Chocolate Turtle Cookies Recipe

Name: Chocolate Turtle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 1 cup (125g) all-purpose flour (careful not to overmeasure); 1/2 cup + 2 Tablespoons (52g) unsweetened natural cocoa powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup (115g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) light brown sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 2 Tablespoons (30ml) milk; 1/2 cup (90g) mini semi-sweet chocolate chips; 3/4 cup (105g) chopped pecan pieces; EASY CARAMEL SAUCE; 14 Werther's Original(R) Baking Caramels, unwrapped; 1 Tablespoon (15ml) heavy cream, half-and-half, or full fat milk

Servings: persons

COOKIES
1 cup (125g) all-purpose flour (careful not to overmeasure)
1/2 cup + 2 Tablespoons (52g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 Tablespoons (30ml) milk
1/2 cup (90g) mini semi-sweet chocolate chips
3/4 cup (105g) chopped pecan pieces
EASY CARAMEL SAUCE
14 Werther's Original(R) Baking Caramels, unwrapped
1 Tablespoon (15ml) heavy cream, half-and-half, or full fat milk

1
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2
Using handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down sides and bottom of bowl as needed. Switch mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
3
Beat in egg and vanilla extract, scraping down sides and bottom of bowl as needed. Turn mixer off and pour dry ingredients into wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed.
4
The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.
5
Remove cookie dough from refrigerator and allow to sit at room temperature for 10 minutes so it's not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
6
Combine mini chocolate chips and pecan pieces together in a small bowl. Scoop 1 Tablespoon of dough (or a little more - closer to 1.5 tbsp), mold into a ball, and roll into the chocolate chips/pecans. Repeat for each cookie. Place 10 balls on each baking sheet. Bake each batch for 10-12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool completely.
7
Make the caramel: Add caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing caramels to fully melt. Once melted, turn off stove and let the caramel sit in the pan until ready to use.
8
Drizzle warm caramel over cookies and allow to set for at least 10 minutes.
9
Store cookies in an airtight container at room temperature for up to 4 days. Cookies without caramel may be frozen for up to 2 months. Store extra caramel in refrigerator for up to 2 weeks. Use on ice cream, these cookies, or use as a dipping sauce for fruit or graham crackers.

1022

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: COOKIES, 1 cup (125g) all-purpose flour (careful not to overmeasure), 1/2 cup + 2 Tablespoons (52g) unsweetened natural cocoa powder, 1 teaspoon baking soda, and more.

Yes, Chocolate Turtle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Turtle Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions