Turtle Cookies

4.26 from 790 ratings

These insanely delicious turtle cookies start with a chocolate batter and are loaded with caramel pieces, pecans, and chocolate chips.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate pecan cookies, turtle cookies

Servings: cookies

Author: Beth

Equipment

Ingredients

1 ¼ cups (150g) all purpose flour
¼ cup (21g) natural unsweetened cocoa powder
½ tsp salt
½ tsp baking soda
½ cup (113g) unsalted butter, softened
½ cup (107g) brown sugar
½ cup (99g) granulated sugar
1 large egg
1 tsp vanilla extract
½ cup (85g) semi-sweet chocolate chips regular or mini size
½ cup chopped caramel squares use a knife to cut into small pieces
½ cup (57g) 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.
1/2 cup (85g) semi-sweet chocolate chips, 1/2 cup (57g) chopped pecans, 1/2 cup chopped caramel squares
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.
1 1/4 cups (150g) all purpose flour, 1/4 cup (21g) natural unsweetened cocoa powder, 1/2 tsp salt, 1/2 tsp 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
1/2 cup (113g) unsalted butter, softened, 1/2 cup (107g) brown sugar, 1/2 cup (99g) granulated sugar, 1 large egg, 1 tsp vanilla extract
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.

Video

Notes

For the 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.

Nutrition