If you’re a fan of chocolate turtles, you’ll love them in cookie form. These Turtle Cookies are a show-stopping treat perfect for holiday trays, bake sales, or whenever you’re craving something indulgent. They’re soft, chewy, and loaded with texture and flavor, thanks to the combination of melted chocolate, toasted pecans, and smooth caramel. Each bite is a perfect balance of salty and sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Semisweet or dark chocolate chips
Soft caramel candies or caramel bits
Heavy cream or milk (for melting caramels)
Chopped pecans
Optional: additional melted chocolate for drizzling
Directions
Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla extract and mix until combined. Gradually add the dry ingredients, mixing until a soft dough forms. Stir in chocolate chips.
Shape and top: Scoop dough into balls and place on the prepared baking sheets. Press a few chopped pecans gently into the tops of each cookie.
Bake: Bake for 9–11 minutes or until the edges are set and centers are slightly soft. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Add caramel: While cookies cool, melt caramels with a splash of cream or milk in a microwave-safe bowl, stirring until smooth. Spoon or drizzle caramel over the tops of the cookies.
Finish with chocolate: Drizzle with melted chocolate for the final turtle touch, if desired.
Set and serve: Let the cookies sit until the caramel and chocolate are set, then serve or store.
Servings and timing
This recipe makes about 24 cookies. Prep time: 20 minutes Bake time: 10 minutes Cooling/assembly time: 20 minutes Total time: approximately 50 minutes
Variations
Stuffed turtle cookies: Place a caramel candy inside the dough ball for a gooey surprise center.
Use pretzels: Add chopped pretzels for an extra salty crunch.
Add sea salt: Sprinkle flaky sea salt on top of the caramel for a sweet-salty contrast.
Make them double chocolate: Use chocolate chunks in addition to chips for even more chocolatey richness.
Use white or milk chocolate: Swap semisweet chips with white or milk chocolate for a different flavor profile.
Storage/Reheating
Store Turtle Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze cookies (with or without caramel topping) for up to 2 months. Let thaw at room temperature before serving. Reheat slightly in the microwave to make the caramel gooey again, if desired.
FAQs
Can I use store-bought caramel sauce instead of melting candies?
Yes, but make sure it’s thick enough to stay on the cookies and not run off.
Do the pecans need to be toasted?
Toasting enhances their flavor, but it’s optional. Raw pecans work fine too.
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 2 days. Let it sit at room temperature for 10–15 minutes before baking.
How do I prevent the caramel from hardening too much?
Use a bit of cream or milk when melting the caramels to keep the texture soft and chewy once cooled.
Can I make these cookies nut-free?
Absolutely. Just leave out the pecans or replace them with a topping of your choice like chocolate chips or sprinkles.
What kind of chocolate works best for drizzle?
Melted semisweet, dark, or milk chocolate all work well. Use whatever matches your preference.
Can I use a cookie scoop?
Yes, using a cookie scoop helps keep the cookie size uniform for even baking.
Will the caramel stay soft?
Yes, if melted with cream and not overcooked, the caramel will remain soft and chewy.
Can I use caramel bits instead of wrapped caramels?
Yes, caramel bits melt easily and are perfect for this recipe.
Do these cookies travel well?
They do! Once the caramel and chocolate are set, they hold up well for sharing or gifting.
Conclusion
Turtle Cookies are a decadent delight that combine all the best parts of a classic turtle candy into one chewy, chocolatey cookie. With rich cocoa, melty caramel, crunchy pecans, and a smooth chocolate finish, they’re an easy and elegant treat perfect for any celebration — or just because. One bite, and you’ll be hooked.
Turtle Cookies are fudgy chocolate cookies topped with gooey caramel, crunchy pecans, and a rich chocolate drizzle — inspired by the classic turtle candy. Each bite delivers a perfect balance of soft, chewy, nutty, and sweet flavors.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 cup semisweet or dark chocolate chips
3/4 cup chopped pecans (toasted if preferred)
20–24 soft caramel candies or 1 cup caramel bits
2 tbsp heavy cream or milk
Optional: additional melted chocolate for drizzling
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla extract, mixing until smooth.
Gradually add dry ingredients to the wet mixture until a soft dough forms. Stir in chocolate chips.
Scoop dough into balls and place on the prepared baking sheets. Gently press chopped pecans onto the tops of each dough ball.
Bake for 9–11 minutes, until edges are set but centers remain soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
While cookies cool, melt caramel candies with cream or milk in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Spoon or drizzle the caramel over each cookie. Optionally, drizzle with melted chocolate for added richness.
Let cookies sit until caramel and chocolate are set. Serve or store in an airtight container.
Notes
Use a cookie scoop for uniform cookie sizes.Add sea salt flakes on top for a sweet-salty finish.Chill the dough before baking for a thicker cookie.Caramel bits melt easier and are great for drizzling.For a stuffed version, place a caramel inside the dough before baking.
