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
Equipment
- Electric hand mixer
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Ingredients
Cookie Batter
- 1 cup Unsalted butter, softened
- ¾ cup Granulated sugar
- ¾ cup Light brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- ½ teaspoon Salt
- 1¾ cups All-purpose flour
- ⅔ cup Unsweetened cocoa powder
- ¾ teaspoon Baking soda
- ¾ cup Chopped pecans
- 1 cup Semi-sweet chocolate chips
Caramel Sauce
- ⅓ cup Granulated sugar
- 2 tablespoons Water
- 1 tablespoon Unsalted butter
- 3 tablespoons Heavy cream
- ½ teaspoon Salt
Topping
- ½ cup Milk chocolate melting wafers, melted
- 15 Pecan halves, garnish
Instructions
Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Beat in the eggs and vanilla extract until smooth.
- Add the salt, flour, cocoa powder, and baking soda. Mix just until no dry streaks remain.
- Fold in the chopped pecans and chocolate chips until evenly distributed throughout the dough.
- Cover the dough and refrigerate for 30 minutes.
- Using a cookie scoop, portion the dough into 2-inch balls and arrange them about 2 inches apart on the prepared baking sheets.
- Bake for 13 to 14 minutes, until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Caramel Sauce
- In a small saucepan, combine the granulated sugar and water over medium heat. Bring to a boil without stirring. Continue cooking until the mixture turns a deep amber color.
- Carefully whisk in the butter and heavy cream. The caramel will bubble vigorously. Stir until smooth, then remove from the heat and stir in the salt. Allow the caramel to cool slightly.
Assemble
- Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.
- Spoon a small amount of caramel onto the center of each cooled cookie, spreading it almost to the edges while leaving a narrow border uncovered.
- Spoon melted chocolate over the caramel, leaving a small border of caramel visible around the edges.
- Top each cookie with a pecan half.
- Let the cookies stand at room temperature for about 20 minutes, or refrigerate for 5 to 10 minutes until the caramel and chocolate have set.
Christina’s Notes
A pinch of salt in the caramel balances the sweetness and brings out the chocolate flavor.
If you prefer a nut-free version, replace the pecans with crushed pretzels for a sweet-and-salty twist.
Store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Separate layers with parchment paper to keep the toppings from sticking.
- 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.