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Turtle Cookies
Turtle cookies are chocolate cookies that are covered in pecans, drizzled in melted chocolate, and have a caramel thumbprint center.
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Turtle Cookies taste like traditional turtle chocolates, only in the form of a cookie! They’re just as addicting as the box of chocolates
MORE RECIPES: Homemade Chocolate Turtles | Italian Cookies | Cherry Wink Cookies
If you love getting a box of turtle chocolates, you’ll be sure to love these Turtle Cookies! Chocolate cookies, covered in pecans, and drizzled in melted chocolate with a caramel thumbprint center, they’re the perfect combination of chewy and sweet.
Turtle Cookies are ideal for your holiday table or cookie exchange. They’ll be sure to have everyone asking for more! They look amazing and taste even better!
Turtle Cookies never disappoint. These superb cookies taste just like the classic chocolate that people have loved for generations, and they’re about to become your new favorite cookie!
Turtle Cookies Ingredients
- Flour - all-purpose flour
- Baking powder
- Cocoa powder - unsweetened cocoa powder
- Salt
- Butter - unsalted butter
- Sugar - white sugar
- Sugar - light brown sugar
- Eggs - large eggs
- Vanilla extract
- Pecans - finely chopped
- Caramels
- Cream - heavy cream
- Chocolate chips - semi-sweet chocolate chips, for chocolate drizzle
Chilling your Turtle Cookie dough for at least an hour is imperative. By chilling your dough, the final result will hold together better while you roll them, as well as be a softer, chewier cookie.
Rolling your Turtle Cookie Dough in the egg whites is also an important step not to be missed. The egg whites help ensure the chopped pecans adhere to the cookie dough ball and then stay in place while the cookie is baking.
If you want to add a little pizza to your Turtle Cookies, after you have added the chocolate drizzle on top, you could also sprinkle on some sea salt. It will give your cookie a little extra kick, and enhance the flavor of the cookie.
How to Make Turtle Cookies
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Line baking sheets with parchment paper. Set aside.
THIRD STEP: In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Set aside.
FOURTH STEP: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together on high speed until light and fluffy, about 2 minutes.
FIFTH STEP: Beat in one egg plus one egg yolk (reserve the whites) and vanilla until well mixed.
SIXTH STEP: Pour the dry ingredients into the wet ingredients and beat just until well mixed. Cover the dough with plastic wrap and chill for at least 1 hour.
SEVENTH STEP: Use a 1½ tablespoon cookie scoop to scoop the dough. Roll into balls between your hands.
EIGHTH STEP: Whisk the reserved egg white in a small bowl until very frothy/foamy.
NINTH STEP: Coat the dough ball in frothy egg whites and then roll in the chopped pecans.
TENTH STEP: Place each ball on the prepared baking sheets, 2 inches apart.
ELEVENTH STEP: Using the back of a teaspoon, press about halfway down into each cookie to create an indent for the caramel.
TWELFTH STEP: Bake for 11 to 13 minutes or until the bottom edges look slightly browned.
THIRTEENTH STEP: Remove cookies from the oven. If the centers have puffed while baking, use your teaspoon to gently re-press the indentation.
FOURTEENTH STEP: Heat the caramels and heavy cream in a microwave-safe bowl for 30 seconds at a time in the microwave. Stir until smooth.
FIFTEENTH STEP: Spoon the melted caramel in the center of each baked cookie’s indentation. Allow cookies to cool completely.
SIXTEENTH STEP: Melt the chocolate chips in the microwave, heating for 30 seconds at a time and stirring between, until melted. Drizzle the chocolate over the cooled cookies.
Will the caramel stay soft?
Yes! The caramel in these Turtle Cookies will remain soft and chewy, ensuring that your cookies are just as delicious as they were right out of the oven.
How do I keep my cookies from sticking to the baking sheet?
Make sure that your baking sheet is lined with parchment paper. This will ensure that your Turtle Cookies won’t stick.
Can I freeze turtle cookies?
Absolutely! You can either freeze the dough before baking to make them later or freeze the baked cookies in a freezer bag.
How to Store Turtle Cookies
IN THE FRIDGE: Turtle Cookies do not need to be refrigerated. They can be stored in an airtight container on the counter for up to 3 days.
IN THE FREEZER: Turtle Cookies can be stored in an airtight container in the freezer for up to 3 months.
Turtle Cookies
Turtle cookies are chocolate cookies that are covered in pecans, drizzled in melted chocolate, and have a caramel thumbprint center.
Prep Time 45 minutes
Cook Time 11 minutes
Total Time 1 hour 56 minutes
Servings 30
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¼ cup white sugar
- ¾ cup light brown sugar packed
- 2 large eggs divided
- 1 teaspoon vanilla extract
- 2 cups pecans finely chopped
- 30 caramels
- ¼ cup heavy cream
- 1 cup semi-sweet chocolate chips for chocolate drizzle
Instructions
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together on high speed until light and fluffy, about 2 minutes.
- Beat in one egg plus one egg yolk (reserve the whites) and vanilla until well mixed.
- Pour the dry ingredients into the wet ingredients and beat just until well mixed. Cover the dough with plastic wrap and chill for at least 1 hour.
- Use a 1½ tablespoon cookie scoop to scoop the dough. Roll into balls between your hands.
- Whisk the reserved egg white in a small bowl until very frothy/foamy.
- Coat the dough ball in frothy egg whites and then roll in the chopped pecans.
- Place each ball on the prepared baking sheets, 2 inches apart.
- Using the back of a teaspoon, press about halfway down into each cookie to create an indent for the caramel.
- Bake for 11 to 13 minutes or until the bottom edges look slightly browned.
- Remove cookies from the oven. If the centers have puffed while baking, use your teaspoon to gently re-press the indentation.
- Heat the caramels and heavy cream in a microwave-safe bowl for 30 seconds at a time in the microwave. Stir until smooth.
- Spoon the melted caramel in the center of each baked cookie’s indentation. Allow cookies to cool completely.
- Melt the chocolate chips in the microwave, heating for 30 seconds at a time and stirring between, until melted. Drizzle the chocolate over the cooled cookies.
Nutrition
Calories: 229kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 71mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
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