Chocolate turtle cookies
6
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
These sinfully delicious chocolate thumbprint cookies are filled with caramel candies and topped with pecans. Ideal for a potluck party or an afternoon snack accompanied with tea, they’ll become an instant favorite. You can bake them all at once or freeze some of the dough for a fresh baked batch later. Place the cookie dough balls in a freezer-safe container layered between sheets of parchment paper and store in the freezer. When you’re ready to bake a batch, remove as much of the dough as you’d like and defrost for 20 minutes. Stuff each cookie with a candy and top with a pecan and bake as directed.
Ingredients
All-purpose flour
1 cup(s)
Unsweetened cocoa powder
0.333 cup(s)
Sugar
0.667 cup(s)
Reduced-calorie margarine
0.25 cup(s)
Fat free cream cheese
0.25 cup(s)
Egg whites
1 large
Fat free skim milk
2 Tbsp
Vanilla extract
1 tsp
Cooking spray
1 spray(s)
Caramel candies
24 item(s)
Unsalted pecan halves (raw or dry roasted, unsalted, no sugar added)
24 piece(s)
Instructions
1
Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk and vanilla extract in a large bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or until firm.
2
Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
3
Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart. Press a caramel into each cookie and flatten; top each caramel with a pecan half. Bake for 10 minutes. Allow cookies to cool on baking sheets and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
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