Chocolate Turtle Cookies are pure indulgence! Soft chocolate cookies coated in crunchy pecans, topped with gooey caramel, and finished with a drizzle of rich chocolate—each bite is like a decadent little turtle candy in cookie form!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cookies
You’re going to love these Chocolate Turtle Cookies because they bring all the indulgent flavors of the classic turtle candy into one delicious cookie! The soft, chewy chocolate base is the perfect backdrop for the crunchy, buttery pecans, while the gooey caramel and drizzle of chocolate take it to the next level.
Whether you’re treating yourself or sharing with friends, these cookies are a rich, satisfying treat that everyone will adore. They’re the ultimate sweet bite for any occasion!
Cookie Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour: Provides structure and texture to the cookies, helping them hold up to the caramel and pecan topping.
- Cocoa Powder: Adds the rich, chocolatey flavor to the cookie dough, giving the cookies a deep, fudgy taste.
- Salt: Enhances the sweetness and balances the flavors in the cookie dough and topping.
- Butter: Adds richness and moisture, making the cookies soft and tender.
- Sugar: Sweetens the cookie dough, helping to balance the bitter cocoa powder.
- Eggs: Bind the ingredients together, helping the cookies maintain their structure while adding moisture.
- Milk: Adds a bit of liquid to the dough for the right consistency and smoothness.
- Vanilla Extract: Enhances the flavor of the cookies, adding a warm, aromatic note.
- Chopped Pecans: Provide a crunchy, nutty topping, giving the cookies that signature “turtle” texture and flavor.
- Caramel Candies: The gooey, sweet filling that adds a rich caramel flavor to each cookie.
- Heavy Cream: Used to melt the caramel candies and make the caramel topping creamy and smooth.
- Chocolate Chips: Used to drizzle over the cookies, adding extra chocolatey goodness and a glossy finish.
- These ingredients come together to create a cookie that’s packed with chocolate, crunchy pecans, and a rich caramel topping—just like the classic turtle candy!
How to Make Chocolate Turtle Cookies
[Step 1] In a mixing bowl, whisk together the flour, cocoa powder, and salt.
[Step 2] In a separate bowl, or bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the egg yolk, milk, and vanilla extract and mix until combined. Mix in the dry ingredients. Wrap the dough in plastic wrap and refrigerate for one hour.
[Step 3] In a bowl, whip together the egg whites until frothy. Add the chopped pecans to a separate bowl. Use a 2 tablespoon cookie scoop to measure the dough and roll into a ball. Dip the dough in the egg whites, then roll in the pecans. Place on a parchment paper-lined baking sheet, 2 inches apart.
[Step 4] Use the back of a ½ teaspoon measuring spoon to make an indent in the top of the cookies.
[Step 5] Bake at 350 degrees, for 11-12 minutes. Remove from the oven and allow to rest on the baking sheet for 2-3 minutes. While they are resting, use the measuring spoon to indent once again. Transfer the cookies to a cooling rack.
[Step 6] Unwrap and add the caramels and heavy cream to a microwave-safe bowl. Heat in the microwave for 1-2 minutes, stirring every 30 seconds, until melted and combined. Add ½ teaspoon of caramel to the indent of each cookie.
[Step 7] Melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds. Add the chocolate to a ziplock bag and drizzle over the cookies.
How to Store Turtle Cookies
To keep your Chocolate Turtle Cookies fresh, store them in an airtight container at room temperature for up to 4-5 days. If you want to keep them even longer, you can refrigerate them for up to a week.
For longer storage, wrap the cookies individually in plastic wrap and place them in a freezer-safe container or bag, where they can stay fresh for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy them!
Baking Tips & Tricks
- Chill the Dough: If the dough is too soft to handle, chill it in the fridge for 30 minutes before baking to prevent spreading and ensure a thicker cookie.
- Use Fresh Caramel: Soft caramel candies work best for a gooey topping—if you use hard caramel, melt it first with a bit of heavy cream to achieve the right consistency.
- Toast the Pecans: Lightly toast the chopped pecans in a pan to enhance their flavor and crunch before adding them to the cookies.
- Don't Overbake: Keep an eye on your cookies and remove them from the oven once they’re set around the edges but still soft in the center—this will keep them chewy.
- Double the Chocolate: For extra chocolatey goodness, add chocolate chips to the dough itself, along with the drizzle on top.
- Slightly Underbake for Chewy Cookies: For that soft, chewy texture, take the cookies out a minute or two before they’re fully set—this ensures they stay fudgy.
- Drizzle with Warm Chocolate: After melting the chocolate chips for the drizzle, let them cool slightly so they don't run off too quickly when you drizzle.
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Chocolate Turtle Cookies
Ingredients
- 1 Cup All-Purpose Flour
- ⅓ Cup Cocoa Powder
- ¼ Teaspoon Salt
- ½ Cup Butter softened
- ⅔ Cup Sugar
- 1 Egg Yolk + 1 Egg White
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 1 ¼ Cups Chopped Pecans
- 14 Soft Caramel Candies
- 3 Tablespoons Heavy Cream
- ½ Cup Chocolate Chips
Instructions
- In a mixing bowl, whisk together the flour, cocoa powder, and salt.
- In a separate bowl, or bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the egg yolk, milk, and vanilla extract and mix until combined. Mix in the dry ingredients. The dough will be stiff. Wrap the dough in plastic wrap and refrigerate for one hour.
- In a bowl, whip together the egg whites until frothy (I used a food processor). Add the chopped pecans to a separate bowl. Use a 2 tablespoon cookie scoop to measure the dough and roll into a ball. Dip the dough in the egg whites, then roll in the pecans. Place on a parchment paper-lined baking sheet, 2 inches apart.
- Use the back of a ½ teaspoon measuring spoon to make a well in the top of the cookies.
- Bake at 350 degrees, for 11-12 minutes. Remove from the oven and allow to rest on the baking sheet for 2-3 minutes. While they are resting, use the measuring spoon to indent once again. Transfer the cookies to a cooling rack.
- Unwrap and add the caramels and heavy cream to a microwave-safe bowl. Heat in the microwave for 1-2 minutes, stirring every 30 seconds, until melted and combined. Add ½ teaspoon of caramel to the indent of each cookie.
- Melt the chocolate chips in the microwave at 50% power, stirring every 30 secons. Add to a ziplock bag and drizzle over the cookies.
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