Turtle Cookies are baked with pecans and chocolate chips, and drizzled with a homemade caramel sauce. These fudgy chocolate cookies are then layered with sweet, indulgent flavors.
If you love this cookie recipe, you’ll definitely want to try my Craisin White Chocolate Chip Cookies or my Watergate Pistachio Cookies.
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Why this Turtle Cookies Recipe is a Keeper
Turtle cookies are soft and chewy, and are topped with caramel and drizzled with chocolate. They’re loaded with chocolate chips, making these yummy cookies an especially popular recipe. Here are a few reasons why you’ll want to make this recipe for chewy chocolate cookies with pecans and caramel:
- Easy Ingredients: All of the cookie ingredients for homemade turtles can be found in your kitchen or local grocery store.
- Family Favorite: This turtle recipe is perfect for family gatherings. Kids and adults alike will enjoy these chocolate pecan cookies.
- Special Occasion Worthy: These delicious pecan turtle cookies are great for holiday dinners or cookie exchanges.
- Comforting: With warm caramel sauce and gooey chocolate, these pecan turtle cookies are filled with nostalgic, comforting flavors.
Why Are They Called Turtles?
These light and fluffy caramel pecan cookies get their name from their shape, as the cookies look like turtle shells. There are also different kinds of turtle desserts, like brownies, cakes, and cupcakes, which use similar ingredients and toppings.
Chocolate Turtle Cookies Ingredient Notes
- Pecans: Use 3/4 cup chopped pecans.
- Chocolate Cookie Dough: Use semisweet chocolate chips for the cookies, and chocolate melting wafers for the topping. You can also mix in caramel bits or turtle candies.
- Salt: Save some of the salt in the recipe for the caramel topping, and use 1/2 teaspoon in the cookies.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Turtle Cookies with Pecans
- Chill the Dough: Make the dough and keep in the fridge until ready to bake.
- Make Ahead: Bake the cookies and freeze in an airtight container.
Special Equipment Needed
- Cookie Scoop: Use a cookie scoop to make the cookies an even size and shape.
Pro Tip to Make this Recipe
Use a cookie scoop so that the cookies are uniform in size and finish baking at the same time.
How to Make this Popular Recipe for Easy Turtle Cookies
These caramel pecan chocolate chip cookies are drizzled with melted chocolate, and are packed with chocolate morsels and a salted caramel sauce. Follow the recipe below to learn how to make these turtle thumbprint cookies with gooey caramel and dark chocolate chips.
These are the basic steps for making turtle pecan cookies. Refer to the full, printable recipe card below for detailed instructions.
1. Combine Butter and Sugar
In a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, and brown sugar. Mix until smooth, then add eggs and vanilla extract and whisk. Next, mix in flour, cocoa powder, baking soda, and salt. Fold in until a dough is formed.
2. Chill the Cookie Dough
Mix in pecans and semi-sweet chocolate chips with the flour mixture, then cover with plastic wrap and chill dough for 30 minutes in the refrigerator to keep the cookies from spreading. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
3. Let the Cookies Bake
Scoop the cookie dough or roll the dough into 2-inch balls, and place on the baking sheet about 2 inches apart from each other. Bake the cookie dough balls for 14 minutes, or until the edges firm up. Once they come out of the oven, allow to cool completely.
4. Make Caramel Sauce
In a saucepan, combine water and sugar. Heat over medium until boiling, stirring every so often. Once it turns amber, add butter and heavy cream. Whisk over medium low heat. Remove from heat, add salt, and set aside.
5. Make Chocolate Layer
In a small bowl, melt the chocolate chips in the microwave. Heat for 30 second intervals, stirring until smooth. Then, place the caramel sauce mixture in the center of each cookie, leaving 1/4 inch uncovered. Drizzle the chocolate over the cooled cookies. Top each cookie with a pecan, then allow to cool completely for about 20 minutes, or until they come to room temperature. Once the turtle chocolate cookies are completely cool, serve and enjoy.
