Introduction

Turtle Cookies are a delightful treat that combine rich chocolate, crunchy pecans, and gooey caramel in every bite. These bite-sized cookies are perfect for sharing or enjoying with a cup of coffee. Their soft texture and sweet toppings make them an irresistible indulgence.

A white plate holds a stack of round cookies, each with three visible layers: the base is dark brown and studded with chopped nuts around the edges, forming a rough texture; the middle layer is smooth, glossy caramel in a golden brown color, placed perfectly in the center of each cookie; the top layer is thin drizzles of milk chocolate, applied in even, parallel lines across the caramel. The plate is on a white marbled surface scattered with small nut crumbs. In the background, more cookies rest slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams)
1/3 cup unsweetened cocoa powder (28 grams)
1/4 teaspoon salt
½ cup butter (113 grams)
2/3 cup granulated sugar (134 grams)
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup pecans, finely chopped
2/3 cup Kraft Caramel Bits or regular caramels, melted
1/2 teaspoon water
Optional: 2 oz semi-sweet chocolate for drizzle

Instructions

Step 1: In a bowl, combine the flour, cocoa powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Step 2: Mix in the egg yolk, milk, and vanilla extract to the butter mixture. Gently fold in the flour mixture just until combined to form the cookie dough.
Step 3: Chill the dough in the refrigerator for one hour to firm up.
Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 5: Whisk the egg white in a bowl until frothy. Place the chopped pecans in a separate shallow bowl.
Step 6: Remove the dough from the fridge and roll into about 20 small balls. Dip each ball first into the frothy egg white, then roll and press into the chopped pecans to coat thoroughly.
Step 7: Place the coated dough balls on the prepared baking sheet. Use the back of a small measuring spoon to gently press an indentation into the center of each ball.
Step 8: Bake for 10-12 minutes, or until the cookies are just set. Avoid overbaking as the cookies will firm up while cooling. When out of the oven, gently re-press the indentations if needed.
Step 9: In a microwave-safe bowl, melt the caramel bits with the water in 30-second increments, stirring after each, until smooth. Spoon small amounts of caramel into each cookie indentation while still warm.
Step 10: Optional: Melt the semi-sweet chocolate until smooth, then drizzle over the cookies. Add a sprinkle of flake salt if desired. Allow cookies to cool completely before serving.

Tips & Variations

For a nut-free version, substitute pecans with sunflower seeds or skip coating altogether and simply roll in sugar or extra cocoa powder.
Use homemade caramel or dulce de leche if you prefer a richer caramel flavor instead of store-bought caramel bits.
To make the cookies extra festive, add crushed toffee bits or sprinkle colored sugar on top of the caramel before it sets.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, warm briefly in a low-temperature oven to soften the caramel if desired.

How to Serve

The image shows a white plate holding several round cookies that have three main layers. The bottom layer looks dark brown and textured, covered with small pieces of chopped nuts around the edges. The middle layer is smooth and shiny caramel with a light brown color, sitting in the center of each cookie. The top layer is thin lines of milk chocolate drizzled over the caramel in a neat pattern. The white marbled surface underneath the plate has scattered pieces of chopped nuts around it. In the background, there is a blurred white cup and more cookies arranged. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures equally. Ensure the blend contains xanthan gum for the best texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least an hour before baking helps control spreading. Also, make sure not to over-cream the butter and sugar.