The first time I pulled a tray of these Turtle Sugar Cookie Bites from my oven, my kitchen transformed into a caramel-scented paradise. That incredible aroma of buttery sugar cookies mingling with melted chocolate and gooey Rolo centers is pure magic. I was looking for a show-stopping, easy dessert for a last-minute gathering, and this recipe became my instant hero. It feels like you’ve fussed for hours, but trust me, the process is straightforward and so much fun. Get ready to make something that will have everyone begging for the recipe.
Ingredients
- 1 (1 lb 1.5 oz) Pouch Sugar Cookie Mix (plus ingredients called for on the pouch, typically butter and an egg)
- 36 Rolo Caramels, unwrapped
- 2 Tablespoons Milk
- 1/2 Cup Dark Chocolate Chips or Milk Chocolate Chips
- 3 Teaspoon Coarse Sea Salt
Now, let’s talk ingredients. I’m a huge advocate for the sugar cookie mix here—it’s the perfect, consistent base that lets the Rolos and chocolate shine. For the chocolate chips, I’ve tried both dark and milk. Dark chocolate balances the sweetness beautifully, but milk chocolate is a classic crowd-pleaser. Whatever you choose, get good quality chips; they melt so much smoother. And please, do not skip the coarse sea salt. I know it sounds counterintuitive, but that tiny crunch and salty burst is what takes these bites from “good” to “absolutely unforgettable.” It cuts through the richness and is the signature turtle candy flavor.
Equipment Needed
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring spoons and cups
- Microwave-safe bowl or double boiler
- Spoons or a small offset spatula
- Cooling rack
You don’t need any fancy gear for this recipe, which is part of its charm. My most crucial piece of advice? Use parchment paper or silicone mats. The caramel from the Rolos can sometimes seep and stick like glue. I learned this the hard way with a pan that took forever to scrub clean. A microwave-safe bowl for melting the chocolate is perfect for ease, but if you’re patient, a double boiler gives you more control. A small offset spatula makes drizzling the chocolate feel professional, but a simple spoon works just fine—I’ve used both countless times.
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