Turtle Cookies Recipe
Turtle cookies are soft and chewy chocolate cookies filled with chopped pecans, pockets of melted caramel and gooey chocolate chips. These pecan turtle cookies are topped with more caramel and a drizzle of melted chocolate. Delight everyone with a batch of these easy to make chocolate caramel pecan cookies.
Equipment
- 1 whisk and flexible spatula or spoon
- 2 baking sheets
- 2 parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 1 cup (93 g) chopped pecans
- 1 cup (170 g) soft caramel candies, chopped about 20 pieces
- 1 cup (170 g) chocolate chips
- 1 cup (226 g) unsalted butter
- 2 cups (240 g) all purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup (40 g) cocoa powder
Instructions
- In a small bowl, mix the chopped pecans, chocolate chips and chopped caramel candy pieces until well combined. Reserve 1 cup of the mix for topping the cookies. I like to make sure to reserve 22 pieces of caramel candies along with the pecans and chocolate chips for topping the cookies before baking. In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (93 g) chopped pecans, 1 cup (170 g) soft caramel candies, chopped, 1 cup (170 g) chocolate chips, 1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking soda, cornstarch and salt until well combined.2 cups (240 g) all purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract and cocoa powder until smooth and well combined.¾ cup (150 g) light brown sugar, ¾ cup (150 g) granulated sugar, 1 teaspoon (5 ml) vanilla extract, 1 large egg, room temperature, 1 large egg yolk, room temperature, ½ cup (40 g) cocoa powder
- Stir the dry ingredients into the wet until just combined. Fold in the remaining mix of pecans, caramels and chocolate chips. Cover the cookie dough and transfer the the fridge to chill for 30 - 60 minutes before baking.
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate turtle cookie dough into a ball, roll the dough ball into the reserved cup of pecans, chocolate and caramel pieces and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Drizzle the top of each cookie with melted chocolate if you like and enjoy!
Notes
Store: Place the turtle cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
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