Salted Turtle Cookies

Preheat oven to 325 F.

Put the butter into a medium-sized microwave-safe bowl. Melt the butter in the microwave. Set aside and allow it to cool for 10 minutes.

Into a medium bowl, measure flour, baking soda and salt and whisk until combined. Set aside.

Add both sugars into the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.

Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.

Scoop dough onto a parchment paper lined baking sheet. I used a 1 1/4 Tablespoon size ice cream scoop for my cookies. Chill the dough on the baking sheet for 15 minutes.

Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake.

Remove the cookies from the oven and allow them to sit on the baking sheet for a minute. Then transfer to a wire rack and dust lightly with sea salt. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.

Cassie’s notes:
If you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.

If you are out of almond extract, or don’t care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complemented each other in these.