Chocolate Turtle Cookies Recipe
These chocolate turtle cookies are basically all the good parts of a candy turtle, but in a more satisfying cookie form. The chocolate cookie base stays soft in the middle with slightly crisp edges, and the gooey caramel center with pecans hits that sweet-salty spot perfectly.
You can make these when you need something fancier than regular cookies but don’t want to spend forever in the kitchen. They’re great for holidays or when you’re trying to impress someone, but honestly, I make them whenever I’m craving something rich. The dough freezes well too, so you can prep ahead and bake them off later. Just know they disappear fast – I always have to hide a few if I want any leftovers.
What you need for Chocolate Turtle Cookies
Ingredients You’ll Need For This Recipe
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar\
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 48 pecan halves
- 1 bag (14 oz) caramel candies
- 2 tablespoons heavy cream
- 6 oz semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
How to make Chocolate Turtle Cookies
These cookies take some time but they’re worth every minute! Here’s how to make them:
1. Start by letting the butter truly soften at room temperature for about an hour – you should be able to easily press your finger into it but it shouldn’t be melty. This will help everything mix evenly.
2. Cream the softened butter and brown sugar in a large bowl until it’s really light and fluffy, about 3-4 minutes. You’ll see the color change to a lighter brown and the texture will become almost whipped. Don’t rush this step – it’s key for tender cookies.
3. Beat in the egg and vanilla until the mixture looks smooth and well-combined, about 30 seconds.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. The cocoa tends to be lumpy, so break up any clumps with your whisk.
5. Gradually mix the dry ingredients into the butter mixture, about 1/2 cup at a time. The dough will get pretty thick – that’s exactly what you want. Keep mixing until you don’t see any dry cocoa streaks.
6. Cover the dough and chill it for at least 1 hour. This prevents the cookies from spreading too much and makes the dough easier to handle.
7. When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper.
8. Roll the dough into 1-inch balls (about the size of a walnut). Place them 2 inches apart on the baking sheets – they’ll spread a bit.
9. Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft – they’ll continue cooking a bit on the hot baking sheet. You won’t see them brown like regular cookies because of the cocoa.
10. While still warm, make a small indent in the center of each cookie with the back of a teaspoon. Let them cool completely on the baking sheets.
For the caramel filling:
11. Unwrap the caramels and place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and completely melted. Watch carefully – caramel can bubble over quickly.
12. Spoon about a teaspoon of warm caramel into each cookie indent. Place a pecan half on top of the caramel while it’s still warm. Let these set for about 30 minutes.
13. For the final touch, melt the chocolate chips with the shortening in the microwave in 30-second intervals, stirring between each, until smooth. The shortening helps make the chocolate more fluid and gives it a nice shine.
14. Using a spoon, drizzle the melted chocolate over the cookies in a zigzag pattern. Let the chocolate set completely before storing, about 1 hour at room temperature.
The cookies will keep in an airtight container for about 5 days, with wax paper between layers to prevent sticking. Let them come to room temperature before serving for the best texture in the caramel.
🔍 Recipe Notes & Tips
- Use Dutch-process cocoa for darker cookies and richer flavor
- Room temp eggs blend better – quick tip: place cold egg in warm water for 5 mins
- No time to soften butter? Grate cold butter with box grater for faster softening
- Dough can be chilled overnight – just let it warm up 10 mins before rolling
- If caramel gets too firm while working, microwave 10 seconds
- Cookie scoop = more uniform cookies = better looking presentation
🍽️ Serving Suggestions
- Perfect with:
– Cold milk (classic!)
– Hot coffee or espresso
– Vanilla milk stout for grown-ups
– Hot chocolate for extra chocolate lovers - Serve slightly warm for gooey caramel
🎯 Make it Work for
- Holiday platters: Add red/green sprinkles before chocolate sets
- Bake sales: Package individually in clear cellophane bags
- Potlucks: Make mini version using 1/2 inch dough balls
- Fancy dinner: Serve warm with vanilla ice cream
- Gift giving: Stack in mason jars with pretty ribbon
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Fridge: Up to 1 week
- Freezer: 3 months (without caramel)
- Layer with wax paper
- Bring to room temp before serving
- Don’t stack until chocolate sets completely
Chocolate Turtle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 48 pecan halves
- 1 bag 14 oz caramel candies
- 2 tablespoons heavy cream
- 6 oz semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions
- Start by letting the butter truly soften at room temperature for about an hour – you should be able to easily press your finger into it but it shouldn’t be melty. This will help everything mix evenly.
- Cream the softened butter and brown sugar in a large bowl until it’s really light and fluffy, about 3-4 minutes. You’ll see the color change to a lighter brown and the texture will become almost whipped. Don’t rush this step – it’s key for tender cookies.
- Beat in the egg and vanilla until the mixture looks smooth and well-combined, about 30 seconds.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. The cocoa tends to be lumpy, so break up any clumps with your whisk.
- Gradually mix the dry ingredients into the butter mixture, about 1/2 cup at a time. The dough will get pretty thick – that’s exactly what you want. Keep mixing until you don’t see any dry cocoa streaks.
- Cover the dough and chill it for at least 1 hour. This prevents the cookies from spreading too much and makes the dough easier to handle.
- When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper.
- Roll the dough into 1-inch balls (about the size of a walnut). Place them 2 inches apart on the baking sheets – they’ll spread a bit.
- Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft – they’ll continue cooking a bit on the hot baking sheet. You won’t see them brown like regular cookies because of the cocoa.
- While still warm, make a small indent in the center of each cookie with the back of a teaspoon. Let them cool completely on the baking sheets.
For the caramel filling:
- Unwrap the caramels and place them in a microwave-safe bowl with the heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and completely melted. Watch carefully – caramel can bubble over quickly.
- Spoon about a teaspoon of warm caramel into each cookie indent. Place a pecan half on top of the caramel while it’s still warm. Let these set for about 30 minutes.
- For the final touch, melt the chocolate chips with the shortening in the microwave in 30-second intervals, stirring between each, until smooth. The shortening helps make the chocolate more fluid and gives it a nice shine.
- Using a spoon, drizzle the melted chocolate over the cookies in a zigzag pattern. Let the chocolate set completely before storing, about 1 hour at room temperature.
