I had big plans for today. Well, I had plans to make it into work (check), bake (check), and workout (oops). It was overall not a waste of a day because Piper woke up with a fever and was a total snuggle bug SLASH hot mess all day. At several points, I shelved my agenda to take extended periods of cuddle time with her. Despite my FitBit’s assessment of the day, I felt like I slayed it as a mom.
Is it bad that I kind of like when she’s sick? She turns into a little limp noodle and pathetic in the cutest way possible. It’s adorbs. I’m just hoping she sleeps well, ‘cause I for one, never sleep well on days where I don’t even leave the house.
In fact, I did end up taking her to go get Subway (because after talking about my pregnancy cravings on Episode 2 of the Dietitians Dish Podcast I was totally craving Subway…and I had a coupon) and to pick-up Shea from her evening at my friend’s house who was offering a “Parents Night Out”. Though date night never happened, Piper enjoyed the fresh air and hopefully they’re BOTH in for a good night’s sleep… despite the fact that they are sleeping in their PJs from last night and never made it into real clothes today. OOPS.
This might be a first and I’m just going with it. It was crappy weather, we had a 2-year-old with a fever, and Christmas baking to do. It just made sense. It’s not like they didn’t brush their teeth!
As I continue to get myself organized for Christmas and holiday travel (or at least think about how I need to be getting organized), I returned to the kitchen to finish off my holiday baking. FOR REAL this time.
Mr. Prevention had chosen this recipe several weeks back and I was glad it made the cut for this year’s holiday baking. I’m a fan of all things turtle, caramel, nut, and chocolate. And if you’re not, what’s wrong with you? You probably just haven’t been wow-ed by all that a cookie has to offer. Between the Peppermint Meltaway Cookies and these Turtle Cookies, 2018 baking has been a total win. I might have skipped lunch in lieu of a few cookies today and given that my workout never happened…TOMORROW. Tomorrow is a new day. But for you, friend…make these cookies. You can thank me later 😉
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ tsp salt
- 8 Tbsp (1 stick) butter, softened
- ⅔ cup granulated sugar
- 1 large egg, separated
- 1 additional egg white
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1¼ cups pecans, finely chopped
- 14 soft caramel candies
- 3 Tbsp heavy cream
- 2 oz semi-sweet chocolate chips
- 1 tsp coconut oil
- In a medium bowl, whisk to combine the flour, cocoa, and salt; set aside.
- With a stand mixer or electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture, mixing until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl.
- Roll chilled dough into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a ½ teaspoon measuring spoon, make an indentation in the center of each dough ball.
- Bake at 350 degrees F until set, about 12-14 minutes.
- Meanwhile, microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 2 minutes.
- Once cookies are removed from the oven, gently re-press the indentations. Fill each well with caramel. Allow to cool until caramel is set.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl; microwave 1-2 minutes, stirring every 30 seconds. Using a spoon, drizzle over cookies in a decorative pattern. Allow chocolate to set before transferring to a container for storage or for serving.