Rating: 4.4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a tasty butter cookie, rolled in nuts, filled with caramel, and coated with chocolate. I won a local baking contest with these. Everyone loves them! You can fill the cookies with caramel apple dip instead of caramel ice cream topping. Works great!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.

  • Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.

  • Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.

  • When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

429 calories; protein 5.1g; carbohydrates 44.8g; fat 26.4g; cholesterol 44.2mg; sodium 177.6mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
02/22/2004
These are good but I had to make a few changes to the recipe and alter things along the way. Even when you indent the cookie it will still flatten out a lot. On my first batch it looked like none had been indented at all. While the cookies were still warm I used the back of a measuring spoon (I have the rounded kind) to make a hollow in the center. I also baked these at a higher temperature - 375 degrees - for 13 minutes. The edges of the cookies were just starting to brown. When I baked for 15 minutes at 325 they weren't browning at all. Warning - be careful when filling with caramel sauce. I overdid it on most of mine and the caramel started running off the cookie. I also did my chocolate topping a little differently (used the chocolate glaze recipe from the "Carmelitas" recipe submitted by Terri). A little too much caramel and chocolate has made for some messy cookies! Oh I also didn't roll in pecans. Can't think of anything else at the moment. I'll know more tomorrow when they set up a bit more and are (hopefully) enjoyed at my neice's christening. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/23/2018
It wasn't as good as I was expecting. It was very rich but my friend just threw it away. I followed the recipe to a T but the caramel syrup didn't harden much making it super gooey. Maybe I need another go Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/21/2004
These are good but I had to make a few changes to the recipe and alter things along the way. Even when you indent the cookie it will still flatten out a lot. On my first batch it looked like none had been indented at all. While the cookies were still warm I used the back of a measuring spoon (I have the rounded kind) to make a hollow in the center. I also baked these at a higher temperature - 375 degrees - for 13 minutes. The edges of the cookies were just starting to brown. When I baked for 15 minutes at 325 they weren't browning at all. Warning - be careful when filling with caramel sauce. I overdid it on most of mine and the caramel started running off the cookie. I also did my chocolate topping a little differently (used the chocolate glaze recipe from the "Carmelitas" recipe submitted by Terri). A little too much caramel and chocolate has made for some messy cookies! Oh I also didn't roll in pecans. Can't think of anything else at the moment. I'll know more tomorrow when they set up a bit more and are (hopefully) enjoyed at my neice's christening. Read More
(16)
Rating: 5 stars
03/13/2012
I made this for my mom and dad and they looooved them.They were really good. Read More
(5)
Rating: 5 stars
11/14/2006
The only thing I did was put my nuts in the dough that egg wash rolling. I only had walnuts today so thats what I used and I had homemade carmel so used that. The indents were ok but who needs an indent spread the whole top with carmel then chocolate! I also used my tiny ice cream scoop to scoop the dough. Read More
(3)
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Rating: 4 stars
05/24/2004
I had the same problem as others with the indentation disappearing when they were baked. Very easy problem to solve by doing what the other reviewer suggested using the back of a measuring spoon to do it again while they were still very hot. My husband loved these. I made half with the nuts and half without. They were good with or without them. I made my own caramel since I didn't have a jar of topping. Recommened for anyone not expecting an everyday cookie. Read More
(2)
Rating: 5 stars
12/15/2010
Probably the best cookie I have ever made!! I won the most unique cookie at the girlfriends annual cookie exchange. The dough is so easy to make and I used Carmel dip which glissened beautifully Read More
(2)
Rating: 5 stars
03/18/2009
I loved this recipe! I followed the directions exactly and it turned out wonderful. Everyone in my family loved them! I used apple caramel dipping sauce and fudge it was so delicious. It only took about 10 minutes to prepare and I baked them for 15 minutes. I did what the other reviewers suggested and indented the cookies after they were baked. I also just put a dallop of fudge on top of the caramel instead of covering the whole thing. I would definately reccomend this recipe to EVERYONE! Read More
(1)
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Rating: 4 stars
12/14/2005
Yummy cookie! Read More
(1)
Rating: 4 stars
11/18/2012
This recipe is good but I changed a couple of things: Instead of having chopped nuts I replaced it with "Heath Milk Chocolate Toffee Baking Bits" and I left the cookies in the oven about 5 min. longer. Even though I made a few changes I think that the recipe it's self is pretty good.:) Read More
(1)
Rating: 5 stars
07/31/2014
Delicious! Made these for my dad's birthday in honor of his favorite candy. I used about twice as much chopped pecans chopped really fine so it would coat the cookie really well. I did the indentation after removing it from the oven which worked well. For the caramel sauce I melted caramel bits with a little butter and milk and did essentially the same thing for the chocolate using chopped Germans chocolate since my dad likes the sweeter chocolates. Read More
Rating: 3 stars
12/23/2018
It wasn't as good as I was expecting. It was very rich but my friend just threw it away. I followed the recipe to a T but the caramel syrup didn't harden much making it super gooey. Maybe I need another go Read More