These turtle cookies are made with soft chocolate cookies, rolled in pecans, filled with caramel and then topped with a chocolate drizzle. Soft, decadent and delicious!
Chocolate Turtle Cookies Recipe
These amazing chocolate turtle cookies are going to become one of your favorite cookie recipes if you love classic chocolate turtles as much as we do. They are very similar, however, these are less of a caramel and chocolate nut cluster and more of a chocolate cookie.
They’ve got crunchy pecans, chewy caramel, and melted chocolate surrounding a rich chocolate cookie. And that sprinkling of sea salt? Insert chef’s kiss here!
Serve these on any Christmas dessert board or cookie tray along with Rolo cookies and coconut caramel cookies. They are impressive and look so beautiful but are actually simple to make!
Baking Tips
- Softened butter. Bring your butter to room temperature at least 30 minutes before you begin. It’s much easier to cream butter when it’s soft.
- Unsweetened cocoa. This cookie dough recipe uses unsweetened cocoa to be able to control the amount of added sugar.
- Chill the dough. Do not skip the chill time of the dough. It is needed to help solidify the ingredients before going into the oven so that the cookies do not bake and spread too quickly. You want thick, soft cookies.
- Size of cookie balls. Using a cookie scoop will help ensure all cookies are the same size. This helps with even baking.
- Indentation. A teaspoon is a perfect size for making an indentation in the cookie dough ball. Some people use a thumb, but I find it easiest to use a measuring spoon.
Melting Chocolate
Check out this post for helpful tips on how to melt chocolate. Including the best chocolate to use for melting, both stovetop and microwave methods, and delicious ways to use it.
Variations
- Swap brown sugar for granulated sugar for a slight variation in flavor.
- This Christmas cookie recipe is sweet, but if you love a decadent cookie, try using candied pecans instead.
- Use a homemade caramel filling rather than melting soft caramel candies or caramel bits.
- Skip the chocolate drizzle and keep them plain if desired, or add a sprinkle of toasted coconut on top. Yum!
Make Ahead and Storing
- Make ahead: Make the cookie dough balls the day before and keep them chilled until you’re ready to bake.
- Storage: Any leftover cookies can stay at room temperature for up to 4 days. Make sure they’re kept in an airtight container with a lid.
- Freezing: Once completely cooled, these cookies freeze well for up to 2 months. To prevent clumping and sticking together, separate layers of cookies with parchment paper.
More cookie recipes to try include brown butter toffee cookies, triple chocolate cookies and German chocolate cookies.
More Chocolate Cookie Recipes
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Chocolate Turtle Cookies
Video
Ingredients
Cookies
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- 1 egg yolk
- 2 egg whites
- 2 Tablespoons milk
- 1 ½ teaspoons vanilla extract
- 1 cup (130g) all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon fine sea salt
Topping
- 1 cup chopped pecans
- ⅔ cup kraft caramel bits , or 15 soft caramels
- 2 Tablespoons heavy cream
- ⅓ cup semi sweet chocolate chips
Instructions
- Creamy butter and sugar. Beat 1/2 cup butter with an electric mixer for 1 minute until smooth and creamy. Then mix in 2/3 cup sugar until creamy. Next add 1 egg yolk, 2 Tablespoons milk and 1 1/2 teaspoons vanilla.
- Dry ingredients. Add 1 cup flour, 1/3 cup cocoa powder and 1/2 teaspoon salt. Mix just until combined. Then wrap in plastic wrap and refrigerate for 1/2 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chopped pecans in a shallow bowl. Then whisk 2 egg whites in a separate bowl until frothy.
- Roll in pecans. Use a medium cookie scoop or roll the dough into 16 balls. Using a fork, dip each dough ball into the egg white and then roll in the pecans. Gently press the pecans in along the sides and then place on the lined baking sheet.
- Bake for 10 minutes, or just until set. The top should still look a little soft. While hot, use a teaspoon to make an indention in the center of each ball. Allow to set on the pan for a couple minutes and then transfer to a cooling rack.
- Melt 2/3 caramel bits and 2 Tablespoons heavy cream in a microwave safe bowl at 50% power for 30 seconds. Stir and cook an additional 30 seconds or until melted.
- Pour 1 teaspoon of caramel into the top of each cookie. Be careful not to over fill.
- Drizzle chocolate. Place 1/3 cup chocolate chips in a zip top bag. Then place in a bowl with warm water until melted and smooth. Then snip the corner of the bag and drizzle the chocolate over the top of the cookies.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate Cookies, Christmas, Cookies, Desserts, Holiday Cookies, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
No baking soda or baking powder?!?!
Correct! Enjoy.
Made for a wedding. Rave reviews.
So happy to hear that!
So Delicious 😋 followed recipe & enjoyed making them & eating them! Need to work on my drizzle skills though 😆
I’m so glad you enjoyed the recipe, Kristi!
One of my new favorite cookies! The crunch of the nuts with the creamy caramel is unbeatable!
These are the ultimate holiday cookie!! Love everything about them. The sweet & salty combination & how gooey, but crunchy they are! They are always on our goodie plates!
These are so easy to make and a must for your holiday cookie list!