Turtle Cookies Recipe
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!
Servings: 12 cookies
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
Serving: 1 cookie | Calories: 753kcal | Carbohydrates: 98g | Protein: 10g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 560mg | Potassium: 359mg | Fiber: 5g | Sugar: 59g | Vitamin A: 816IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 4mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!