Turtle Cookies
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Modeled after the popular chocolate covered candy, these chocolate turtle cookies start with a decadent chocolate cookie that’s filled with creamy chocolate chips, gooey caramel, and nutty toasted pecans. They’re a mix of sweet, salty, gooey, chewy, and crunchy. You can also find this recipe on page 61 of my cookbook.
THESE CANDY-INSPIRED COOKIES ARE SO DECADENT
One of my favorite candies to buy at our local gourmet chocolate store is chocolate turtles. They are the perfect combination of creamy chocolate, gooey caramel, and crunchy pecans that always deliver a satisfying bite. These chocolate turtle cookies take all of those components that are appealing on their own and combine them in my favorite dark chocolate cookie base for a decadent and luxurious cookie that feels gourmet but requires minimal effort.
My favorite aspect of these cookies is toasting the pecans beforehand, which intensifies the rich nuttiness, deepens their color, and makes them even crunchier. The cookie dough does need to chill, but with pre-made caramel candies and a handful of other staple ingredients, these cookies could not be simpler to bring together.
MORE REASONS TO LOVE THESE EASY TURTLE COOKIES
Chocolate + caramel + pecans is a lovely combo. There’s a reason turtles (the candy– made of pecans covered in caramel and chocolate) are so popular! Plus, the combination of gooey, sticky, and crunchy make a cookie for the books in a texture lover’s kitchen.
Here are more reasons you’ll love these cookies:
• soft & chewy cookie texture
• bursting with flavor
• modify the amout of add-ins based on your preferences
• quick and easy dough
While these cookies do require some chill time, that just means they make a great cookie to prepare ahead of time. Think preparing for Christmas cookie baking weeks in advance, saving prep time while entertaining, or simply having cookie dough on hand for when a craving strikes (this is my main reason for making cookie dough ahead of time).
WHAT YOU’LL NEED
ALL-PURPOSE FLOUR: this cookie recipe has been carefully tested with exactly 1 and ¼ cups of flour which is 150g. Ideally, use a kitchen scale to weigh the flour.
DUTCH PROCESSED COCOA POWDER: you can make these cookies with unsweetened cocoa powder, but I prefer the smooth, deep chocolate flavor and color of Dutch processed.
BAKING SODA: this will help the cookies rise and spread just the right amount.
UNSALTED BUTTER: be sure your butter is at room temperature and no warmer.
GRANULATED SUGAR: I skipped the added moisture of brown sugar in this easy turtle cookie recipe since we’re getting extra gooeyness from the caramel.
EGG: just one! Be sure this is also at room temperature for optimal incorporation into the cookie dough.
VANILLA EXTRACT & SALT: for flavor and balance of sweetness. Yes, we still need vanilla even with all the add-ins.
SEMI-SWEET CHOCOLATE CHIPS: you can also use semi-sweet chopped chocolate or another type of chocolate chip (milk, dark, or white).
CARAMEL SQUARES: I prefer the Kraft brand of caramels. Cut them into approximately 6 pieces using a sharp knife or food scissors.
TOASTED PECANS: you can use walnuts, if preferred. Toasting them is optional but highly encouraged.
HOW TO MAKE TURTLE COOKIES
This chocolate turtle cookie recipe is really simple, and while toasting the pecans ahead of time is totally optional, I highly encourage you to do it. Toasting nuts brings out the nuttiness and adds a complementary flavor to the rest of the ingredients.
TOAST THE PECANS
STEP #1
In a medium size saucepan over medium heat, heat the shelled pecans to toast them. Keep them moving with a spatula until they start to lightly brown and smell fragrant.
STEP #2
Allow to cool until you can touch them (about 10 minutes), then coarsely chop and set aside.
MAKE THE COOKIE DOUGH
STEP #3
Start by whisking together the flour, cocoa powder, baking soda, and salt, then set this mixture aside.
STEP #4
Next, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
STEP #5
Next, slowly add flour mixture and beat until just combined. Add the chocolate chips, caramel pieces, and pecans, and continue mixing until evenly dispersed.
CHILL THE DOUGH
STEP #6
Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days.
I like to scoop dough and chill it when it’s already shaped into dough balls. This makes for an easy transfer from fridge to baking sheet and the dough is easier to scoop when it’s soft.
BAKE THE COOKIES
STEP #7
Place the rolled cookie dough balls onto a prepared baking sheet, then bake.
STEP #8
Remove the baked cookies, and press some extra chocolate, caramel, and pecan pieces into the tops of the cookies, if desired. Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
PECAN TURTLE COOKIES SUCCESS TIPS
Be sure to measure your flour properly. Over- or under-flouring the cookie dough will result in cookies that either spread too much or not enough. I always use a kitchen scale when measuring ingredients.
Use a cookie scoop for uniform cookies. I prefer a #50 for my standard cookies. You can also use a #16/ice cream scoop for bigger, bakery-size cookies. Bake time will be 12-14 minutes.
I prefer chopped caramel squares to caramel bits in these cookies. The squares melt more naturally and make “puddles” as opposed to the bits that stay more whole. I prefer Kraft caramels.
If you prefer more of one add-in than another, adjust as you see fit. Try to stick to the total add-in amount (a little over 1 cup).
HOW TO FREEZE TURTLE COOKIE DOUGH
To freeze cookie dough, scoop it into balls and chill in the refrigerator until hardened, about 2 hours. Transfer the cookie dough balls to a lidded container or zip-top bag and freeze for up to 3 months. Thaw cookie dough balls in the refrigerator overnight, or bake from frozen.
Don’t forget to keep some extra chocolate chips, caramel pieces, and toasted pecans for adding to the tops of hot cookies. These ingredients will keep just fine if stored properly over the 3 months of freezing cookie dough balls.
Alternatively, press these extra pieces into the cookie dough balls before freezing.
Chocolate Turtle Cookies Recipe
Ingredients
- ⅓ cup (42g) chopped pecans1
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips
- ⅓ cup chopped caramel squares2
Instructions
- In a medium size saucepan over medium heat, heat the shelled pecans to toast them. Keep them moving with a spatula until they start to lightly brown and smell fragrant. Allow to cool until you can touch them (about 10 minutes), then coarsely chop and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chocolate chips, caramel pieces, and pecans, and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.⅓ cup (42g) chopped pecans1, ½ cup (85g) semi-sweet chocolate chips, ⅓ cup chopped caramel squares2
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny.
- Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I like to press some extra chocolate, caramel, and pecan pieces into the tops of hot cookies for aesthetics, but this is optional. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
- Pecans: I like to use pre-chopped pecans, but if you want to use whole pecans and chop them yourself, I urge you to start with about ½ cup to start. If you want extra pieces for pressing into the tops of hot cookies, toast more than the ⅓ cup called for in the recipe.
- Caramel pieces: I like to use the individually wrapped squares, approximately 10 of them (aim for about 75g total). Use a knife to cut them into small pieces. I cut each of my squares into 6-8 pieces. My preferred brand is Kraft. You can use caramel bits in a pinch, but they won’t create gooey “puddles” of caramel in the same manner.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.