The Family Home Blog

Summer Sweets: Caramel & Pecan Cookies

Jul 14, 2015
Alison Lewis

Are you looking for a show stopping dessert idea for your next summer party, wedding or baby shower? This recipe for Caramel and Pecan Cookies is sure to win the hearts of your family and guests. Just thinking about the gooey caramel makes my mouth water! The toughest part of this entire recipe is unwrapping the caramel candies. Store leftover cookies (if you have any!) in Ziploc® Brand Containers with One Press Seal.

Caramel & Pecan Cookies 

Turtle Cookies

Prep: 30 minutes
Cook: 12 minutes
Yield: 2 dozen


1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, finely chopped
14 soft caramel candies
3 tablespoons heavy cream


Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, about 1 hour.

Preheat the oven to 350ºF. Line two baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2 teaspoon measure, make indentation in center of each ball. Bake on middle oven rack, about 10 to 12 minutes or until set.

Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.

Recipe and image courtesy of Alison Lewis.

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