Cookies are seriously game changers.
They can be used to celebrate a special occasion, as a lunchbox treat or to brighten your day.
I totally wish I could be a Cookie Fairy going around passing out warm, homemade cookies to everyone. In a bad mood and need an attitude change? I would be right there with a cookie. Feeling a bit of road rage? Pop! A cookie would magically appear on your dashboard. Need a little cheering up and help turning that frown upside down and smiling all your woes away? Yup… I’m your girl… the Cookie Fairy! : )
Man that would totally be the most awesome job ever.
If you could be a Cookie Fairy what type of cookie would you pass out first? I have quite the collection of cookie recipes here on Kitchen Concoctions. I love each of them for various reasons. From these No Bake Cookies that are perfect for cookies on a hot summer day. To these fun and uber cute Cookie Burgers. And no one would be able to stop smiling if I gave them one of these Extreme Peanut Butter Cookies loaded with chocolate chips, peanut butter cups AND Butterfinger Candy Bars!
Lately, maybe because I am serious about spreading smiles via cookies, I have been on a bit of a cookie making kick. I have a number of cookie recipes coming your way but first are these Chocolate Turtle Cookies! These cookies are rich and chocolatey full of those classic Turtle Candy flavors; caramel, chocolate and pecans. I like these cookies warm, right out of the oven, slightly under cooked and gooey. Pass the milk and I am set for an afternoon of smiles!
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3/4 cup butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
2/3 cup semi-sweet chocolate chips
2/3 cup caramel bits
2/3 cup chopped pecans
Preheat oven to 350 degrees. Line sheet pans with a splat mat or parchment paper.
Cream together the butter and both sugars until light and fluffy. Blend in eggs and vanilla. Stir together the flour, cocoa powder, salt and baking soda in a small bowl. Add the flour mixture to the butter mixture, a little at a time, and mix well. Stir in the chocolate chips, caramel bits and pecans.
Drop dough by heaping tablespoons onto prepared sheet pans, about 3 inches apart.
Bake in 350 degree oven for 8-10 minutes.
NOTE: These cookies are best served warm, when the caramel is hot a gooey. The dough is can be frozen as individual cookies and baked later. Bake frozen in 350 degree preheated oven for 10-12 minutes.