Turtle Cookies Recipe

Turtle cookie propped up against a wire rack.

5 from 1 vote

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.

Prep Time30

Cook Time12

Chill Time30

Total Time1 12

Course: Dessert

Cuisine: American

Servings: 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.

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