Soft chocolate cookies, gooey caramel, crunchy pecans, and a chocolate drizzle… This Turtle Cookies Recipe is the perfect sweet treat!
Okay, first things first—if you’ve ever found yourself standing in the kitchen, holding a box of turtle chocolates, and thinking I could totally turn these into a cookie, then you and I are already friends. And if you’ve never thought that? Well, you’re about to get on board.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Turtle Cookies Recipe? It wasn’t born out of some Pinterest-perfect moment. Nope. It was me, scrambling for a last-minute dessert to take to my aunt’s potluck, realizing I had zero time to bake a pie (which I promised, by the way). Then I spotted the bag of caramels I’d forgotten to hide from myself and the bag of pecans leftover from some other baking project that never quite happened. Lightbulb moment.
A few burnt caramels and a counter full of pecan crumbs later… these babies were born. And when I tell you they vanished in minutes—I’m not even exaggerating. Aunt Marge took three. My cousin Chris said they were “dangerously good,” and he doesn’t hand out compliments lightly. So yeah, they’re a hit.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Turtle Cookies Recipe?
Listen, I get it. Sometimes a recipe feels like too much work. But these Turtle Cookies? Totally doable. And totally worth the effort. Here’s why I think you’ll love them (I mean, I do—but you’ll see).
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They’ve got everything: chocolatey cookie base, gooey caramel center, and crunchy toasted pecans. What’s not to love?
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They look fancy. Like, “did you buy these?” fancy. But you didn’t. You made them. Go ahead, bask in that glory.
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They’re nostalgic. If turtle candies were your thing growing up (or they still are—no judgment), these will hit you right in the childhood.
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They freeze well. So you can make a double batch and sneak one straight from the freezer whenever life gets tough. (Highly recommend.)
Ingredient Notes:
Alright, let’s talk ingredients. No mystery here, just the good stuff. And maybe a little mess, but that’s part of the fun, right?
The Cookie Part:
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2/3 cup granulated sugar – Sweetens things up without overpowering the chocolate.
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1 large egg + 1 egg white – Separate them. Yolks for richness, whites to help those pecans hang on for dear life.
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2 tbsp milk – Because the dough needs a little moisture to come together.
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1 tsp vanilla extract – Adds warmth. Don’t skip it.
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1 1/4 cups finely chopped pecans – Toast them if you’re feeling fancy, or not if you’re in a rush (been there).
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1 cup all-purpose flour – The classic.
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1/3 cup cocoa powder – Use unsweetened, unless you want a sugar overload.
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1/4 tsp salt – Balances the sweetness and brings out the chocolate flavor.
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8 tbsp butter, softened – Because butter is life.
For the Caramel Filling:
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3 tbsp heavy cream – This helps the caramel get smooth and dreamy.
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14 soft caramel candies – Unwrapping them is the only real challenge here.
Chocolate Drizzle (Optional… but is it really?):
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2 oz semi-sweet chocolate – Melty, chocolatey magic.
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1 tsp shortening – Makes the drizzle glossy and fancy-looking.
How To Make Turtle Cookies?
Step 1: Make the Dough
Start by mixing flour, cocoa powder, and salt in a bowl. Easy. Then, cream together butter and sugar until light and fluffy (or until your arm gives out—unless you have a stand mixer). Add the egg yolk, milk, and vanilla, and mix again. Now slowly add in your dry ingredients. It’ll look crumbly, but trust the process. Chill that dough in plastic wrap for at least an hour. Yes, you need to. No, you can’t skip this part (I tried).
Step 2: Shape ‘Em Up
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Preheat your oven to 350°F. Whisk your two egg whites in a bowl until frothy—think cappuccino foam. Roll the dough into little balls, about an inch big. Dip each one in the egg whites, then roll them around in those chopped pecans. Place them on a lined baking sheet, and press your thumb (or the back of a spoon if you’re not into messy fingers) into each one to make an indentation.
