Sourdough Turtle Cookies

Two sourdough turtle cookies on a dark wood surface.

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These crispy and chewy Sourdough Turtle Cookies are the perfect combination of sweet and salty.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Cookie Recipes

Cuisine: American

Servings: Cookies

Calories: 221kcal

Author: Erica Schramek

Equipment

Ingredients

1 cup unsalted butter room-temperature
1 cup brown sugar
1 cup granulated white sugar
1 cup sourdough discard
2 egg yolks room-temperature
2 teaspoons vanilla extract
2 ½ cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
½ cup chopped pecans
16 unwrapped caramels
flakey sea salt for sprinkling

US Customary - Metric

Instructions

Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam.
Continue stirring/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
In the bowl of your stand mixer, cream together the browned butter, 1 cup brown sugar, and 1 cup granulated white sugar with the paddle attachment on medium speed until smooth.
Lower the mixer speed to stir and add ithe 1 cup sourdough discard, 2 egg yolks, and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
Add 2 ½ cups bread flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda and mix until combined.
Fold in the 1 cup mini semi-sweet chocolate chips and ½ cup chopped pecans with a rubber spatula.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
While the dough is chilling, unwrap the 16 unwrapped caramels and cut each one in half.
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the dough from the refrigerator. Divide the dough into 32 equal-sized pieces and roll them into balls. Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside.
Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread and sprinkle each one with sea salt.
Place the balls on the baking sheet leaving at least 2 inches between each cookie. Flatten the balls slightly with your hand to help them spread and sprinkle each one with sea salt.
Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.

Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Chocolate Chips: You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.

Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.

Line your baking pan with parchment paper. In case some of the caramel does ooze out clean-up will be much easier.

Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.

Bake Time: For crispier cookies increase the bake time by 2-3 minutes.

Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.

When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.

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