Simple & Delicious Turtle Cookies Recipe
If you love the combination of chocolate, caramel pieces, and crunchy pecans, these Simple & Delicious Turtle Cookies are for you. This recipe is designed so that even new bakers can feel confident pulling a batch of beautiful cookies from the oven.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 parchment paper sheet
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 1/2 cup cocoa spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup pecans roughly chopped
- 20 pieces chewy caramels
- 3/4 cup pecans small chopped, for rolling the cookies
Instructions
Cookies
- Start by whisking the all-purpose flour, cocoa powder, baking soda, and sea salt together in a medium bowl. This ensures even distribution of the leavening and prevents clumps.2 cups all-purpose flour, 1/2 cup cocoa, 1 teaspoon baking soda, 1 teaspoon sea salt
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar with a paddle attachment for about 1–2 minutes until light and fluffy.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Mix in the vanilla extract, the egg, and the egg yolk until just combined.2 teaspoons vanilla extract, 1 large egg, 1 large egg yolk
- Gradually add the dry ingredients to the wet ingredients, mixing only until the dough comes together. Fold in the semi-sweet chocolate chips and larger pecan pieces.1 cup pecans, 1 cup semi-sweet chocolate chips
- Scrape down the bowl to make sure everything is evenly mixed. Cover and chill the dough in the fridge for 30–60 minutes - this extra time helps prevent too much spread & the flavors deepen.
Assembly & Baking
- Preheat your oven to 350°F and line a baking sheet or cookie sheet with parchment paper or a silicone mat.
- Scoop cookie dough using a 3-tablespoon cookie scoop. Make a small indentation in the center, tuck a chewy caramel inside, then fold the dough around it.20 pieces chewy caramels
- Roll the outside of the dough balls in the smaller pecan pieces, pressing gently so they stick. Place on the prepared baking sheets, leaving about 2½ inches between each.3/4 cup pecans
- Bake for about 11 minutes, until the edges are set but the centers still look slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Add-ons & Substitutions
If you want to mix things up, here are some fun variations:- Swap semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
- Use walnuts instead of pecans for a slightly different crunch.
- Roll cookies in a mix of chopped pecans and mini chocolate chips for a different textured bite.
Expert Tips
- Measure flour and cocoa powder with the spoon and level method to avoid dense cookies.
- If the dough feels sticky, chill it for the full 60 minutes before shaping.
- For perfectly even cookies, weigh each dough ball with a kitchen scale
- Keep caramel pieces at room temperature before adding them so they’re easy to shape inside the dough.
- If you’re using multiple baking sheets, rotate them halfway through baking for even results.
- Use a silicone mat instead of parchment paper if you prefer reusable baking tools.
