Best Turtle Brownie Cookies Recipes

Turtle Brownie Cookies image

Provided by senseicheryl

Time 18m

Yield 5 dozen cookies, 60 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1 (19 1/4 ounce) box fudge brownie mix, Pillsbury Traditional Classic recommended
1/2 cup water
1/4 cup vegetable oil
1 large egg
2 cups pecan halves, split lengthwise
22 vanilla caramels, unwrapped
1 -2 tablespoon water
2 teaspoons powdered sugar

Steps:

HEAT oven to 350°F Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until icing is set. Store cookies between sheets of waxed paper in tightly covered container.
High Altitude (above 3500 ft.): - INCREASE flour to 3/4 cup. Bake at 375°F for 9 to 13 minutes.

Nutrition Facts : Calories 90.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 3.8, Sodium 36.9, Carbohydrate 11.3, Fiber 0.3, Sugar 7.2, Protein 1.1

Turtle Brownie Cookies image

Provided by Food Network

Categories dessert

Time 1h

Yield 5 dozen cookies

Number Of Ingredients 12

1 (19.25 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup water
1/4 cup Crisco® Pure Vegetable Oil
1 large egg
2 cups pecan halves, split lengthwise
FROSTING:
22 vanilla caramels, unwrapped
1 to 2 tbsps. water
2 tsps. powdered sugar
COOKIES:
Crisco® Original No-Stick Cooking Spray
1/2 cup Pillsbury BEST® All Purpose Flour

Steps:

HEAT oven to 350 degrees F. Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until frosting is set. Store cookies between sheets of waxed paper in tightly covered container.
High Altitude (above 3500 ft.):
INCREASE flour to 3/4 cup. Bake at 375 degrees F for 9 to 13 minutes.