If you are a fan of turtle candies, or the gooey caramel and chocolate truffle-like treats often found in chocolate shops and candy stores, you are going to love this turtle cookies recipe! With the combination of chocolate chips, caramel bits, and crunchy pecans stirred into a chocolate cookie dough, this recipe makes the perfect chewy chocolate cookie.
These chocolate chip cookies are a fantastic treat for the chocolate and caramel lovers in your life. They will get rave reviews at cookie exchanges, bake sales, and holiday parties and also make great housewarming treats. Have the recipe at the ready, though, cause one bite and everyone will be asking for it! For more homemade cookie recipes, try out my easy double chocolate chip cookies, recipe for chocolate crinkle cookies, and hot chocolate cookies recipe.
What You Need to Make This Recipe
Cocoa Powder – choose natural, unsweetened cocoa powder for the best flavor.
Unsalted Butter – brought to room temperature. Choose unsalted butter if possible, as different brands of butter contain different amounts of salt. If necessary, you can use salted butter; just reduce the additional salt in the recipe by a pinch.
Caramel Bits – or, little balls of caramel that are about the size of garbanzo beans. If you can’t find the bits, you can use toffee bits or caramel-flavored baking chips, but the bits will bake better, retaining some of their shape and providing a superior gooey caramel experience!
Semisweet Chocolate Chips – for the turtle cookies as well as the chocolate drizzle. You will need just less than one cup of the chips, though will need to separate them to use in different parts of the recipe. You an also use milk chocolate chips, if desired.
Chopped Pecans – though this recipe can also be made with walnuts, use pecans for that true turtle candy experience. If you only have pecan halves, just roughly chop them with a chef’s knife before using them in the recipe.
How to Make Turtle Cookies
1. Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined
2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy, or for about 3 minutes. Stop and scrape down the sides of the bowl as needed. Beat in the egg and vanilla extract until well combined.
3. Add the dry ingredients and beat on low speed just until combined, stopping to scrape down the sides of the bowl once during mixing.
4. Stir in ¾ cup of the chopped pecans, ½ cup of the caramel bits, and ⅓ cup of the semisweet chocolate chips until combed. Cover and chill the chocolate cookie dough for at least 1 hour.
5. Scoop the chilled dough by the tablespoon. Roll the dough into smooth cookie dough balls between your palms. Press the remaining pecans, chocolate chips, and caramel bits onto the outside of the dough balls. Place on the prepared cookie sheets about 2 inches apart. Bake one sheet of the chocolate turtle cookies at a time for 10 to 12 minutes, or until the tops appear dry. Cool the cools on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Add the chocolate chips and butter to a small bowl. Melt in the microwave in 15-second intervals, stirring between each interval, or until the chocolate is smooth. Drizzle the melted chocolate over the cooled cookies. Let the cookies stand until the chocolate is set.
Pro Tips For Making This Recipe
- Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture.
- Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to hydrate, allowing for chewier and loftier cookies and making it well worth the extra time and patience!
- Carefully melt the chocolate. Prevent scorched chocolate by melting it at short intervals in the microwave and stirring between each interval. Chocolate can burn or scorch very easily, so if you know that your microwave runs hot you can also heat the chocolate on medium-heat intervals.
Frequently Asked Questions
Store completely cooled cookies in an airtight container at room temperature for 3-4 days. They can also be frozen in a freezer-safe container for up to 3 months. Defrost the cookies on the counter for 15 minutes or until thawed through.
Step up any cookie platter with the addition of these fudgy chocolate cookies. Serve them with sugar cookies, gingersnap cookies, and spritz cookies for a complete holiday cookie ensemble. If enjoyed on their own, these treats are perfect with a glass of cold milk, a cup of my hot chocolate recipe, or even a mug of freshly brewed coffee!
Make the cookie dough ahead of time and freeze it to get ahead on holiday baking. For the easiest defrosting, scoop and roll the balls of dough and freeze them individually on a parchment paper-lined cookie sheet. Once frozen, move the balls to a freezer-safe bag and freeze for up to 3 months. When it comes time to bake, defrost the balls on a parchment-paper-lined cookie sheet at room temperature for 15-30 minutes or until thawed through. Roll the dough balls in the additional chocolate chips, caramel, and pecans and bake according to the recipe directions.
If you love this recipe try these out!
If you’ve tried this turtle cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Turtle Cookies
Video
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour (120g)
- ⅓ cup unsweetened cocoa powder (33g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup packed light brown sugar (110g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup chopped pecans (113g)
- 1 cup caramel bits (135g)
- ½ cup semisweet chocolate chips (90g)
For the Chocolate Drizzle:
- ⅓ cup semisweet chocolate chips (59g)
- 3 tablespoons unsalted butter
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in ¾ cup chopped pecans, ½ cup caramel bits, and ⅓ cup semi-sweet chocolate chips. Cover and chill for at least one hour.
- Scoop the chilled dough into heaping 1 tablespoon balls and roll into smooth balls between your palms. Press the remaining pecans, chocolate chips, and caramel bits onto the outside of the dough balls. Place on the prepared cookie sheets about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes or until the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Drizzle:
- In a small bowl melt the chocolate chips and butter in the microwave in 15-second intervals, stirring between each, until smooth. Drizzle the chocolate over the cooled cookies. Let stand until the chocolate is set. Store in an airtight container for up to 1 week.
Notes
- Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture.
- Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to hydrate, allowing for chewier and loftier cookies and making it well worth the extra time and patience!
- Carefully melt the chocolate. Prevent scorched chocolate by melting it at short intervals in the microwave and stirring between each interval. Chocolate can burn or scorch very easily, so if you know that your microwave runs hot you can also heat the chocolate on medium-heat intervals.
