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–+ servings

Turtle Cookies

Delicious Turtle Cookies with chocolate, caramel, and pecans.
Delicious and easy Turtle Cookies that combine chocolate, caramel, and pecans into a chewy dessert that's perfect for any occasion.
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Serving Size 24 cookies

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour For a lighter cookie, sift before measuring.
  • 1/2 cup cocoa powder Natural or Dutch-processed both work; Dutch gives a deeper chocolate flavor.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened Room temperature.
  • 1 cup packed brown sugar Adds chew and moisture.
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 cup chocolate chips Semisweet or milk chocolate.
  • 1/2 cup caramel pieces Soft caramel bits or chopped soft caramels.
  • 1/2 cup chopped pecans Toast them lightly for extra flavor.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly blended.
  • In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy (about 2–3 minutes with a hand mixer).
  • Beat in the egg and vanilla until fully incorporated and smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
  • Fold in the chocolate chips, caramel pieces, and chopped pecans with a spatula so they’re evenly distributed.

Baking

  • Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared sheet about 2 inches apart.
  • Bake for 10–12 minutes, until the edges are set and the centers look just set (they’ll firm as they cool).
  • Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days. Refrigerate for 1 week, but can dry slightly. Freeze baked cookies for up to 3 months. Avoid leaving cookies with dairy-based fillings out for more than 2 hours at room temperature in hot environments.