Thursday, December 5, 2013

Caramel Fudge Turtle Cookies: 12 Days of Cookies 2013

Day 2: Caramel Fudge Turtle Cookies
This super yummy recipe came from the Betty Crocker website.  So decadent, but so easy!  I love that this recipe calls for a packaged cookie mix so that takes out half the work, and during the holidays that helps so much!  Don't forget to check back tomorrow for another recipe!

  • Parchment Paper
  • 1 pouch Betty Crocker Sugar Cookie Mix
  • Butter (As called for on cookie mix pouch)
  • 1 Egg (As called for on cookie mix pouch)
  • 2 Tablespoons all-purpose flour
  • 12 caramels, unwrapped (I like Kraft)
  • 1 Tablespoon milk
  • 1 cup hot fudge topping
  • 36 pecan halves

Preheat oven to 350 degrees.
Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Tips & Tricks: 

  • Place food directly on  Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper so clean-up is a breeze.
  • You can bake the cookies up to two months ahead stored tightly covered in the freezer.
  • For even baking, make sure cookies are of the same shape and size.

Previous Recipes:

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