Happy Birthday Gordon!
I am so glad my friend, Gordon, turned a year older in January. Why? Well, because I’ve never known anyone who likes chocolate more than he does and it gave me an excuse to try yet another chocolate recipe. On his 60th birthday (a few years ago) I gave him a chocolate party and I’m sure he had a hard time sleeping after trying all the chocolate delights we had that night.
Roaming around the chocolate section of HEB the other day I came across a bag of Kraft Caramel Bits. I had to buy them even though I didn’t know what plans I had for them. I always have chocolate chips and never without plenty of sugars, flours, butter and anything it would take to throw a dessert together so I thought why not take a chocolate cookie recipe and add nuts, caramel and chocolate chips and turn it into a turtle cookie.
Have you ever sat and unwrapped those little squares of caramel and thought you were never going to be finished with the chore. Those were the days of caramel apples or my caramel turtle bars or just wanting to eat a few; now you just buy a bag already unwrapped and they are even cut into tiny balls just right for folding into your favorite dessert or popping in your mouth or dropping a handful into your hot freshly popped pop corn.
Well, you’ll have to try this cookie recipe and give a toast with your cookies and milk to Gordon on his birthday.
BLAST FROM THE PAST: This little Shrimp Mango Pintxos is a great, fast appetizer to throw together for a weekend party.
Cream the butter and sugars then add eggs and flour mixture.
Fold in the chocolate chips, nuts and caramel bits.
Roll into balls and flatten out a bit then press in some of the reserved nuts, caramel bits and chocolate chips.
Get ready to sample.
Chocolate Salted Caramel Turtle Cookies
- 3 c. all purpose flour
- 1/4 c. cocoa powder
- 1 tsp. salt
- 1 tsp. baking soda
- 1 c. brown sugar packed
- 1 c. white sugar
- 1 c. butter (2 sticks), softened
- 2 eggs
- 2 tsp. vanilla extract
- 2 c. chocolate chips reserve some for pressing in tops
- 1 bag Kraft Caramel bits reserve some for pressing in tops
- 1 c. pecans roasted, chopped, reserve some for pressing in tops.
- flaky sea salt optional
- Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl mix together the flour, cocoa, salt and baking soda, set aside.
- In a mixing bowl (by hand or stand mixer) cream the butter, the brown sugar and white sugar until light and fluffy. This will take about 2 minutes. Add in the eggs, one at a time and the vanilla and continue to beat until the eggs have been incorporated. Add the the flour mixture a little at a time until everything is well combined. Add in the chocolate chips, caramel bars and the chopped pecans.
- Use a cookie scoop or form balls by hand. Put the cookies on baking sheet about 1-2" apart. Sprinkle with flaky sea salt or you can reserve back some of the chocolate chips and caramel bits to press into top of cookie. Bake for 10-12 minutes. Cool on sheet for about 10 minutes before removing to cooling rack.