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Turtle Cookies Recipe

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★★★★★

4.7 from 671 reviews

Delicious and festive Turtle Cookies featuring a rich chocolate base rolled in chopped pecans, topped with gooey caramel and an optional drizzle of melted semi-sweet chocolate. These cookies are a perfect combination of crunch, softness, and sweet indulgence ideal for holiday treats or any special occasion.

Ingredients

Scale

Chocolate Cookies:

  • 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

Caramel:

  • 2/3 cup Kraft Caramel Bits or regular caramels, melted
  • 1/2 teaspoon water

Optional Melted Chocolate Drizzle:

  • 2 oz semi-sweet chocolate
  • Flake salt (optional)

Instructions

  1. Prepare the cookie dough: In a bowl, combine flour, cocoa powder, and salt. In a separate mixing bowl, cream together butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the egg yolk, milk, and vanilla extract to the butter mixture and blend well. Gradually stir in the dry ingredients until just combined. Wrap the dough and chill in the refrigerator for one hour to firm up.
  2. Preheat oven and prepare baking sheet: Set oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  3. Prepare pecan coating and shape cookies: Whisk the egg white until frothy in a small bowl. Put finely chopped pecans into another shallow bowl. Remove chilled dough and roll it into 20 small balls. Dip each ball first into the egg white, then roll and press it firmly into the pecans covering the surface. Arrange the coated balls on the prepared baking sheet.
  4. Create indentations: Using the back of a small measuring spoon, gently press the center of each dough ball to make an indentation large enough to hold caramel after baking.
  5. Bake the cookies: Bake in the preheated oven for 10-12 minutes until the cookies are just set. Avoid over-baking as the cookies will firm up further as they cool. When removing from the oven, gently press the indentations again if they have risen or closed.
  6. Melt and add caramel: In a microwave-safe bowl, combine caramel bits and water. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (approximately 1-2 minutes). Spoon the melted caramel into the indentation of each cookie.
  7. Optional chocolate drizzle: Melt semi-sweet chocolate using a double boiler or microwave until smooth. Drizzle melted chocolate decoratively over the caramel-filled cookies. Optionally, sprinkle with flake salt for an enhanced flavor contrast.

Notes

  • Do not over-bake the cookies to keep them soft and chewy.
  • Rolling in egg whites helps pecans stick better to the cookie dough.
  • Indentations should be made before and re-pressed after baking to hold the caramel filling properly.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives and use dairy-free caramel and chocolate.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: turtle cookies, chocolate cookie recipe, caramel cookies, pecan cookies, holiday cookies, soft cookies

Find it online: https://hannahdelgado.com/turtle-cookies-recipe/