Turtle Cheesecake Thumbprints
Preparation: 20 min.
Cooking: 14 min.
Total: 34 min.
- 2 Cup all purpose flour
- 1/2 Cup graham cracker crumbs
- 1/2 Cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup unsalted butter , softened
- 1/2 Lb cream cheese , softened
- 1 Cup granulated sugar
- 1/2 Cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 Cup miniature chocolate chips
- 3/4 Cup chopped pecans
- 15 caramels , unwrapped
- 3 Tbsp heavy cream
Preheat oven to 350 ℉. Line baking pans with parchment paper or silicone liners.
Whisk together flour, graham cracker crumbs, cocoa powder, baking powder and salt. Set aside.
Using an electric mixer on medium speed, beat butter and cream cheese until combined. Add sugar and brown sugar, and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low and gradually add flour mixture. Mix just until combined. Stir in chocolate chips and pecans.
Using 1 Tbsp of dough, shape cookies into balls. Place about 2 inch apart on prepared pans. Flatten each ball slightly. Using your thumb or back of a spoon, press a 1/4 inch indentation into the top of each cookie.
Bake cookies, one pan at a time, 12-15 minutes or until cookies are set. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.
Place caramels and cream in heavy saucepan. Heat on stovetop over low heat, stirring frequently, until caramels have melted and mixture is smooth.
Using about 1/2 tsp at a time, fill cookie indentations with caramel. Allow caramel to cool and set. If necessary, you may refrigerate the cookies to set the caramel.