Description
Chocolate Turtle Cookies are decadent cookies inspired by classic turtle candies — rich chocolate dough filled or topped with gooey caramel and crunchy pecans, finished with a chocolate drizzle or shell. They combine soft, chewy texture, crunchy nuts and melty caramel in every bite.
Ingredients
- 1 cup all‑purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ – ¾ cup chopped pecans (toasted if desired)
- 12–14 soft caramel candies (or caramel squares), chopped, plus 2–3 Tbsp heavy cream (to help melt them)
- ½ cup semisweet or dark chocolate chips (for drizzle) or 2–3 oz dark chocolate to melt for a shell
- Optional: flaky sea salt to sprinkle on top
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper. ([turn0search2],[turn0search9])
- In a medium bowl whisk flour, cocoa powder and salt together.
- In a separate bowl (or mixer bowl) cream the softened butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla and mix until combined. ([turn0search5])
- Gradually add the flour/cocoa mixture and mix just until combined. Fold in chopped pecans and chopped caramels. If using cream to help caramel melt, set aside for step 6. Chill dough for at least 1 hour. ([turn0search6])
- Scoop dough (about 2 Tbsp per cookie) and place dough balls on the prepared baking sheets about 2 inches apart. Bake 10–12 minutes or until edges are set and centers just beginning to firm. Remove from oven. ([turn0search3])
- While still warm (or after a short rest), melt the remaining caramels with heavy cream in a microwave or stovetop until smooth. Using a spoon, drop a teaspoon of melted caramel into the center of each cookie. Then melt chocolate chips (or dark chocolate) and drizzle chocolate over each cookie, or cover each with melted chocolate shell and allow to set. ([turn0search0])
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top before chocolate sets.
Notes
- To get best texture, chilling the dough helps control spread and improves chewiness. ([turn0search5])
- You can use regular unsweetened cocoa powder or a mix of cocoa + melted dark chocolate for extra depth. ([turn0search0])
- Toast the pecans in a dry skillet for 2‑3 minutes until fragrant for enhanced nutty flavor.
- If you want a simpler version, drop a whole caramel candy in the center of the cookie after baking and press a pecan half on top, then drizzle chocolate. ([turn0search4])
- These cookies freeze well after baking — store them between layers of parchment in an airtight container. Thaw to room temperature before serving or warm slightly to soften the caramel.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
