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Chocolate Turtle Cookies Recipe

Fudgy chocolate cookies with pecans and caramel. Like your favorite turtle chocolate candies in cookie form!

Pecans, chocolate, and caramel make up one of my favorite candies: chocolate turtles. I took all of those flavors and turned them into one irresistible cookie. And you know what? These over-the-top cookies give chocolate turtle candies a run for their money.

You’ll start with my standard chocolate cookie recipe. This chocolate cookie dough is so versatile and used most often for double chocolate chip cookies. You can also make s’mores crinkle cookies, inside out chocolate chip cookies, chocolate crinkle cookies, and salted caramel dark chocolate cookies.

The cookie dough requires chilling, so make sure you plan ahead. You must chill this cookie dough because it is much too sticky to form into balls. Plus, chilling the dough will reduce spread. You don’t want flat turtle cookies, trust me.

After the cookie dough has been chilled, roll into balls. Then, roll each into some crushed pecans before baking.

After the cookies cool down a little, drizzle salted caramel all over each. Hubba hubba!

Prep Time 315 mins
Cook Time 12 mins
Total Time 5 hrs 27 mins
Cuisine:
Courses:
Servings: 20
Description

Fudgy chocolate cookies with pecans and caramel. Like your favorite turtle chocolate candies in cookie form! This cookie dough requires at least 3 hours to chill.

Ingredients You’ll Need
  • 1/2 cup (8 Tbsp; 113g)
  • 1/2 cup (100g)
  • 1/2 cup (100g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g)
  • 2/3 cup (55g)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml)
  • 3/4 cup (105g)
  • homemade salted caramel
Instructions
  1. 1
    This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
  2. 2
    In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. 3
    In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  4. 4
    Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  5. 5
    Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  6. 6
    Scoop and roll dough, a heaping 1.5 Tablespoons of dough each, into balls. A medium cookie scoop is helpful here. Roll each in chopped pecans. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
  7. 7
    Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  8. 8
    Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Drizzle each with salted caramel.
  9. 9
    Cover leftover cookies tightly and store at room temperature for up to 1 week.
Keywords: all-purpose flour, brown sugar, butter, caramel, chocolate, cocoa powder, eggs, granulated sugar, heavy cream, milk, pecans, salted caramel, vanilla extract
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