Why You’ll Love This Recipe

Chocolatey Goodness: With cocoa powder and rich caramel, these cookies offer an irresistible chocolatey flavor.
Chewy & Crunchy: The pecans add the perfect crunch to the soft and gooey center of the cookies.
Perfect for Any Occasion: Whether you’re baking for the holidays, a special occasion, or just because, these cookies are sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough

1 cup flour
⅓ cup cocoa powder
½ teaspoon salt
8 tablespoons unsalted butter, softened
⅔ cup sugar
1 large egg, separated
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups pecans, chopped

For the Caramel Mixture

15 soft caramel candies
3 tablespoons heavy cream

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Cookie Dough: In a bowl, combine the softened butter and sugar, and beat with an electric mixer on medium-high speed until the mixture is light and fluffy (about 1-2 minutes).
Add Wet Ingredients: Add the egg yolk, milk, and vanilla extract to the butter mixture and mix until well combined.
Combine Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 1 hour, or until firm.
Prepare the Baking Sheets: Spray your baking sheets with cooking spray or line them with parchment paper.
Form the Cookie Balls: Whisk the egg white in a bowl until frothy. Place the chopped pecans in another bowl. Roll the dough into 1-inch balls, dip them into the egg white, and then roll them in the pecans.
Make Indentations: Place the cookie balls on the prepared baking sheets. Using a ½-teaspoon measure, make an indentation in the center of each cookie ball.
Bake: Bake the cookies for about 12-14 minutes, until set.
Prepare the Caramel: While the cookies bake, microwave the caramel candies and heavy cream in a bowl for about 1 minute. Stir the mixture, and if needed, microwave for another 15-30 seconds until smooth.
Fill the Cookies: When the cookies come out of the oven, gently press the indentations again. Fill each indentation with about ½ to 1 teaspoon of the caramel mixture.
Cool: Let the cookies cool for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack.

Servings and Timing

Servings: 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Tips for Success

Use Good-Quality Caramels: For the best flavor, use high-quality soft caramel candies.
Don’t Overbake: These cookies are best when they’re soft in the center, so be careful not to overbake them.
Chill the Dough: Chilling the dough before baking helps prevent the cookies from spreading too much, keeping them nice and thick.

Variations

Nut-Free Version: Skip the pecans and try using other mix-ins like chocolate chips, toffee bits, or dried fruit for different flavors.
Add Sea Salt: For a sweet-and-salty combination, sprinkle a pinch of sea salt on top of the caramel before baking.
Minty Twist: Add a few drops of peppermint extract to the dough for a minty flavor to complement the chocolate and caramel.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze baked cookies for up to 3 months. Thaw them at room temperature before serving.

FAQs

Can I use unsweetened cocoa powder instead of semi-sweet?

Unsweetened cocoa powder will work, but your cookies will be less sweet. You may want to adjust the sugar slightly to balance the flavor.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking, or freeze it for up to 3 months. Just let it thaw slightly before rolling into balls and baking.

Can I use a different type of nut?

Absolutely! Walnuts, almonds, or cashews would all be great alternatives if you prefer a different nut.

Conclusion

These Chocolate Turtle Cookies are the perfect combination of chocolate, caramel, and nuts. With a rich, fudgy texture and gooey caramel center, they’re sure to be a hit at any gathering. Easy to make and delicious to eat, this recipe is perfect for chocolate lovers and a must-try for your next baking session!

Chocolate Turtle Cookie Recipe

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Chocolate Turtle Cookies combine rich chocolate, gooey caramel, and crunchy pecans, creating a chewy, decadent treat. These cookies are perfect for chocolate lovers and a great addition to any dessert table.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray with cooking spray.
In a bowl, cream together the softened butter and sugar until light and fluffy (about 1-2 minutes).
Mix in the egg yolk, milk, and vanilla extract until well combined.
In a separate bowl, combine the flour, cocoa powder, and salt. Add to the wet mixture and stir until just combined.
Wrap the dough in plastic wrap and refrigerate for about 1 hour or until firm.
Form the dough into 1-inch balls. Whisk the egg white in a bowl and dip each ball into the egg white, then roll in chopped pecans.
Place cookie balls on the baking sheet and make an indentation in each with a ½-teaspoon measure.
Bake for 12-14 minutes until set. Let cool for 5 minutes before transferring to a cooling rack.
While baking, microwave the caramel candies and heavy cream for 1 minute, stirring until smooth.
When the cookies come out of the oven, gently press the indentations again and fill them with about ½ to 1 teaspoon of the caramel mixture.
Let cool completely on a wire rack.