Chocolate Turtle Cookies

Yield: About 42 cookies

Prep Time: 30 min

Cook Time: 8 min

Ingredients:

1 cup (2 sticks) salted butter, softened
1 cup granulated white sugar
1 large egg
1 teaspoon vanilla or chocolate extract (see *tips)
2 ounces unsweetened chocolate, chopped and melted (I use a glass dish in the microwave)
2 1/2 cups Gold Medal® All-Purpose Flour
20 caramel squares, unwrapped
1/4 cup half and half cream
pecan halves

Directions:

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat mats (or spray with nonstick spray).
2. Use an electric mixer and a large bowl to combine the butter and sugar. Beat in the egg and extract, then chocolate. Add the flour and mix until combined. Shape into 1-inch balls. Place the dough balls on a cookie sheet 2-inches apart, and make a thumbprint in each ball.
3. Bake for 8 to 10 minutes, or until cooked through and not super soft. When you take them out of the oven, use a small spoon to press down slightly into the thumbprinted areas again- just to make sure each cookie has a nice impression. Cool.
4. Melt caramels in a double boiler. Stir in the half and half until well-combined and smooth. Spoon a little bit of the caramel mixture into each cookie imprint. Top with a pecan half.

Tips:

*These cookies will be more chocolatey with chocolate extract, which can be found in specialty markets like Whole Foods.