How to Store, Freeze, and Use Leftover Caramel Pecan Cookies
- Storing: Store leftover cookies in an airtight container at room temperature to keep the cookies fresh.
- Freezing: Place the cookies in the freezer for up to six months.
- Using Leftovers: Eat leftover cookies up to 5 days after storing.
Caramel Cookie Variations and Substitutions
- Nuts: Use different nuts, like walnuts, peanuts, or cashews.
- Chocolate: Try different kinds of chocolate, like dark chocolate or white chocolate, or use mini chocolate chips. You can also mix in ginger or cinnamon with the melted caramel.
Turtle Pecan Cookies FAQs
If you made these cookies, leave a comment or rating. We hope your cookies came out great!
Serve these cookies on a cookie platter for gift giving or as a fun holiday surprise for your guests.
These cookies should be baked to 350 degrees Fahrenheit.
Add the caramel after you bake the cookies. Then, let it chill in the fridge until it hardens to the desired consistency.
Expert Tips for Making Homemade Turtle Cookies
- Salt: A pinch of salt can enhance the sweetness of the caramel and chocolate.
- Pretzels: Substitute pretzels for the nuts if desired in these double chocolate caramel cookies.
- Pecans: Toast the pecans for a deeper, nuttier flavor. Cookies rolled in pecans will also add texture.
Turtle Cookies
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Ingredients
Cookie Batter
- 1 cup Unsalted Butter, softened
- ¾ cup White Granulated Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- 1 ¾ cup All Purpose Flour
- ⅔ cup Unsweetened Cocoa Powder
- ¾ teaspoon Baking Soda
- ¾ cup Chopped Pecans
- 1 cup Semisweet Chocolate Chips
Caramel Sauce
- ⅓ cup White Granulated Sugar
- 2 tablespoons Water
- 1 tablespoon Unsalted Butter
- 3 tablespoons Heavy Cream
- ½ teaspoon Salt
Topping
- ½ cup Milk Chocolate Wafers, melted
- Pecan Halves
Instructions
- In a mixing bowl, add the softened butter, and white and brown sugars. Whisk together until creamy. Then add in the eggs and vanilla extract, whisking again until smooth.
- Pour in the salt, flour, cocoa powder and baking soda. Fold these dry ingredients into the wet until incorporated and a thick dough is formed.
- Add the chopped pecans and chocolate chips, folding into the batter until evenly distributed.
- Cover this dough in plastic wrap and let chill for 30 minutes in the refrigerator. Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Scoop 2 inch round cookies from the dough and roll into a ball, then place on the baking sheet about 2 inches apart from each other.
- Bake in the oven for 14 minutes or until the edges have firmed up. Remove from the oven and let the cookies cool completely.
Caramel Sauce
- Pour in the water and sugar, heating over medium until boiling. Stir every so often until the mixture becomes an amber color.
- Add in the butter and heavy cream, whisking over medium low heat now until melted and combined. Remove from the heat and add the salt to the homemade caramel. Set aside.
- In a small bowl, place the chocolate melting chips in the microwave. Heat at 30 second intervals, stirring in between until completely melted and smooth.
- Take the homemade caramel and place in the center of each cooled cookie, spreading towards the edges, leaving about ¼ inch of cookie uncovered. Place caramel on all cookies.
- Top the caramel with the melted chocolate, creating layers, like the first leaving ¼ inch of the caramel topping uncovered. Finish each cookie with a pecan half placed in the center.
- Let the caramel and chocolate slightly set on the cookies. Place them in the fridge for a few minutes or leaving at room temperature for about 20 minutes.
Christina’s Notes
- Salt: A pinch of salt can enhance the sweetness of the caramel and chocolate.
- Pretzels: Substitute pretzels for the nuts if desired in these double chocolate caramel cookies.
- Pecans: Toast the pecans for a deeper, nuttier flavor. Cookies rolled in pecans will also add texture.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.