TURTLES® Candies Chocolate Chip Cookies
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I’ve always loved TURTLES® candies. They’re the perfect combination of nuts, caramel and chocolate, and they just make people happy. Especially me.
I’ve previously baked TURTLES® candies into chocolate peanut butter cookies before but never into chocolate chip cookies and I’m so glad I did because these are in my top 5 cookie recipes of all time. Yep, that good.
I adapted one of my recipes for chocolate chip cookies but rather than using softened butter I browned it.
That was an excellent decision because the nutty, rich flavor of the browned butter enhances the nutty flavor in the TURTLES® Minis Original Pecan flavor that I incorporated into the cookies. The Minis are about half the size of the classic candy, and sold in bags, and I found them in the candy aisle of my regular grocery store.
Do you ever have a certain food or treat that you like to keep on hand just for yourself? C’mon, you know you have that special thing. Well TURTLES® are so delicious you sometimes want to keep them for just yourself. I like to keep a stash of them just for me in my baking cabinet. My family knows not to touch anything in there. And when my chocolate cravings strike, I’m covered.
The cookies are big, bakery-style cookies. They’re wonderfully chewy from the melted butter, soft from the cornstarch, and loaded with texture from the chocolate chips and crunchy yet chewy TURTLES® Minis.
There are so many layers of texture and flavor going on and I adored every bite. Browned butter, chocolate, caramel, vanilla.
Because the butter is browned and melted rather than creamed, the dough may seem oily yet crumbly. Sounds paradoxical but it’s possible.
The chocolate chips and TURTLES® Minis may want to slip out of the dough but smoosh them in as best as you can. After the dough mounds are formed, I add a few more chocolate chips to the top of each. It’s mandatory that the dough be chilled for at least 4 hours, or overnight, before baking – no exceptions or the cookies will bake flat, thin, and spread like crazy. Don’t overbake them because they taste better a bit underbaked.
- 1/2 cup unsalted butter, browned
- 1 large egg
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- one 5-ounce bag TURTLES® Minis, halved
- 1/2 cup semi-sweet chocolate chips, plus more for topping each cookie
- Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the TURTLES® Minis, chocolate chips, and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 to 12 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a halved TURTLES® Minis on top of each mound of dough and add a few more chocolate chips for a visual pop of chocolate.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 13.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.
Amount Per Serving: Calories: 270Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 232mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 3g
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Post is brought to you by TURTLES® Candies. The recipes, images, text, and opinions expressed are my own. #TURTLES
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