It must be getting close to Halloween because I think I have cookie monsters in my house. Just the other day, I baked a batch of Whole Wheat Caramel Turtle Cookies, and now there are only two left. My husband pleads the fifth and my kids are keeping their chocolate smeared lips sealed, so a mystery it remains. Loaded with dark chocolate chunks, toasty pecans, and chewy caramel bits, I can’t really blame the little monsters for wanting to sneak an extra cookie or two - they’re irresistible.
It wasn’t me who stole the cookies from the cookie jar, but you better believe I’m going to have one before they’re all gone. Crisp on the outside, chewy on the inside, and chock-full of turtle candy mix-ins, these cookies are definitely crave-worthy. And, thanks to Hodgson Mill Whole Wheat Graham Flour, there’s a boost of all-natural whole grain goodness in each bite - something that makes monster mamas happy. Be sure to add Whole Wheat Caramel Turtle Cookies to your fall baking line-up. They’re the perfect treat for friends, family and cookie monsters alike. Enjoy!
- 1 1/4 cups unsalted butter, softened
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 1/3 cup Hodgson Mill All Purpose White Flour
- 1 1/3 cup Hodgson Mill Whole Wheat Graham Flour
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 tsp. sea salt, plus extra for sprinkling
- 1 1/2 cup dark chocolate chunks
- 1 cup pecans, roughly chopped
- 1 cup caramel baking bits or chopped caramel candy
In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Pour in the vanilla and beat until thoroughly combined. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in two batches, beating until the flour is just combined. Stir in the chocolate chunks, pecan, and caramel bits. Place the dough in an airtight container and refrigerate for at least 8 hours or overnight and up to three days. Scoop dough into large, golf ball size portions and place three inches apart on lined baking sheets. Slightly flatten the dough ball with the heel of your hand and sprinkle with a pinch of sea salt. Bake in a 350°F oven for 13 to 15 minutes or until the centers of the cookies are just set and the rest is deeply golden brown. Cool on baking sheets for five minutes and then transfer to a wire rack to completely cool. Store cooled cookies in an airtight, monster-proof container for up to four days.
Makes 28 cookies
Adapted from The Year of Cozy, by Adrianna Adarme
You can find Whole Wheat Caramel Turtle Cookies and other recipes from Hodgson Mill by visiting the Recipes page.