Turtle Cookies are soft, chewy chocolate cookies, coated with crunchy pecans and topped with a creamy puddle of gooey caramel for the ultimate in decadence.

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Table of Contents

Turtle Cookies Ingredients
Substitutions and Additions
How to Make Turtle Cookies
How to Serve Turtle Cookies
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
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Turtle cookies are soft and chewy with a rich chocolate and caramel flavor. No one will be able to resist the rich chocolate or the creamy caramel centers! These delicious chocolate thumbprint cookies taste just like turtle candies in a delightful cookie form.

If you love chocolate and caramel turtle inspired treats, then you’ll also want to make Turtle Pie, Turtle Cupcakes, and Turtle Poke Cake.

Turtle Cookies Ingredients

You will need:

1½ cups all-purpose flour
½ teaspoon baking powder
½ cup unsweetened cocoa powder
½ teaspoon salt
¾ cup unsalted butter, softened
¼ cup white sugar
¾ cup light brown sugar packed
2 large eggs, divided
1 teaspoon vanilla extract
2 cups pecans, finely chopped
30 caramels
¼ cup heavy cream
1 cup semi-sweet chocolate chips, for chocolate drizzle

Substitutions and Additions

CARAMEL: You can also use homemade caramel in this turtle cookie recipe. You want a caramel that is thick enough to set but not hard, which would make it difficult to bite into.

How to Make Turtle Cookies

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Line baking sheets with parchment paper. Set aside.

STEP THREE: In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Set aside.

PRO TIP: Since these are thumbprint cookies, using just a small amount of baking powder helps the cookies to retain their compact thumbprint shape.

STEP FOUR: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together on high speed until light and fluffy, about 2 minutes.

STEP FIVE: Beat in one egg plus one egg yolk (reserve the whites) and vanilla until well mixed.

STEP SIX: Pour the dry ingredients into the wet ingredients and beat just until well mixed. Cover the dough with plastic wrap and chill for at least 1 hour.

STEP SEVEN: Use a 1½ tablespoon cookie scoop to scoop the dough. Roll into balls between your hands.

STEP EIGHT: Whisk the reserved egg white in a small bowl until very frothy/foamy.

STEP NINE: Coat the dough ball in frothy egg whites and then roll in the chopped pecans.

PRO TIP: The egg whites help the pecans to stick to the dough ball and stay in place while baking.

STEP TEN: Place each ball on the prepared baking sheets, 2 inches apart.

STEP ELEVEN: Using the back of a teaspoon, press about halfway down into each cookie to create an indent for the caramel.

STEP TWELVE: Bake for 11 to 13 minutes or until the bottom edges look slightly browned.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

STEP THIRTEEN: Remove cookies from the oven. If the centers have puffed while baking, use your teaspoon to gently re-press the indentation.

STEP FOURTEEN: Heat the caramels and heavy cream in a microwave-safe bowl for 30 seconds at a time in the microwave. Stir until smooth.

STEP FIFTEEN: Spoon the melted caramel in the center of each baked cookie’s indentation. Allow cookies to cool completely.

STEP SIXTEEN: Melt the chocolate chips in the microwave, heating for 30 seconds at a time and stirring between, until melted. Drizzle the chocolate over the cooled cookies.

How to Serve Turtle Cookies

The perfect combination of chewy and sweet, Turtle Cookies are ideal for your holiday table or cookie exchange. Everyone who loves getting a box of turtle chocolates will be sure to love these Turtle Cookies. We recommend trying one before you share them with anyone else because we guarantee they will disappear fast! Enjoy one or two with a mug of extra creamy homemade hot chocolate.

Storage

ON THE COUNTER: Store these easy turtle cookies in an airtight container at room temperature for up to 3 days.

IN THE FREEZER: Freeze this chewy chocolate cookie for up to 3 months, sealed in an airtight container.

Turtle Cookies are coated with crunchy pecans and topped with a creamy puddle of gooey caramel for the ultimate in decadence. Just as addicting as the box of chocolates, Turtle Cookies taste like traditional turtle chocolates, only in the form of a cookie! These rich chocolate cookies are perfect for when you have a craving for ooey-gooey caramel and soft, chewy chocolate cookies.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of nut for this recipe?

You could use walnuts instead of pecans to coat the outside of these cookies.

Can I freeze these pecan turtle cookies?

These turtle thumbprint cookies can be stored in the freezer for up to three months.

What are thumbprint cookies?

Thumbprint cookies are ones where the dough is rolled into balls, flattened slightly, and then, using your thumb, a slight indent is made. This is then filled with a sweet filling such as jam or caramel.

MORE RECIPES YOU’LL LOVE

Turtle Cookies

Turtle Cookies are soft, chewy chocolate cookies, coated with crunchy pecans and topped with a creamy puddle of gooey caramel for the ultimate in decadence.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 11

Chill Time 1

Total Time 1 56

Course Dessert

Cuisine American

Servings 30

Ingredients

1½ cups all-purpose flour
½ teaspoon baking powder
½ cup unsweetened cocoa powder
½ teaspoon salt
¾ cup unsalted butter softened
¼ cup white sugar
¾ cup light brown sugar packed
2 large eggs divided
1 teaspoon vanilla extract
2 cups pecans finely chopped
30 caramels
¼ cup heavy cream
1 cup semi-sweet chocolate chips for chocolate drizzle

Instructions

Preheat the oven to 350°F.
Line baking sheets with parchment paper. Set aside.
In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together on high speed until light and fluffy, about 2 minutes.
Beat in one egg plus one egg yolk (reserve the whites) and vanilla until well mixed.
Pour the dry ingredients into the wet ingredients and beat just until well mixed. Cover the dough with plastic wrap and chill for at least 1 hour.
Use a 1½ tablespoon cookie scoop to scoop the dough. Roll into balls between your hands.
Whisk the reserved egg white in a small bowl until very frothy/foamy.
Coat the dough ball in frothy egg whites and then roll in the chopped pecans.
Place each ball on the prepared baking sheets, 2 inches apart.
Using the back of a teaspoon, press about halfway down into each cookie to create an indent for the caramel.
Bake for 11 to 13 minutes or until the bottom edges look slightly browned.
Remove cookies from the oven. If the centers have puffed while baking, use your teaspoon to gently re-press the indentation.
Heat the caramels and heavy cream in a microwave-safe bowl for 30 seconds at a time in the microwave. Stir until smooth.
Spoon the melted caramel in the center of each baked cookie’s indentation. Allow cookies to cool completely.
Melt the chocolate chips in the microwave, heating for 30 seconds at a time and stirring between, until melted. Drizzle the chocolate over the cooled cookies.

Notes

Since these are thumbprint cookies, using just a small amount of baking powder helps the cookies to retain their compact thumbprint shape.

The egg whites help the pecans to stick to the dough ball and stay in place while baking.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.