I mentioned in my Cake Batter Cookies post last week that I recently brought two different types of cookies into work on the same day.
The Cake Batter Cookies were one of the options and these- these incredibly decadent Salted Turtle Cookies the other option. I think the name alone explains why people had a hard time deciding between the two. Chocolate cookie base with chocolate chips, chopped pecans, bits of caramel and sea salt mixed in.
It simply doesn’t get any better than that. These are easily one of my new favorites.
I feel like I, and the rest of the food-blogging world. have been on a sweet/sea-salty kick lately. I simply can’t get enough of the combo. However, if the sweet and salty combo just isn’t your thing (and it’s ok if it isn’t- cucumbers aren’t my thing and I just don’t know why) feel free to leave out the sea salt for a cookie that is still incredibly delicious.
A big glass of milk is a must with these.
Salted Turtle Cookies
(Adapted from How Sweet It Is)
- 1 cup butter, softened
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 c. flour
- 1/2 c. cocoa powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 c. chocolate chips
- 1/2 c. chopped pecans
- 12 caramels, cut into small pieces (I cut mine into sixths)
1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix then add the vanilla.
3. Stir in the flour, cocoa powder, baking soda and mix until just combined. Toss in the salt, chocolate chips, pecans and caramels and mix until evenly distributed.
4. Scoop out the dough with teaspoons or a cookie scoop and place on a baking sheet. Bake for 8-10 minutes. Leave the cookies on the cookie sheet to cool for 5 minutes, then remove to a wire rack or parchment paper.