Turtle Cookies
Indulge in the rich, decadent flavors of Turtle Cookies, a delightful twist on the classic candy that combines fudgy chocolate cookie dough with the crunch of pecans, gooey caramel centers, and luscious dark chocolate drizzle. These irresistible treats are a showstopper for any dessert spread, featuring a soft and chewy base enriched with cocoa powder and finished with a buttery caramel filling that melts in your mouth. Perfect for special occasions or holiday baking, this recipe is surprisingly simple, with just 12 minutes of bake time and a prep process that’s as enjoyable as the end result. Whether you serve these cookies as part of a festive platter or enjoy them with a warm cup of coffee, they’re sure to impress! Keywords: turtle cookies, chocolate caramel cookies, pecan cookies, holiday baking recipes, easy dessert ideas.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 egg yolk
- 1 teaspoons vanilla extract
- 1 cups pecans, finely chopped
- 12 pieces soft caramel candies
- 2 tablespoons heavy cream
- 0.5 cups dark chocolate chips or chopped dark chocolate
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly combined.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Mix in the egg yolk and vanilla extract until fully incorporated.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls and then roll each ball in the finely chopped pecans to coat the outside.
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a teaspoon or your thumb, gently press a small indentation into the center of each dough ball to create a shallow well.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the caramel filling by microwaving the soft caramel candies and heavy cream in a microwave-safe bowl in 20-second increments, stirring until melted and smooth.
Spoon a small amount of the melted caramel into the indentation of each cookie and let it set for 10-15 minutes.
Melt the dark chocolate chips in the microwave in 20-second bursts until smooth, then drizzle over the tops of the caramel-filled cookies.
Allow the chocolate to set completely before serving. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
