This Turtle Cookies Recipe creates fudgy chocolate cookies studded with crunchy pecans, smothered in caramel and then finished with sweet milk chocolate. A rich and decadent cookie that is a delightful sweet treat!

Turtle cookies staggered on parchment paper.

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Why We Love This Turtle Cookie Recipe

This recipe makes 12 bakery style, thick and fudgy cookies with easy caramel and chocolate toppings.
A gourmet cookie recipe that can be made in your own home kitchen.
You get all the flavors of turtle candies but in a giant cookie form.
These cookies are great for sharing, make the best gifts, perfect for holidays, cookie exchanges and sell out at bake sales.

Turtle Cookies Recipe Ingredients

Salted Butter
Light Brown Sugar
Honey
Large Eggs
Pure Vanilla Extract
Unsweetened Cocoa Powder
Baking Soda
Salt
Unbleached All Purpose Flour
Chopped Pecans
Caramel Bits
Milk
Milk Chocolate Chips
Coconut Oil

Substitution Suggestions

Salted Butter: Feel free to use unsalted butter, but I recommend adding an additional ½ teaspoon of salt to the cookie dough.
Honey: if you don't want to use honey you can use light corn syrup.
Pure Vanilla Extract: Pure extracts yield the best flavor. Imitation extracts can leave an unwanted after taste in the cookies. You can also use vanilla bean paste if you like.
All Purpose Flour: I like to use good ole all purpose flour for this recipe, however you can use white whole wheat flour, whole wheat flour or a blend of flours. If using whole wheat flour the texture of the cookie will turn out a bit more dense.
Caramel Bits: You can also use unwrapped caramel squares, a homemade caramel sauce, store bought caramel or caramel dip. I like how the caramel bits hold up. The caramel stays soft enough to eat but is firm enough to package and store.
Milk: Any type of milk can be used. I use 2% cows milk. You can also use water if you like.
Milk Chocolate Chips: If you prefer you can use semi-sweet chocolate chips. Dark chocolate chips would be a delicious option as well.
Coconut Oil: Vegetable oil or shortening can be subbed, but I like to use coconut oil because it also helps set the chocolate as well as making it shiny.

How to Make Turtle Cookies

First, preheat oven to 350°F and line two cookie sheets with parchment paper or a silicone mat.
In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.

All wet ingredients creamed together in metal mixing bowl.

Chopped pecans added to cookie dough in metal mixing bowl.

Next, add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is incorporated.
Now, fold in the chopped pecans.
Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
Roll into smooth balls and then flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.

Cookie dough discs on parchment lined sheet pan.

Baked cookies on parchment lined cookie sheet.

Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.
Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
While the last pan of cookies is cooling, melt the caramel. In a medium sauce pot, add the caramel bits and milk. Melt over low heat, stirring constantly, until the caramel is smooth.

Melted caramel in sauce pot with teal spatula.

Caramel spread out over baked chocolate cookies.

Drop heaping tablespoons of caramel on top of each cookie and using the back of the spoon or an offset spatula spread the caramel out over the cookies.
Now in a microwave safe bowl or double boiler, add the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring well after each one, until the chocolate is fully melted. Try not to overheat the chocolate or it can bloom and turn white or gray once fully cooled.

Melted chocolate spread over the caramel and topped with chopped pecans.

Spread about a tablespoon or so of melted chocolate over the caramel leaving a little bit of caramel showing.
Sprinkle the tops of the cookies with some extra chopped pecans and let sit until the chocolate is set.

Chocolate and pecans are a great combination! Give these Pecan Pie Brownies a try! They're full of chocolate and topped with a gooey pecan filling. So divine!

Storing Chocolate Turtle Cookies

Storing: Store these cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.

Freezing: These cookies freeze well! Place the cookies in a freezer safe airtight container in single layers, between pieces of wax paper or individually wrapped in plastic wrap. Label, date and freeze. Cookies will last 3-4 months in the freezer.

Thawing: To thaw the frozen cookies, unwrap them if needed, then let them sit at room temperature until thawed.

Heather's Favorite Tools for this Recipe

I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
I love my Cuisinart food processor and immersion blender. I use my immersion blender with the chopper attachment to chop the pecans.
Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
A large cookie scoop is great for these cookies. This large scoop from OXO on Amazon is a great one.
An offset spatula to spread out the caramel and melted chocolate works great!
Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
If you packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!

Side view of one turtle cookie cut in half and stacked showing center of cookie.

Tips for Caramel Pecan Turtle Cookies Recipe

Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
Always read the recipe from start to finish before you start. Again, I am speaking from experience.
Use room temperature ingredients. It helps everything mix together properly.
Easiest way to measure honey: spray measuring cup with non stick cooking spray and then measure honey. The honey will slide out of cup without the sticky mess.
Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and fudgy as intended. The edges should be set and the centers should no longer look wet and glossy.
Be careful to not overheat the caramel and chocolate toppings. The caramel will harden and not be able to spread if heated too long. The chocolate with turn colors when it's cooled.

More Gourmet Cookie Recipes:

Giant Sugar Cookies
Strawberry Chocolate Cookies
Gourmet Snickerdoodles
Frosted Cookies and Cream Cookies
Chocolate Brownie Cookies
Birthday Cake Cookies
Carrot Cake Cookies
Chocolate Peanut Butter Chip Cookies
Caramel Pretzel Chocolate Chip Cookies
Gourmet Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies

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Turtle Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 15

Servings: cookies

Author: Heather

Ingredients

1½ cups salted butter, softened
1½ cups light brown sugar, lightly packed
¼ cup honey
4 large eggs
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
3¾ cups all purpose flour
1 cup chopped pecans, plus extra for topping
11 ounces caramel bits, about 1½ cups
1 tablespoon milk
1 cup milk chocolate chips
1 teaspoon coconut oil

Instructions

First, preheat oven to 350°F and line two cookie sheet pans with parchment paper.
In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
Next, add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is incorporated.
Now, fold in the chopped pecans.
Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
Roll into smooth balls and then flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.
Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
While the last pan of cookies is cooling, melt the caramel. In a medium sauce pot, add the caramel bits and milk. Melt over low heat, stirring constantly, until the caramel is smooth.
Drop heaping tablespoons of caramel on top of the cookies and using the back of the spoon or an offset spatula spread the caramel out over the cookies.
Now in a microwave safe bowl or double boiler, add the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring well after each one, until the chocolate is fully melted.
Spread about a tablespoon or so of melted chocolate over the caramel leaving a little bit of caramel showing.
Sprinkle the tops of the cookies with some extra chopped pecans and let sit until the chocolate is set.

Nutrition

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