Step 3: Bake Time
Bake for 12 minutes, give or take. Keep an eye on them. If the indentations puff up, just give them another gentle press with the spoon as soon as they come out. They’ll forgive you.
Step 4: Make the Caramel
While the cookies cool a bit, melt the caramels and heavy cream in the microwave. Do it in short bursts and stir often, or you’ll end up with a chewy caramel brick. I’ve learned the hard way.
Step 5: Fill and Drizzle
Spoon that melted caramel into each indentation. Now, if you’re in the mood to get extra, melt the chocolate with shortening and drizzle away. There’s no wrong way to drizzle. Channel your inner Jackson Pollock and go wild.
Storage Options:
Room temp in an airtight container? You’re good for 3-4 days. Fridge? Sure, they’ll last a week—but bring them back to room temp before you eat them. Cold caramel is not the vibe. Freeze them? Absolutely. They’ll be good for 2-3 months. You can eat them frozen if you’re impatient. Ask me how I know.
Variations and Substitutions:
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Pecans not your thing? Walnuts are fine.
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No caramel candies? Use thick caramel sauce, just make sure it firms up.
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Add sea salt flakes on top? YES. Game-changer.
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Gluten-free? Use a 1:1 GF flour blend. Works like a charm.
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Extra chocolate drizzle? Always.
What to Serve with Turtle Cookies?
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Coffee – Black, sweet, iced, hot… doesn’t matter. It’s perfect.
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Milk – Dunks are encouraged.
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Hot Chocolate – Double chocolate heaven.
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Vanilla Ice Cream – Ice cream sandwich situation, anyone?
Frequently Asked Questions:
Do I really have to chill the dough?
Yes. I’m sorry. If you skip it, the cookies spread and lose their cute little shapes. It’s worth the wait.
How do I keep the caramel soft?
Don’t overcook it! And warm the cookies a little if they’ve been in the fridge.
Can I make them nut-free?
Yep. Roll them in sugar instead of nuts. They’ll still be tasty, just not “turtle” cookies anymore.
And that’s the Turtle Cookies Recipe that’s basically my secret weapon. Bake a batch and tell me what you think! Did you drizzle like a pro? Did you eat half the dough before it made it to the oven? (I do that too.)
Can’t wait to hear how it goes!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turtle Cookies Recipe
Ingredients
Cookies:
- 2/3 cup granulated sugar
- 1 large egg separated
- 1 additional egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans finely chopped
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 8 tablespoons 1 stick butter, softened
Caramel Filling:
- 3 tablespoons heavy cream
- 14 soft caramel candies
Chocolate Drizzle (optional):
- 1 teaspoon shortening
- 2 ounces semi-sweet chocolate
Instructions
Instructions for Cookie Dough Preparation:
- Combine flour, cocoa powder and salt in a bowl.
- In a separate bowl cream together softened butter and sugar.
- Mix in egg yolk, milk and vanilla extract with the butter mixture until blended.
- Gradually add the dry ingredients to the mixture until everything is just combined.
- Wrap the dough in plastic wrap. Refrigerate it for 1 hour to allow it to firm up.
Baking the Cookies:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Whisk two egg whites until they become frothy.
- Shape the chilled dough into 1-inch balls.
- Dip each dough ball into the frothy egg whites then roll them in chopped pecans.
- Place the balls on a baking sheet ensuring they are spaced 2 inches apart from each other.
- Use a spoon to press an indentation into each ball of dough.
- Bake for 12 minutes. Until the cookies are set.
Preparing the Caramel Filling:
- In a microwave bowl microwave caramels along with heavy cream while stirring occasionally until smooth.
Finishing Touches for Your Cookies:
- If needed, re-press any indentations that may have lost their shape and fill them with caramel filling.
- Allow your cookies to cool on the baking sheet for 10 minutes before transferring them onto a wire rack.
Optional Chocolate Drizzle:
- If desired melt some chocolate along, with shortening. Drizzle it over your cookies.
- Enjoy these delectable homemade Turtle Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
