Caramel Chocolate Turtle Cookies Recipe: A Candy Classic
Every holiday season my grandmother made homemade turtles. A gooey caramel candy sandwiched between pecans and melted chocolate. It’s my go-to item when I visit a candy store. But I’m more of a cookie person, so transforming the classic candy into chocolate turtle cookies was a no brainer.
These chocolate turtle cookies have all the classic flavors that you’d expect from a turtle. It starts with a rich, chocolate cookie. Then add a layer of ooey, gooey caramel. And, top it all off with a pecan. This is a decadent treat that is perfect to make for the holidays. A special cookie to give as a gift, or to serve for dessert. Your guests will be oohing and ahhing with delight.
My Tips and Shortcuts
Don’t be intimidated by the steps involved with this recipe. It’s really not difficult, there are just three layers to it so it takes a little time to prepare each layer. And, to put it all together.
Making homemade caramel may feel like a big task, but I urge you to give it a try at least once. You’ll be amazed by how easily it comes together, and I think you’ll agree that it makes these chocolate turtle cookies even more special.
But if you want to cut down on the work involved, you can use store bought caramels instead of making your own. Simply unwrap the individual caramels from a 14 ounce bag. Place them in a bowl, along with 2 tablespoons of heavy cream, and microwave for 1 minute. Stir caramel, and microwave for an additional 30 seconds. Repeat in 30 second intervals as needed. If you don’t have cream, milk is OK.
Chopped pecans are used in the cookie so that you get pecans in every bite. I always recommend toasting your nuts before baking. Simply put the pecan halves on a tray and toast in the oven for about 8 minutes at 350 degrees. Let them cool for a few minutes then chop and add as instructed.
My final shortcut for these chocolate turtle cookies is to use brownie mix. I definitely prefer making these cookies from scratch, but there is nothing wrong with using a brownie mix and store-bought caramels to help simplify the process. However you make them, I hope that you do. I am sure that these cookies will soon become a holiday staple for your family and friends.
How to Make Chocolate Turtle Cookies
Here are the ingredients you’ll need:
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup white granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ¾ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ cup chopped pecans
- 1 cup semisweet chocolate chips
Homemade Caramel Sauce
- ⅓ cup white granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- ½ teaspoon salt
Topping
- ½ cup milk chocolate wafers, melted
- Pecan Halves
Step by Step With Photos
Making Cookie Dough
Step 1: In a mixing bowl, add the softened butter, granulated sugar, and brown sugar. Whisk together until creamy.
Step 2: Add the eggs and vanilla extract, whisking again until smooth.
Step 3: Pour in the salt, flour, cocoa powder and baking soda. Fold the dry ingredients into the wet ingredients until incorporated and a thick dough is formed.
Step 4: Add the chopped pecans and chocolate chips, folding into the dough until evenly distributed. Chill the dough for 30 minutes.
Step 5:
Scoop 2 inch round cookies from the dough and roll into a ball, then place on the baking sheet about 2 inches apart.
Bake in the oven for 14 minutes or until the edges have firmed up.
Remove from the oven and let the cookies cool completely.
Make Homemade Caramel Sauce
Pour the water and sugar into a saucepan and heat over medium heat until boiling. Stir occasionally until the mixture becomes amber in color.
After the amber color is reached, add the butter and heavy cream, whisking over medium-low heat until melted and combined.
Remove from the heat and add the salt to the caramel sauce. Set aside.
Melting Chocolate
In a small bowl, place the chocolate wafers in the microwave.
Heat at 30-second intervals, stirring in between until completely melted and smooth.
Assembling Cookies
- Take the caramel sauce and place in the center of each cooled cookie. Spread towards the edges, leaving about ¼ inch of cookie uncovered.
- Place caramel on all cookies.
- Then, top the caramel with the melted chocolate, creating layers like the first, leaving ¼ inches of the caramel topping uncovered.
- Finish each cookie with a pecan half placed in the center.
Looking for more cookie recipes that are good for the holidays? Here are some of my favorites.
Molasses Spice Cookies for those who love an old-fashioned gingersnap-style cookie.
Pepperkakers are an old family recipe. They are thin ginger and molasses cookies that are so tender they almost melt in your mouth.
Peppermint Crinkle Cookies: Everyone loves a crinkle cookie, and this recipe adds a peppermint twist for the holiday. It’s a great cookie to make for a Christmas cookie exchange.
If you try this Chocolate Turtle Cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Chocolate Turtle Cookies
Equipment
- 9×13 Baking Sheet
- Parchment Paper
- Saucepan
- Large bowl
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ¾ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ cup chopped pecans
- 1 cup semisweet chocolate chips
Caramel
- ⅓ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- ½ teaspoon salt
Topping
- ½ cup milk chocolate wafers melted
- Pecan Halves
Instructions
- In a mixing bowl, add the softened butter, granulated sugar, and brown sugar. Whisk together until creamy.
- Add the eggs and vanilla extract, whisking again until smooth.
- Pour in the salt, flour, cocoa powder and baking soda. Fold the dry ingredients into the wet ingredients until incorporated and a thick dough is formed.
- Add the chopped pecans and chocolate chips, folding into the dough until evenly distributed.
- Cover the dough in plastic wrap and let chill for 30 minutes in the refrigerator.
- Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Scoop 2 inch round cookies from the dough and roll into a ball, then place on the baking sheet about 2 inches apart.
- Bake in the oven for 14 minutes or until the edges have firmed up.
- Remove from the oven and let the cookies cool completely.
- In a saucepan, make the homemade caramel sauce.
- Pour in the water and sugar, heating over medium heat until boiling. Stir every so often until the mixture becomes an amber color.
- After the amber color is reached, add in the butter and heavy cream, whisking over medium low heat until melted and combined.
- Remove from the heat and add the salt to the caramel sauce. Set aside.
- In a small bowl, place the chocolate wafers in the microwave.
- Heat at 30 second intervals, stirring in between until completely melted and smooth.
- Take the caramel sauce and place in the center of each cooled cookie, spreading towards the edges, leaving about ¼ inch of cookie uncovered.
- Place caramel on all cookies.
- Then top the caramel with the melted chocolate, creating layers, like the first leaving ¼ inch of the caramel topping uncovered.
- Finish each cookie with a pecan half placed in the center.
- Let the cookies cool for about 30 minutes at room temperature so that the caramel and chocolate set slightly.
Notes
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