Recipe: Darlene's Kitchen
Darlene Womack/Darlene's Kitchen
11 March 2014
You can purchase a box of chocolate - chocolate chip cookie mix for this recipe. Below is the recipe I use. You can mix up the (scratch) dough and refrigerate up to 5 days or freeze up to 2 months.
1 recipe Chocolate - Chocolate Chip Cookie dough
3 to 4 dozen chocolate covered caramels (like Rolo)- Have these unwrapped and ready to use
3 to 4 dozen pecan halves
3 to 4 dozen mini treat cups
Chocolate - Chocolate Chip Cookie Dough
Melt 1 cup semi-sweet chocolate chips (microwave on high for 1 minute; stir, then microwave 10-15 seconds at the time until melted). Set aside to slightly cool.
Sift together and set aside:
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
With a mixer, beat on medium speed until thoroughly combined:
1 cup sugar
1/2 cup (1 stick) softened butter
1 1/2 tsp vanilla
Beat in melted chocolate. Scrape the bowl and beaters.
Add 2 eggs, one at a time, beating well after each addition.
Beat in 1 cup semi-sweet choc chips (not melted). It's a little noisy, but it's best to add these before the flour.
Add flour mixture and beat for about a minute or until well combined. Do not over beat!
Cover tightly and refrigerate until firm (about 2 hours).
Preheat oven to 350. Place mini treat cups in mini muffin pan(s) and scoop about a 1 1/2 tbsp ball of cookie dough into each cup.
Bake for about 10-11 minutes.
Assembling the Turtle Cookies:
While cookies are still hot, poke a choc covered caramel into the center of each cookie. Next, top each one with a pecan half, pressing gently down and slightly into the center. You'll still see the pecan.
Let cool in pans for about 30 minutes or so before removing. Allow to completely cool before serving (if you can wait that long!).
These are super sweet, but addicting! Enjoy!
Peanut Butter Cookies
Thoroughly cream together:
1/2 cup softened butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. vanilla
Sift together and add to creamed mixture:
1 1/4 cups unbleached all-purpose flour
3/4 tsp. soda
1/4 tsp. salt
Shape into 1" balls and roll in granulated sugar. Place 2" apart on cookie sheet. Press 5 peanut halves on top in a star pattern, or crisscross with fork tines. Bake at 350 for 9-12 minutes. Cool 2 minutes on pan then remove to cooling rack. Makes 3 to 4 dozen cookies.