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Cookie Recipes, Desserts / Posted: / Last updated:

Soft chocolate cookies packed with caramel bits and pecan pieces. Recipe includes step-by-step photos and tips to make perfect cookies.

Turtles are one of my favorite candies. So it was only a matter of time before those flavors found their way into a cookie. And they’re pretty fantastic (if I do say so!).

These turtle cookies are soft, rich chocolate cookies full of buttery caramels and crunchy pecans pieces. If you like turtle flavored anything, they’re a must-make.

Don’t miss the step-by-step photos and tips below to help you make great cookies.

How to make turtle cookies

In a large bowl, beat butter and shortening together until well-combined. Add sugars and beat until well-combined.

Mix in eggs and vanilla. Scrape down bowl as needed.

Add flour, cocoa powder, baking soda, and salt. Stir in just until combined.

Cover and chill dough for 30 minutes. Scoop dough by 1.5 tablespoon scoops.

Press pieces of caramel and pecans into the outside of the cookie dough. Place cookie dough scoops 2 inches apart on the prepared baking sheet. Bake.

Tips

  • Butter: I like to use salted butter, but you can use unsalted butter if you prefer. The butter should be at room temperature (72F). This means that the butter should be soft enough to dent when pressed but shouldn’t lose shape when pressed. Overly warm butter can cause the cookies to bake out (spread too much).
  • Flour: It’s important to properly measure the flour to avoid packing it in. To properly measure the flour, sift or stir the flour to break it up. Then lightly spoon into the measuring cup and level.
  • Cocoa powder: I use regular unsweetened cocoa powder in this recipe.
  • Caramels: I use caramels in place of caramel bits. The caramels soften up nicely, and I’ve found that the caramel bits stay harder in the cookies. To cut the caramels, I either use kitchen scissors to cut them or spray a knife blade with nonstick cooking spray to chop them up.
  • I press the caramels and nuts into the outside of the cookie dough because it makes for a prettier cookie.

How to store

These cookies can be stored at room temperature in a sealed container for up to 4 days.

Turtle Cookies

Soft chocolate cookies packed with caramel bits and pecan pieces. Check out the step-by-step photos and additional tips above the recipe.

Prep Time: 15 minutes

Cook Time: 8 minutes

Chill: 30 minutes

Total Time: 53 minutes

Servings:36 cookies

Course: Dessert

Cuisine: American

Keyword: turtle cookie recipe, turtle cookies

Ingredients

  • 3/4 cup butter (softened)
  • 1/4 cup shortening
  • 1 cup brown sugar (packed)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 salt
  • 11 ounce bag caramels (in small pieces)
  • 2/3 cup chopped pecans

Instructions

  • Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

  • In a large bowl, beat butter and shortening together until well-combined.

  • Add sugars and beat until well-combined.

  • Mix in eggs and vanilla. Scrape down bowl as needed.

  • Add flour, cocoa powder, baking soda, and salt.

  • Stir in just until combined.

  • Cover and chill dough for 30 minutes.

  • Scoop dough by 1.5 tablespoon scoops.

  • Press pieces of caramel and pecans into the outside of the cookie dough.

  • Place cookie dough scoops 2 inches apart on the prepared baking sheet.

  • Bake for 8-11 minutes. The edges should be set but the middles should look soft and slightly underdone.

  • Cool on baking sheet for 10 minutes.

  • Transfer to a wire cooling rack to finish cooling.

Notes

  • Butter: I like to use salted butter, but you can use unsalted butter if you prefer. The butter should be at room temperature (72F). This means that the butter should be soft enough to dent when pressed but shouldn’t lose shape when pressed. Overly warm butter can cause the cookies to bake out (spread too much).
  • Flour: It’s important to properly measure the flour to avoid packing it in. To properly measure the flour, sift or stir the flour to break it up. Then lightly spoon into the measuring cup and level.
  • Cocoa powder: I use regular unsweetened cocoa powder in this recipe.
  • Caramels: I use caramels in place of caramel bits. The caramels soften up nicely, and I’ve found that the caramel bits stay harder in the cookies. To cut the caramels, I either use kitchen scissors to cut them or spray a knife blade with nonstick cooking spray to chop them up. 
  • Nutrition values are estimates. 

Nutrition Information

Serving: 1cookie

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