This post may contain affiliate links. Please read our disclosure policy.
These insanely delicious turtle cookies start with a chocolate batter and are loaded with caramel pieces, pecans, and chocolate chips.
Chocolate caramel cookies are soft & chewy plus look at those puddles of caramel! Ready to eat in 30 minutes, you don’t have to chill the cookie dough!
Why You’ll Love Turtle Cookies
- loaded with caramel pieces, pecans and chocolate chips
- easy and quick to make because you don’t refrigerate the dough before baking
- chewy on the inside
- a fantastic Christmas cookie
If you like cookies that are slightly crunchy on the outside and chewy on the inside, these will hit the spot.
Plus the combination of chocolate, pecans and caramel is on point.
And the best part is that you can modify the amount of add-ins you want. Want more pecans? Add them! More chocolate? Oh yes! Bigger puddles of caramel? Do it.
I’m thinking these turtle cookies will look pretty good on a Christmas cookie platter!
What You’ll Need
- all purpose flour – flour is necessary to build structure in cookies
- cocoa powder: adds deep chocolate flavor
- baking soda – helps to leaven and lift the dough
- unsalted butter – adds flavor and and tender texture
- brown sugar – adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar – adds sweetness, flavor and encourages browning
- egg – binds the cookies together by providing structure
- vanilla extract – adds flavor
- caramel squares – cut into small pieces, I recommend Kraft caramel squares
- chopped pecans – or walnuts, your choice!
- semi-sweet chocolate chips – I used a mix of regular and mini size
How to Make Turtle Cookies
- Combine the flour, cocoa powder, salt and baking together together. Set aside.
- In a mixing bowl, cream together the butter, brown sugar and granulated sugar.
- Add in the egg and vanilla. Gradually add the flour mixture and the mix-ins. Mix just until combined. The dough will be very thick!
- Use a cookie scoop to form dough balls, pressing addition add-ins to the outside of each cookie.
- Bake on a silicone lined baking sheet for 10-14 minutes, depending on the size of your cookies. Cool for 10 minute before transferring to a cooling rack.
Baking Time Suggestions
For the turtle cookies in the photos, the dough balls were about 3 tbsp, so that’s a large cookie! I baked those for 12-14 minutes – just until the edge of the cookie would begin to look puffy. The result is a soft & chewy chocolate caramel pecan cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Time Required
- 15 minutes to prep the dough
- 10-14 minutes to bake the cookies
- 10 minutes to cool
How to Freeze Turtle Cookie Dough
Portion the dough into cookie dough balls. Press extra caramel pieces, pecans and chocolate chips into the outside of the dough.
Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 14-17 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
How to Make Gluten Free Turtle Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Pro Tips
Properly measure the all purpose flour using the spoon and sweep method.
Use room temperature butter for easier creaming of the butter and sugar.
I learned that I prefer using caramel squares for this recipe over caramel bits. Chop the caramel squares into smaller pieces. The caramel squares melt more naturally in the oven creating beautiful puddles of caramel throughout the cookie.
Use a cookie scoop to form uniform balls.
Press extra caramel pieces, pecans, and chocolate chips on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
Want to make this cookie dough a day in advance? Follow the directions to make the dough, then wrap it well in plastic wrap and place in the fridge for up to 24 hours.
More Recipes
Tap stars to rate!
Turtle Cookies
Ingredients
- 1 ¼ cups all purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 1 stick unsalted butter, softened, 1/2 cup
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips, regular or mini size
- ½ cup chopped caramel squares, use a knife to cut into small pieces
- ½ cup chopped pecans
Instructions
- Cut the caramel squares into small pieces with a knife.
- Combine the chocolate chips, chopped pecans, and caramel pieces in a bowl, mix. Reserve 1/2 cup for the outside of the cookie dough balls.
- Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat.
- In a small bowl, mix together the flour, cocoa powder, salt, and baking soda.
- In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again. Add the flour mixture and the add ins (minus the 1/2 cup you’re reserving) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined
- Use a cookie scoop to form dough balls. Press the 1/2 cup of add-ins on the outside of the dough balls. This is optional but I like the way the cookies look when you can see the chocolate chips, caramel puddles and pecans on top.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-14 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
I made these with several changes because of my diet restrictions and I was prepared to have a different texture since I was changing the chemistry of baking by using different ingredients and I was ok with that . I used gluten free flour KA brand 1-1 ratio. I didn’t use caramel. I used one ripped mashed banana instead of 1/2 cup refined sugar. I used coconut sugar instead of brown sugar. I used 1/2 cup coconut oil instead of butter . The end result was unflattened Cookies that tasted amazing . Maybe more like brownies but they are so soft in the inside and a bit crunchy on the outside, perfect for desert with tea/coffee. I’ve kept them on the counter for 3 days now since it’s cool temperature here. They’ve kept well and the same texture . Thank you for sharing this recipe , will definitely make this again .
I made these the other day using Hershey’s special dark unsweetened cocoa powder and Nestle Caramel Truffles, because I couldn’t find caramels. I got 24 good sized cookies out of it. They are delicious! Crispy on the outside but chewy on the inside. The truffles still left a little gooey caramel showing, even though they were chocolate covered. I am going to try these with mini Peanut butter cups next time. Great recipe!
Omg the truffles will be amazing. Can’t wait to try with those.
Can you freeze this recipe to bake later?
Definitely! I listed instructions for freezing the cookie dough in the post!
Any substitutions if I don’t have a silicone mat?
Parchment paper!
How well do they stand up if you freeze them after baking?
GREAT! I always put baked cookies in the freezer! I like to wrap a few cookies as a time in plastic wrap and them place them inside a ziplock bag.
I made these. They taste great but look so awful! They spread on the parchment paper in odd directions. They look like a 2-year old made them. Won’t be making these again. :(
Mine spread way out too😥
Refrigerate your dough at least 30 minutes before using.
I just added another cookie to my list of Christmas cookies to make this year!! These look delicious !! ❤️💚
I have made the cookies twice. Once large size and once medium. Made 23 cookies that way. Everyone loved them!
I’m with Karen Vaughn. My cookies were flat. I used new soda too. Is it supposed to be powder instead? The idea is great, but not if you wind up with 5” frisbees.
Hi GM! It’s hard to know what you mean by flat – did they spread to be 5 inches? Did you use room temperature butter? How big were your dough balls?
My cookies turned out perfect and they were so delicious! I am baking more today. Thank you for sharing your recipe!