Turtle Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Caramel bits
  • 1/4 cup Cocoa, powdered
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter

Found on thefirstyearblog.com

Ingredients

• 1 & 1/4 cups all purpose flour
• 1/4 cup cocoa powdered
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter, 1 stick softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips (I like to use minis!) for the batter plus 1/4 cup to go on top
• 1/2 cup caramel bits for the batter plus 1/4 cup to go on top
• 1/2 cup pecans, chopped for the batter plus 1/4 cup to go on top

Directions

• Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat. In a small bowl, mix together the flour, cocoa, salt, and baking soda. In a mixing bowl cream the butter, brown sugar and sugar until fluffy, 1-2 minutes. Add in the egg, beat again. Add the flour mixture to the creamed mixture, mixing with a spatula just slightly then add the chocolate chips, caramel bits and chopped pecans, mixing just until there are small flour streaks let - it’s okay if the batter has clumps! Use a cookie scoop to form dough balls, add extra toppings to the dough balls, pressing them in slightly. This is optional but I like the way the cookies look when you can see the chocolate chips, caramel bits and pecans on top. Place the cookies onto the baking sheet and bake for 10-12 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.