A perfect cookie consists of a few staples: balanced sweetness, a bit of crunch, and a soft, yet crumbly texture that always makes you go back for more. Get out your milk glasses because we’re diving in to what will become one of your new favorite cookie recipes: Turtle Cookies with Joan’s Caramels. What could be better than a sweet chewy cookie, full of crunchy pecans, gooey chocolate chips, and delicious Joan’s Caramels? Here’s a recipe for these award-winning* cookies, made mostly from ingredients you already have at home! Just order up some Joan’s Caramels and get to baking! *Children and adults everywhere approve this award.
6 Joan’s Caramels, cut into pieces. (I used the Joan’s Turtle Caramels for extra turtle goodness!)
¾ cup chocolate chips
¾ cup halved pecans
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 large eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
¼ tsp baking powder
¾ tsp cornstarch
Dash of salt
Start with the basics:
You know, flour, sugar, eggs- of course you need those things!
I like to cream together the brown sugar, white sugar, and softened butter first to make this beautiful, whipped consistency which makes the cookies nice and puffy. Add the eggs one at a time, mixing after each and then mix in a splash of vanilla. The vanilla in this recipe doesn’t really flavor the cookies as much as it brings out the silky, sweet flavors of the caramel.
Next, use a fork or a whisk in a separate bowl to combine your dry ingredients (flour, baking soda, baking powder, cornstarch, and salt). Keep about a tablespoon of the flour to the side for later! After your dry ingredients are combined, use your fork or whisk to gently add the dry ingredients in with the wet ingredients. Start with half, combine, and then add the other half. (Quick tip: try not to over mix at this point as you will over-activate the gluten and harden your cookies.)
Now add the fun stuff:
Joan’s Caramels come wrapped in perfect bite-size pieces you can pop right into your mouth. For this recipe, I got the turtle flavor of these Bloomington-made treats and cut them into smaller pieces to match the chocolate chips and pecans. I used 6 Joan’s Caramels total (not counting the few I ate as I was cutting). After I cut each caramel into about 6 pieces, I popped them in the freezer for about 20 minutes as I was mixing my other ingredients. Giving them some time to chill made them melt slower when I baked the cookies- no gooey mess!
Use the leftover tablespoon of flour to gently toss the chocolate chips and caramel pieces before adding them to the mixture. Coating them in a bit of flour will keep them from sinking to the bottom of the dough, and makes float around evenly in your cookies instead!
Add the chocolate chips, Joan’s Caramel pieces, and pecans to the dough and gently combine.
Form and bake the cookies:
You’re almost there! Just form the dough into small balls and press them down lightly on a parchment-covered baking sheet. After I formed the cookies, I popped the whole tray into the freezer for a few (I don’t like pancake cookies; I like them to be puffy!)
Send them off to their oven transformation! Bake the cookies for about 11 minutes, or until they just start to turn golden brown.
Last step: try not to devour them all at once.
Now is the perfect time to bake up some cookies for a backyard party, a late night snack, or to pack in your kids’ school lunches for the week!