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Featuring chewy chocolate cookies dotted with caramel, chocolate chips, and pecans, these Turtle Cookies are inspired by the popular candy recipe. Easy to make & great for cookie trays!
We’re a huge fan of chocolate pecan turtle clusters, which is the recipe that inspired these cookies. I basically took all of the elements of the clusters and added them to chewy chocolate cookies. The end result is pretty perfect, if I do say so myself!
Why You’ll Love These Turtle Cookies
Here are a few reasons why we LOVE these chocolate turtle cookies.
- Hidden bites of caramel. One of my favorite things about these cookies is the gooey caramel. Not only is there a caramel right in the center but there are also pieces hidden in the dough.
- Rich chocolate flavor. Between the cocoa powder in the dough, the chocolate chips mixed in, and the chocolate drizzle on top, there’s no shortage of chocolate in these cookies!
- Lots of texture. Another of my favorite things is all the different textures in these cookies – the chewy cookie, the gooey caramel, and the crunch of pecans, plus the rich chocolate on top.
- Easy. These cookies are surprisingly quick and easy to make, with no chill time required. (Though you can make the dough in advance!)
Looking for more turtle desserts? Check out my Rolo pretzel turtles and chocolate turtle poke cake recipes!
Recipe Ingredients
These cookies are loaded up with many of the same ingredients as classic turtle clusters, plus some pantry staples. Scroll down to the recipe card below for exact measurements.
For the Cookies:
- Unsalted butter – Softened.
- Sugar – You’ll need equal amounts of granulated sugar & brown sugar for these cookies.
- Eggs
- Vanilla
- All-purpose flour
- Unsweetened cocoa powder – Adds the rich chocolate flavor to the cookies.
- Baking soda – Helps the cookies rise.
- Salt
- Mix-ins – Soft caramels, pecans, and chocolate chips, all divided. You can also customize the mix-ins to suit your taste. Try using dark chocolate chips for a richer flavor or adding a sprinkle of sea salt on top for a sweet and salty contrast.
For the Chocolate Drizzle:
- Chocolate chips – I like to use the Ghiradelli brand. Dark, white chocolate, or milk chocolate chips all work well. Dark chocolate provides a richer, more intense flavor, while milk chocolate is sweeter and creamier. White chocolate adds a nice contrast in both flavor and appearance.
- Coconut oil – Adding a teaspoon of oil to the melted chocolate will result in a smooth and glossy drizzle. This not only makes the drizzle easier to apply but also prevents it from hardening too quickly, giving you more time to work. Vegetable oil works too.
How To Make Turtle Cookies
These cookies are easy to make, with no chill time required for the dough. Do note that you’ll want to allow the cookies to cool before adding the chocolate drizzle. Scroll down to the recipe card below for the printable instructions.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Beat the butter and sugars until light and fluffy. Mix in the eggs, beating after each addition, and stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until combined. Fold in a cup each of the caramels, pecans, and chocolate chips.
- Form the cookies. Drop rounded dough balls two inches apart on the baking sheets. Press a soft caramel into the center of each dough bowl. Sprinkle the tops with the remaining pecans and chocolate chips.
- Bake. Bake for 10-12 minutes, until the cookies are set around the edges but still soft in the center. Cool on the baking sheet for 5 minutes then transfer to a cooling rack.
- Make the chocolate drizzle. Melt the chocolate chips with the oil in a microwave-safe bowl in 20-second intervals until smooth, stirring each time.
- Decorate the cookies. Transfer the melted chocolate to a ziploc bag, snipping a small corner off the bag. (If you want a more decorative drizzle, use a piping bag with a small tip.) Gently drizzle over the cooled cookies. Allow to set at room temperature or pop in the fridge for a few minutes.
Tips for the Best Cookies
Here are a few things I’ve found helpful when making turtle cookies.
- Chill the dough if needed. If your dough feels too sticky, consider chilling it for 15-20 minutes before scooping. This will make it easier to handle and help the cookies hold their shape better during baking.
- But make sure the cookies still spread. To ensure your cookies spread nicely, make sure the butter is properly softened but not melted. If the dough is too cold (after chilling, for instance), the cookies may not spread as much. If you prefer a slightly thinner cookie, you can lightly press down the dough balls before baking.
- Cover the caramel with dough. Placing a half piece of soft caramel in the center of each cookie dough ball is key to that gooey surprise when you bite into the cookie. Ensure the caramel is well-encased in the dough to prevent it from leaking out during baking.
- Avoid overbaking. Turtle cookies are best when they’re slightly underbaked, which keeps them soft and fudgy. The edges should be set, but the centers should still look a little underdone when you take them out of the oven.
- Cool the cookies before decorating. If you want the chocolate drizzle to really stand out, allow the cookies to cool completely before drizzling. This prevents the drizzle from melting into the cookie surface and gives it a more defined look.
- Reheat the chocolate as necessary. If the chocolate starts to harden, you can reheat it in the microwave for a few seconds to soften it again.
Can I Make The Dough In Advance?
Yes! After preparing the dough, you can refrigerate it for up to 48 hours before baking.
If you need to store it longer, consider freezing the dough. Scoop the dough into balls, place them on a baking sheet to freeze until firm, and then transfer them to a freezer-safe container or bag. When you’re ready to bake, you can bake the dough balls directly from frozen; just add an extra minute or two to the baking time.
Proper Storage
- Room temperature. Store the cookies in an airtight container at room temperature, and they’ll stay fresh for about a week.
- Freezer. For longer storage, you can freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the cookies at room temperature before serving, and add the chocolate drizzle after thawing if possible.
More Cookie Recipes To Try
- Twix Cookies
- Cake Mix Cookies (3 Ways)
- Cherry Blossom Cookies
- German Chocolate Cookies
- Peanut Butter M&M Cookies
Turtle Cookies
Featuring chewy chocolate cookies dotted with caramel, chocolate chips, and pecans, these Turtle Cookies are inspired by the popular candy recipe. Easy to make & great for cookie trays!
Servings: 24 cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped soft caramels divided
- 1 1/2 cups chopped pecans divided
- 1 1/2 cups chocolate chips divided
For the Chocolate Drizzle:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
For the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add the dry and wet ingredients, mixing until just combined.
- Fold in 1 cup each of the chopped caramels, chopped pecans, and chocolate chips. Reserve the remaining 1/2 cup of each for topping.
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a piece of the reserved soft caramel into the center of each cookie dough ball.
- Sprinkle the tops of the cookie dough balls with the reserved chopped pecans and chocolate chips.
- Bake in the preheated oven for 10-12 minutes or until the cookies are set around the edges but still soft in the center. The cookies should spread nicely while baking.
- Allow the cookies to cool on the baking sheet for at least 5 minutes.
For the Chocolate Drizzle:
- Melt the 1/2 cup chocolate chips with 1 teaspoon vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
- Place the melted chocolate into a ziplock bag, then snip a small corner off the bag. Gently squeeze the bag to drizzle the chocolate over the cooled cookies.
- Allow the chocolate drizzle to set at room temperature, or place the cookies in the fridge for a few minutes to speed up the process.
Last Step:
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Nutrition
Calories: 367kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 150mg | Potassium: 145mg | Fiber: 3g | Sugar: 37g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1mg
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1 thought on “Turtle Cookies”
They never came close to looking like the the picture. The family said they were delicious. So I guess it was ok. 4 stars are for my execution