Turtle Cookies Recipe

Savor the irresistible taste of Turtle Cookies – decadent chocolate cookies, delicately rolled in pecans, generously filled with oozing caramel, and elegantly drizzled with melted chocolate.

From Turtle Cake to turtle cookies, this flavor combination is as classic at Christmas as Gingerbread Cookies or Molasses Crinkle Cookies.

What I Love About This Recipe

• Gooey Caramel Center: Experience the joy of biting into a soft, gooey caramel center, creating a luscious and sweet surprise in every cookie.
• Perfect for Sharing: Share the love by gifting or enjoying Turtle Cookies with friends and family, making every gathering a sweet celebration, especially during the holidays.
• Freezer Friendly: They are freezer-friendly, allowing you to conveniently store and thaw them when you’re ready to bake.

How to Make Turtle Cookies

1. Whisk the dry ingredients. Whisk the flour, cocoa powder, and salt together in a medium bowl and set aside.
2. Cream the butter and sugars. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes.
3. Mix in the wet ingredients. Mix in the egg yolk only, milk, and vanilla extract until just combined.

4. Add the flour mixture. Pour the flour mixture into the mixing bowl and continue to mix until a thick paste-like dough forms. Cover and place in the fridge for 30 minutes to chill.
5. Prepare the cookie dough. Give the chopped pecans a quick pulse in a food processor until they form smaller bits. Transfer the pecans to a small bowl. In another bowl, beat the egg white until frothy. Roll 1-inch-sized dough balls, coat them in the frothy egg white, and then dredge in chopped pecans, pressing them onto the dough so they stick.
6. Arrange the cookies. Place the covered dough balls onto a baking sheet with a silicone baking mat or parchment paper. Using a small measuring spoon press an indentation into the middle of each dough ball.
7. Bake. Bake at 350°F for 10-12 minutes or until just set; avoid over-baking to ensure cookies remain pleasantly soft as they cool. Once the cookies are done baking gently press the indentation in the center again.

7. Melt the caramels. Combine caramels and water in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the caramel is melted (approximately 1-2 minutes).
8. Add the melted caramel. Drizzle the melted caramel into the indented cookies using small spoonfuls.
9. Drizzle the chocolate. Place the chocolate into a microwave-safe bowl and melt it in 30-second intervals, stirring after each one until the chocolate is melted. Pour the chocolate into a small zip-top bag and cut a small snippet off the end. Use to drizzle the chocolate on top of each cookie.

Recipe Variations

• Use caramel sauce. If you can’t find caramels or caramel bits, you can use caramel sauce or caramel dipping sauce instead. The sauce will not solidify like the melted candies, but you’ll still have the same taste and look. Skip melting the caramel melting step if you choose to use it.

Make-Ahead, Storage, and Freezing Instructions:

• To Make-Ahead: For added convenience, consider preparing the cookie dough a day ahead. Wrap it securely and refrigerate until needed.
• To Store: Store Turtle Cookies in an airtight container at room temperature. They will last about 5 days.
• To Freeze: There are two ways to freeze these Turtle Cookies. Option one: Prepare the cookie dough, freeze it, and later use it to bake the cookies. Option two: Follow the recipe, bake all the cookies, let them cool, and then store them in a gallon freezer bag. When you’re ready to enjoy them, allow the cookies to reach room temperature on your countertop.

Turtle Cookies Recipe

Indulge in the delectable flavor of Turtle Cookies – rich chocolate cookies, gently coated in pecans, generously filled with gooey caramel, and adorned with a graceful drizzle of melted chocolate.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 1 hour hour 12 minutes minutes

Servings: 20 Cookies

Calories: 176kcal

Author: Aimee Mars

Equipment

• ▢
  Electric Mixer or handheld mixer
• ▢
  Baking Sheet
• ▢
  Parchment Paper or silicone baking mat
• ▢
  Microwave-Safe Mixing Bowl

Ingredients

• ▢ 1 cup Flour spooned and leveled
• ▢ 1/3 cup Cocoa Powder
• ▢ 1/4 teaspoon Salt
• ▢ 1/2 cup Butter softened
• ▢ 2/3 cup Granulated Sugar
• ▢ 1/3 cup Brown Sugar
• ▢ 1 large Egg separated
• ▢ 2 tablespoons Milk
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 cup Pecans chopped

Topping

• ▢ 2/3 cup Caramels or caramel sauce (skip melting and water if using)
• ▢ 1/2 teaspoon Water

Instructions

• Whisk the dry ingredients. Whisk the flour, cocoa powder, and salt together in a medium bowl and set aside.
• Cream the butter and sugars. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes.
• Mix in the wet ingredients. Mix in the egg yolk only, milk, and vanilla extract until just combined.
• Add the flour mixture. Pour the flour mixture into the mixing bowl and continue to mix until a thick paste-like dough forms. Cover and place in the fridge for 30 minutes to chill.
• Prepare the cookie dough. Give the chopped pecans a quick pulse in a food processor until they form smaller bits. Transfer the pecans to a small bowl. In another bowl, beat the egg white until frothy. Roll 1-inch-sized dough balls, coat them in the frothy egg white, and then dredge in chopped pecans, pressing them onto the dough so they stick.
• Arrange the cookies. Place the covered dough balls onto a baking sheet with a silicone baking mat or parchment paper. Using a small measuring spoon press an indentation into the middle of each dough ball.
• Bake. Bake at 350°F for 10-12 minutes or until just set; avoid over-baking to ensure cookies remain pleasantly soft as they cool. Once the cookies are done baking gently press the indentation in the center again.
• Melt the caramels. Combine caramels and water in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the caramel is melted (approximately 1-2 minutes). Skip this step if you're using caramel sauce.
• Add the melted caramel. Drizzle the melted caramel (or caramel sauce) into the indented cookies using small spoonfuls.
• Drizzle the chocolate. Place the chocolate into a microwave-safe bowl and melt it in 30-second intervals, stirring after each one until the chocolate is melted. Pour the chocolate into a small zip-top bag and cut a small snippet off the end. Use to drizzle the chocolate on top of each cookie.

Notes

Make-Ahead, Storage, and Freezing Instructions:

• To Make-Ahead: For added convenience, consider preparing the cookie dough a day ahead. Wrap it securely and refrigerate until needed.
• To Store: Store Turtle Cookies in an airtight container at room temperature. They will last about 5 days.
• To Freeze: There are two ways to freeze these Turtle Cookies. Option one: Prepare the cookie dough, freeze it, and later use it to bake the cookies. Option two: Follow the recipe, bake all the cookies, let them cool, and then store them in a gallon freezer bag. When you’re ready to enjoy them, allow the cookies to reach room temperature on your countertop.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

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