Chocolate Tortoises

Chocolate Tortoises

Chocolate Tortoises


Makes 2-1/2 dozen cookies


1 package (18 ounces) refrigerated sugar cookie dough
1 tablespoon powdered sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla
30 caramels
Small pecan halves
1/2 cup (3 ounces) semisweet chocolate chips
Silver dragées or decors


  1. Preheat oven to 350°F. Grease mini (1-3/4-inch) muffin pan cups. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
  2. Add powdered sugar, cocoa and vanilla to dough; beat at medium speed of electric mixer until well blended.
  3. Shape dough into 30 balls; press onto bottoms and up sides of prepared muffin cups. Bake 10 minutes. Press 1 caramel into each chocolate cup. Return to oven 2 to 3 minutes or until caramels are soft. Working quickly, press 4 small pecans and 1 large pecan into caramel for legs and head. Let cool in pan 5 minutes. Remove to wire racks; cool completely.
  4. Place wire rack over waxed paper. Place chocolate chips in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave on HIGH for additional 30-second intervals after first minute until chips are completely melted and smooth. Cut off small corner of bag. Attach 2 silver dragées to head with chocolate for eyes. Drizzle remaining chocolate over tops of tortoises as desired. Let stand until chocolate is completely set.

Check out more recipes for Cookies

More to Explore