candies
- Preheat oven to 350 degrees F.
- In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
- Roll into 1 inch balls and dunk one half of the ball into the chopped pecans.
- Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly. Gently push one caramel candy half way into the center of each cookie ball. (see #9 below)
- Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be brittle.
- Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
- If you want to make something closer to my version, do not bake the cookies with the caramel candies. Instead, bake the cookies as is then, once cool, drizzle with melted chocolate and caramel. Sprinkle with mini chocolate chips or more chopped toasted nuts if desired.