Description
These Turtle Cookies are a decadent treat combining rich cocoa, soft caramels, crunchy pecans, and melty chocolate chips. Perfectly chewy with a hint of sweetness and texture from the nuts and caramel, these cookies bring together classic flavors inspired by the beloved turtle candy in a homemade cookie form.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins and Topping
- 1 1/2 cups chopped soft caramels (divided)
- 1 1/2 cups chopped pecans (divided)
- 1 1/2 cups chocolate chips (divided)
- 1/2 cup chocolate chips (for topping)
- 1 teaspoon coconut oil or vegetable oil (for melting chocolate topping)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well until combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Add Mix-ins: Fold in half of the chopped soft caramels, chopped pecans, and chocolate chips, ensuring even distribution throughout the dough.
- Portion the Dough: Using a cookie scoop or spoon, drop dough balls onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for about 12 minutes or until the edges are set but the centers remain slightly soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prepare Chocolate Topping: While the cookies cool, gently melt the remaining 1/2 cup chocolate chips with 1 teaspoon of coconut or vegetable oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Top the Cookies: Drizzle the melted chocolate over the cooled cookies and immediately sprinkle the remaining chopped caramels, pecans, and chocolate chips on top for a signature turtle cookie finish.
- Set and Serve: Allow the chocolate to set at room temperature before serving. Store any leftovers in an airtight container for up to 5 days.
Notes
- Soft caramels are preferred for easy chopping and melting texture.
- Using softened butter helps achieve a chewy cookie texture.
- Do not overbake to keep the centers chewy and moist.
- You can substitute pecans with walnuts if preferred.
- The coconut or vegetable oil in the chocolate topping prevents the chocolate from hardening too stiffly and adds shine.
