Turtle Cookies. An ultimate chocolate, pecan, caramel cookie indulgence. One of the most popular cookies ever to appear on Rock Recipes.
Turtle Cookies.
Originally published Jan 2012.
Pecans, caramel and chocolate get together in these Turtle Cookies in an absolutely winning combination. Naturally, that’s why everybody loves those gorgeous Turtle chocolates.
Individually wrapped soft caramels are used in this recipe.
Also, it’s why Turtle Cheesecake is such a popular dessert menu item. So, inspired by those great little confections, I set out to make a cookie version that would be worthy of the name.
Turtle Cheesecake
I can report that all testers of these cookies declare them to be amazing. A double chocolate chip cookie gets rolled in pecans and topped with a soft chewy caramel candy.
I like dark chocolate chips in this recipe but you can use any kind you like.
Then, it bakes to crispy, chewy perfection. These are destined to become one of our household’s signature cookie recipes for sure.
UPDATE: September 24, 2014.
Turtle Cookies
On the eve of Rock Recipes 7th Anniversary I can report that this cookie recipe continued to grow in popularity. It continued in popularity throughout the following years after it was first posted.
In fact it landed on our list of the TOP 25 Recipes from this website from over 1300 that we have posted in the last 7 years.
Pecans for Turtle Cookies
Turtle Cookies. An ultimate, chocolate, pecan, caramel cookie indulgence. Original 2012 photo.
I expect it will go on being just as popular in the future. I mean, how are you going to beat a combination like chocolate, pecans and caramel?
Cream butter sugar and add eggs.
Sift together the dry ingredients including the cocoa
Finished Turtle Cookies dough.
Turtle Cookies ready for the oven.
Looking for more recipes like this?
If you like this recipe, be sure to check out out collection of Favourite After School Cookies!
Like this Turtle Cookies recipe?
Be sure to browse the photo index of over 200 cookies and cookie bar recipe is in our expansive Cookies Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Ingredients
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup very good quality cocoa
- 1 cup butter
- 1 cup light brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 12 oz semisweet chocolate chips, about 1 ½ cups
- 1 cup chopped pecans
- 3 dozen individually wrapped caramel candies
Instructions
- Preheat oven to 350.
- In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
- Roll into 1 inch balls and dunk one half of the ball into the chopped pecans.
- Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly. Gently push one caramel candy half way into the center of each cookie ball.
- Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be brittle.
- Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. You can drizzle the tops of the cookies with melted chocolate as well but that's completely optional.
Notes
- Please note that only soft, chewy, individually wrapped caramels should be used here, like Kraft caramels.
- Be careful with the baking time, you oven may bake hotter and they will need a minute or two less. Overbaking will harden the caramels, so a little experimentation with your oven may be necessary to get these just right.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
3 dozenAmount Per Serving Calories 217Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 187mgCarbohydrates 32gFiber 1gSugar 22gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Denise Chippett
Tuesday 7th of December 2021
Wondering if those freeze well!
Vikie
Sunday 16th of December 2018
Mine look like the picture and were impressive on a cookie tray. Thank you Barry.
Karen Williams
Wednesday 15th of March 2017
I made these and they were delicious. The only issue was had was with the caramel hardening after it baked. I used the kraft caramel,next time I will use a different brand. I baked some of the dough without the nuts and caramel and the cookies were amazing. I will definitely be making these again
Barry C. Parsons
Friday 17th of March 2017
Odd. I use Kraft Caramels and they don't harden. Try undertaking just a little. It may also be the pans carrying the heat too fast. Try aluminum.
Stephanie
Thursday 24th of November 2016
I made these this weekend and they were a huge success! People couldn't get enough of them. I did use a soft and creamy caramel in the centers which didn't get hard but they were too soft as the cookies stuck together on the plate a little. Next time I would stick to the Kraft caramels and microwave them to eat them, nothing wrong with a warm cookie! I doubled the recipe to freeze some for Christmas and it worked perfectly. I've tested the frozen ones and they taste moist and fresh after thawing, which is great. I was told by a guest that "anyone coming to your house for Christmas who gets to enjoy ones of those will leave very happy". A definite keeper!
Sally
Wednesday 2nd of December 2015
Has anyone tried making the dough the day before, putting it in the fridge, letting it come to room temp the next day, then rolling in pecans and baking? I am making three batches of these for people at my work and want to part ahead of time.
Barry C. Parsons
Thursday 3rd of December 2015
Many cookie dough recipes will keep overnight. Many cookies are actually better baked with cold dough, especially those that spread easily. Experiment with a couple straight from thr fridge and see what happens.