Ingredients

1 cup (224g) unsalted butter, room temperature

1/2 cup (100g) granulated sugar

1/4 cup (50g) light brown sugar, packed

Pinch of kosher salt

2 large egg yolks

1 tsp vanilla extract

1 tbsp cornstarch

2 cups + 2 tbsp (275g) all-purpose flour, spooned and leveled

Roughly 2 cups pecan halves

1/4 cup (56g) unsalted butter, sliced (for caramel)

1/2 cup (100g) light brown sugar, packed (for caramel)

1/4 cup (85g) corn syrup

1/3 cup (100g) sweetened condensed milk

1/4 tsp kosher salt (for caramel)

1 tsp vanilla extract (for caramel)

1 1/2 cups semisweet chocolate chips, melted

Flaky sea salt, for finishing

Instructions

Step 1: In a large bowl, use a hand or stand mixer with the paddle attachment to cream the butter with granulated sugar and light brown sugar on medium-high speed for 1 minute until light and creamy.

Step 2: Add a pinch of kosher salt, egg yolks, and vanilla extract. Mix well, then scrape down the bowl. Add cornstarch and mix until completely smooth.

Step 3: On medium-low speed, gradually mix in the flour until mostly combined. Remove the bowl from the mixer and use a rubber spatula to fold the dough until it is uniformly blended and all dry ingredients are incorporated.

Step 4: Shape the dough into one large ball; it should be slightly sticky but manageable. Split the dough in half, and roll each half into a 7 ½ inch long log on a clean surface.

Step 5: Wrap each log tightly in plastic wrap and stand them upright in the refrigerator for at least 2 hours or overnight to firm up.

Step 6: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 7: Working with one log at a time, slice it into 12 cookies about 1/4 inch thick. Place slices on the baking sheet spaced about 1 inch apart. Keep the other roll refrigerated until ready to bake.

Step 8: Press 5 pecan halves into each cookie, arranging them in a star shape to mimic turtle candies.

Step 9: Bake the cookies for 12 to 14 minutes until puffed and edges are set. Let cool on the pan for a few minutes, then transfer to a wire rack. Pecans may loosen while warm but will stick as the cookies cool. Repeat with the remaining dough.

Step 10: To make the caramel, melt 1/4 cup sliced butter in a medium saucepan over medium heat. Whisk in the brown sugar, corn syrup, sweetened condensed milk, and 1/4 tsp salt.

Step 11: Stir occasionally and cook until the mixture reaches 235°F on a candy thermometer, approximately 8 minutes. Remove from heat and whisk in 1 tsp vanilla extract. Let the caramel thicken for 10 minutes.

Step 12: Using two spoons, place about 1 tablespoon of caramel onto each cooled cookie. Allow them to cool for 10 minutes so caramel can set slightly.

Step 13: Spoon about 1 teaspoon of melted chocolate over each cookie, swirling it across the top. Finish with a sprinkle of flaky sea salt and enjoy.

Tips & Variations

For a crispier cookie, chill the dough logs overnight before slicing and baking.

Swap pecans for walnuts or almonds if preferred.

Use dark chocolate instead of semisweet for a more intense chocolate flavor.

If you don’t have a candy thermometer, cook the caramel until it thickly coats the back of a spoon.

FAQs

Can I make the dough ahead of time?

Yes, the dough logs can be refrigerated for up to 48 hours or frozen for up to 1 month before slicing and baking. Make sure to thaw if frozen before slicing.

How do I prevent the caramel from hardening too much?

Cook the caramel to 235°F for a soft but set consistency. Overcooking will make it harder, so monitoring the temperature or visual consistency is key.