Go Back
+ servings
Caramel Turtle Cookies

CARAMEL TURTLE COOKIES

Prep Time: 1 day
Cook Time: 15 minutes
Total Time: 1 day 15 minutes
Course: Dessert
Cuisine: American
Keyword: caramel turtle cookies
Servings: 24
Calories: 229kcal
Author: Lisa LeCoump

Equipment

  • scale
  • cookie scoop
  • parchment paper
  • oven thermometer

Ingredients

Instructions

  • Gather all the ingredients on the counter an hour before starting and allow them to come to room temperature.
  • Place a medium sized bowl on the scale. Zero the scale and measure the flours into the bowl, zeroing the scale after each measurement.
  • Add the baking soda (and salt, if unsalted butter is used) to the flour mixture and stir to combine.
  • Add the chopped turtles and chocolate to the flour and stir to combine.
  • Place the stand mixer bowl on the scale and measure in the browned butter, butter, sugar, and sorghum syrup, zeroing the scale for each measurement. Using the stand mixer with the paddle attachment, cream the ingredients first on low until combined, and then on medium for 6 to 8 minutes, stopping every couple of minutes to scrape down the bowl. The batter should be light colored and fluffy.
  • Crack the eggs into a small bowl. Add the vanilla and mix with a fork until blended.
  • With the mixer on low, slowly add the egg mixture to the batter and mix for two minutes until the eggs are incorporated.
  • With the mixer on low, add the flour mixture to the batter and mix just until all the flour is incorporated. Do not overwork the batter.
  • Cover with plastic wrap directly on the batter to make an airtight seal. Refrigerate the dough overnight.
  • When ready to bake, preheat the oven to 350 degrees, using an oven thermometer to make sure of the temperature.
  • Using a scale, scoop out cookies that are 2 ounces in size. Place them on parchment paper on the baking sheets, leaving a two inch space between each.
  • Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
  • Allow the cookies to cool for 5 minutes and then transfer them to a wire rack. If possible, allow them to cool before serving.

Notes

The cookie batter needs to rest in the refrigerator overnight.

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Let us know how it was!