White Chocolate Turtle Cookies
Time needed
Serving Size / Yield
Ingredients
- 2-1/2 C. flour
- 3/4 C. unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 C. granulated sugar
- 1 C. brown sugar, packed
- 1 C. butter, softened
- 2 tsp. vanilla extract
- 2 eggs
- 1 C. pecans, finely chopped
- 1 Tbs. granulated sugar
- 48 Rolo candies, unwrapped
- 4 oz. vanilla almond bark
Directions
Preheat oven to 375°.
In a small bowl, whisk together flour, cocoa, baking soda and cinnamon; set aside. In a larger bowl, combine butter and sugars until light and fluffy (3-4 minutes). Add vanilla, and mix well for 1 minute. Add eggs one at a time, beating well after each addition. Add flour mixture in three additions, blending well. Stir in 1/2 cup chopped pecans.
In a very small bowl, combine remaining 1/2 cup chopped pecans and 1 Tbsp. granulated sugar, whisking slightly.
Using well-floured hands, form each cookie. With a 1" scoop, portion out a heaping tablespoon of dough; wrap the dough entirely around 1 Rolo candy, covering it completely. (It should resemble a smooth chocolate truffle.) Dip cookie ball into pecan/sugar mixture on one side.
With the "nut-side" up, place cookies at least 2" apart on cookie sheets lined with parchment paper or a silicone baking mat. Bake for 8-9 minutes or until set. Let cookies cool for a few minutes on cookie sheets before moving. Remove to a wire rack and cool completely.
Break vanilla almond bark into pieces and place in a microwave-safe container. Microwave on HIGH for 30 seconds. Check and stir well; continue to cook in 15-second intervals until chocolate is melted and smooth. Drizzle over cooled cookies. Allow 15 minutes for chocolate to harden and serve.
Submitted by: Nicole Cleghorn
