If you're a fan of Turtles chocolates, then you'll love these cookies! With a double chocolate cookie base, these bad boys stand out with their mini chocolate chips, caramel pieces, and chopped pecans.
Ingredients
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1/2 cup butter, softened
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1/2 cup dark brown sugar, packed
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1/2 cup white sugar, spooned and leveled
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1 egg
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1 tsp. vanilla
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1/2 tsp. baking soda
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1/4 cup Hershey's Special Dark cocoa powder
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2 tbsp. cornstarch
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1 cup all purpose flour
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1/2 cup mini semi-sweet chocolate chips
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1/2 cup chopped pecan pieces
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10-15 square caramel pieces, unwrapped and chopped
Instructions
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In a large bowl cream together the butter and sugars.
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MIx in the vanilla and egg until fully combined.
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Gently fold in the baking soda, cocoa powder, cornstarch, and flour half a cup at a time.
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Fold in the mini chocolate chips, the chopped pecan pieces, and the chopped caramel pieces. Set aside a few chopped caramel pieces to top the cookie dough balls if desired.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top.
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Scoop dough using an ice cream scoop and roll into a large ball using your hand.
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Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 5 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 13 to 15 minutes, or until the cookies begin to crack in the center.
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Remove from oven and cool on rack for 15 minutes.
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Yields: 12 cookies
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