Turtle Cookies are a real treat. A soft and delicious chocolate cookie rolled in chopped pecans, then don’t forget to add the caramel and drizzle with your favorite chocolate!
If you do not care for pecans or walnuts, you can always use peanuts or even chopped almonds.
What Ingredients Do I Need For Turtle Cookies?
Here’s a list of ingredients you’ll need to make these Cookies (scroll down for the full recipe):
Cookies:
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Butter
- Sugar
- Large egg, (separated)
- Milk
- Vanilla extract
- Pecans, finely chopped
Caramel Filling:
- Brown sugar
- Unsalted butter
- Heavy whipping cream
- Vanilla extract
Optional:
- Sea salt
How Do I Make Turtle Cookies?
Here’s the simple steps you’ll follow to make these Cookies (scroll down for the full recipe):
Cookies:
- In a medium bowl, whisk the flour, cocoa powder, and salt.
- In separate bowl, with a hand mixer, mix the butter and sugar, until the mixture is nice and fluffy.
- Next add the egg yolk, milk, and vanilla extract, saving the egg white.
- Add the dry ingredients into the wet, and mix just to combine.
- Cover the dough and chill for at least 1 hour.
- Using a medium cookie scoop, roll the dough into balls.
- Mix the egg white in a small bowl until it is bubbly.
- Roll the dough balls in the egg white and then roll them in the chopped pecans.
- Place the dough onto the prepared cookie sheet.
- Use the back of a teaspoon and press an indent in each cookie about half of the thickness of the cookie.
- Bake for 11 – 13 minutes.
- Remove from the oven and if the cookie centers have puffed back up, use your spoon or the cookie scoop again to make a well for the caramel. Cool completely.
- Fill each little cookie with caramel and drizzle with melted chocolate is desired.
Caramels:
- In a heavy bottom pan, over medium heat, add the brown sugar and butter, stirring until the sugar is dissolved. Using a a whisk, stir continuously until the butter is completely incorporated into the sugar. Continue to stir for an additional 3 – 4 minutes.
- Then slowly whisk in the cream. Be careful and do it slowly.
- Then raise the temperature to medium-high heat and continue whisking until it reaches a boil. Immediately reduce the heat to medium low for about 5 minutes or until the mixer is thickened, make sure that you are stirring the whole time. Reduce the heat to low if it starts to boil.
- Then remove from the heat and stir in the vanilla (and salt, if you want your caramel salted).
- Then set it aside and allow to cool. Caramel will start to thicken as it cools, so place the caramel into the cookies before it gets too thick.
- Store the caramel in an air tight container in the refrigerator for up to 3 weeks. Before you use your caramel allow it to come to room temperature.
Can I Make Turtle Cookies Ahead?
- Turtle Cookies are also great to make ahead and freeze. Then when the need arises, you are ready to go.
- One way to freeze them ahead of time is to make the dough and then freeze it in an air tight container. I would roll them into balls first.
- Or you can make the cookies and just put them in the freezer in an air tight container. Either way is great.
More Delicious Cookies For You to Enjoy:
White Chocolate Raspberry Cookies
Melt in Your Mouth Sugar Cookies
Chocolate Swig Cookies with Cookie Dough Frosting
Copycat Crumbl Muddy Buddy Cookies
Yield: 16
Turtle Cookies
Turtle Cookies are a delicious chocolate cookie, rolled in pecans, topped with caramel and drizzled with chocolate.
Prep Time
45 minutes
Cook Time
12 minutes
Additional Time
1 hour
Total Time
1 hour 57 minutes
Ingredients
Cookies:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 2/3 cup sugar
- 1 large egg, (separated)
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans, finely chopped
Caramel Filling:
- 1 cup brown sugar
- 12 Tablespoons unsalted butter
- 1/2 cup heavy whipping cream (room temperature)
- 2 teaspoons vanilla extract
Optional:
- 1/2 teaspoon sea salt
- *You can also use 2/3 cup Kraft Caramel bits or regular caramels, melted if you choose not to make your own.
- If you use this method, use a microwave safe bowl and melt in 30 second increments until the caramel is melted, then fill your cookies. * I usually use a lower power level because I had some caramels burn once.
Instructions
Cookies:
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, whisk the flour, cocoa powder, and salt.
- In separate bowl, with a hand mixer, mix the butter and sugar, until the mixture is nice and fluffy.
- Next add the egg yolk, milk, and vanilla extract, saving the egg white.
- Add the dry ingredients into the wet, and mix just to combine.
- Cover the dough and chill for at least 1 hour.
- Using a medium cookie scoop, roll the dough into balls. The dough is a little stiff, but don't let that worry you, it is fine and works out great.
- Mix the egg white in a small bowl until it is bubbly.
- Roll the dough balls in the egg white and then roll them in the chopped pecans.
- Place the dough onto the prepared cookie sheet leaving them 2" apart.
- Use the back of a teaspoon and press an indent in each cookie about half of the thickness of the cookie.
- Bake for 11 - 13 minutes, or until the bottom of the cookie starts to brown.
- Remove from the oven and if the cookie centers have puffed back up, use your spoon or the cookie scoop again to make a well for the caramel. Cool completely.
- Fill each little cookie with caramel and drizzle with melted chocolate is desired.
Caramels:
- In a heavy bottom pan, over medium heat, add the brown sugar and butter, stirring until the sugar is dissolved. Using a a whisk, stir continuously until the butter is completely incorporated into the sugar. Continue to stir for an additional 3 - 4 minutes.
- Then slowly whisk in the cream. Be careful and do it slowly.
- Then raise the temperature to medium-high heat and continue whisking until it reaches a boil. This usually doesn't take long. Immediately reduce the heat to medium low for about 5 minutes or until the mixer is thickened, make sure that you are stirring the whole time. Reduce the heat to low if it starts to boil.
- Then remove from the heat and stir in the vanilla (and salt, if you want your caramel salted).
- Then set it aside and allow to cool. Caramel will start to thicken as it cools, so place the caramel into the cookies before it gets too thick. You can pour any extra into a greased pan and then cut the caramels and roll in waxed paper to enjoy later.
- Store the caramel in an air tight container in the refrigerator for up to 3 weeks. Before you use your caramel allow it to come to room temperature.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 458Total Fat 24gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 58mgSodium 352mgCarbohydrates 61gFiber 1gSugar 53gProtein 3g