These turtle cookies are so decadent and fancy looking you’d be surprised how easy they are to make. They consist of a chocolate cookie base, caramel pieces, chopped pecans, and chocolate chips. The texture is a combination of both chewy and crunchy. The taste is just what it sounds like, a Turtle chocolate in cookie form.
The recipe is quick to make and requires no chilling. The hardest part is chopping up the caramel squares. It is all worth it in the end when you see those beautiful caramel pools!
How to Make Turtle Cookies
Preparing the Dough
Start by preheating you oven to 350 F and line baking sheets with parchment paper.
Next, start cutting up your caramel squares. You want to cut them into small pieces. If they are big chunks the caramel will pool too much and seep out of the cookie. You do not want to use toffee pieces because you will not get that gooey caramel texture.
Once caramel squares are cut mix them together with the chopped pecans and chocolate chips. Set aside. In a medium sized bowl whisk together the dry ingredients. Set bowl aside.
In a large bowl or stand mixer with the paddle attachment on, beat butter and sugars together until light and fluffy. This usually takes 2-3 minutes. Add in the eggs and vanilla, mix again.
Set aside 1/2 cup of the caramel/pecan/chocolate chip mixture, you will use this to decorate the top of the cookies. Pour remaining mixture in the large bowl. Add the dry ingredients in. Mix just until you can no longer see any flour.
Scoop out 3 tbsp worth of dough, yes they make big cookies. Roll into a ball and press some of the set aside caramel/pecan/chocolate chip mixture on top of each cookie ball. Place cookies 3 inches apart on the baking sheet.
Bake cookies for 10-12 minutes or until edges are firm and top looks set. Remove cookies from the oven and allow them to cool for 2 minutes. If you want smaller cookies bake for 8-10 minutes.
There will most likely be some caramel that has seeped out of the cookies and they may have lost a bit of the round shape. To correct this, after letting them rest for a minute take a round 1 cup measuring cup (or round cookie cutter) and place it on top of the cookies. Press it down and gently swirl it around in a circle for a few seconds. This will crack of the extra caramel and help give the cookies a more round shape.
After reshaping the cookies move them to a wire rack to cool completely. Store them in an airtight container up to 5 days.
More Cookie Recipes to Love
- Brownie Cookies
- Chewy Caramel Turtle Brownies
- Lucky Charms Cookies
- Hot Chocolate Cookies
- Oatmeal Chocolate Chip Cookies
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Turtle Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
Turtle CookiesJessie M
- 1/2 C finely chopped caramel squares
- 1/2 C chopped pecans
- 1/2 C semi sweet chocolate chips
- 1 & 1/4 C all purpose flour spooned and levelled
- 1/4 C cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 C butter room temperature (not melted)
- 1/2 C brown sugar
- 1/2 C white sugar
- 1 large egg
- 1 tsp vanilla extract
- Preheat oven to 350 F and line baking sheet with parchment paper.
- Using a sharp knife cut caramel squares into small pieces.
- In a bowl mix caramel pieces, chopped pecans, and chocolate chips together, set aside.
- In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
- In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes 2-3 minutes.
- Add in egg and vanilla extract and mix till combined.
- Scoop out 1/2 cup of the caramel/pecan/chocolate chip mixture and set aside (you will use this to add on top of the cookies) pouring remaining mixture into the wet ingredients.
- Add the flour mixture in and mix till just combined.
- Scoop 3 tbsp worth of the cookie dough and shape into a ball, I like to use a large cookie/icecream scoop.
- Press some of the set aside caramel/pecan/chocolate chip mixture on top of each cookie dough ball.
- Place cookie dough balls 3 inches apart from each other on the baking sheet.
- Bake for 10-12 minutes or until edges are set.
- These cookies usually have some caramel seep out. To correct this allow cookies to cool for a minute on the baking sheet. Then take a round 1 cup measuring cup (or round cookie cutter) and place on top of the cookie. Gently press down and swirl the cookie around for a few seconds. This will break off the extra caramel and help round the cookies. (See picture above)Move cookies to a wire rack to cool completely.