Turtle Cookies

Steps

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1. 1
   Preheat the oven to 350°F.
   ▶ ≈0:00
2. 2
   Chop the pecans and spread them on a baking sheet. Toast at 350°F for 4 minutes, shake them, and continue toasting for a few more minutes until fragrant.
   ▶ ≈0:08
3. 3
   In a medium bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking soda. Whisk until well mixed.
   ▶ ≈0:43
4. 4
   Add the softened butter to a stand mixer bowl and beat on medium speed for 1-2 minutes until creamy.
   ▶ ≈1:24
5. 5
   Add the brown sugar and granulated sugar, then beat on medium speed for 3-4 minutes, scraping the bowl halfway through, until light and fluffy.
   ▶ ≈1:46
6. 6
   Crack in one egg and add the vanilla extract, then mix on medium speed until well combined. Scrape the bowl again.
   ▶ ≈2:58
7. 7
   Add the dry ingredient mixture and mix on low speed until almost combined, with some streaks of flour and butter still visible. Do not overmix.
   ▶ ≈3:52
8. 8
   Remove the paddle attachment and fold in the chopped pecans, chocolate chips, and caramel bits by hand until evenly distributed.
   ▶ ≈4:26
9. 9
   Cover the bowl and refrigerate the dough for at least 1 hour, or preferably overnight, for the best chewy texture.
   ▶ ≈5:14
10. 10
    Scoop out tablespoon-sized portions of chilled dough, roll them into balls, and place them about 2 inches apart on a baking sheet.
    ▶ ≈5:40
11. 11
    Press caramel bits, pecan pieces, and chocolate chips onto the top of each cookie ball for decoration.
    ▶ ≈6:33
12. 12
    Bake at 350°F for 10-12 minutes until the cookies puff up and the tops appear dry.
    ▶ ≈6:53
13. 13
    For the chocolate drizzle, microwave the chocolate chips and butter in 15-second intervals, stirring between each interval, until smooth.
    ▶ ≈7:00
14. 14
    Once the cookies have cooled, drizzle the chocolate ganache over them for finishing.
    ▶ ≈7:25