Chocolate Turtle Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Traditionally, chocolate turtle cookies are a chocolate cookie, rolled in pecans and filled with gooey caramel. I simplified things and put my own twist on the classic chocolate cookie recipe by stuffing each soft chocolate cookie base with caramel candy and stirring in toasted pecans before baking. The dough mixes up in minutes!
I know it may come as a surprise but I have more of a savory than sweet tooth. If you offered me a slice of pizza or a chocolate cupcake I am 100% going for the pizza. So when I say I couldn’t stop sneaking bites of these cookies then you know that’s how good they are.
Despite my lack of a sweet tooth, at the end of the night I love a little bite of chocolate like turtle candies. It’s salty sweet and just enough sugar for me to call it a dessert. So when it came to brainstorming new Christmas cookie recipes on the blog (like these Chai snickerdoodles and Raspberry Pistachio thumbprints) I knew a chocolate cookie for the holidays had to be on the list. Enter the turtle cookie recipe with it’s caramel filling inside a chewy chocolate cookies. It’s holiday cookie perfection.
I’m always experimenting with new recipes like these soft and chewy cinnamon roll cookies, but chocolate turtle cookies might be one of my favorite creations this season. The contrast between the rich chocolate, the gooey caramel sauce, and crunchy pecans is simply irresistible. And the best part is, they’re super easy to make!
Even if you’re a beginner baker, you can make these cookies with ease. Just follow the recipe and you’ll be enjoying a delicious batch of chocolate turtle cookies in no time.
Plus, the aroma that fills your kitchen while they’re baking is simply heavenly. It’s like a warm, comforting hug. So, if you’re looking for a delicious and easy-to-make cookie recipe, I highly recommend baking up these caramel turtle cookies. You won’t be disappointed!
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Easy Turtle Cookies For The Holidays!
- Surprise Inside. Get ready for a sweet caramel surprise hidden in each cookie – it’s like a hidden treasure for your taste buds!
- Beginner-Friendly. No baking pro required! This recipe is super easy and uses everyday ingredients you probably have in your kitchen. This is a super easy recipe.
- Instant Crowd-Pleaser. Share these delightful cookies with friends and watch their faces light up when they discover the ooey-gooey caramel center. They are perfect Christmas cookies! They are always a huge hit.
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
- 2 3/4 cups (330 g) all-purpose flour – Be sure to measure your flour correctly for cookies that have the proper texture and spread. You can also swap and use gluten free 1:1 flour.
- ⅔ cup (56 g) unsweetened cocoa powder– For the best flavor, use high-quality unsweetened cocoa powder. Do not use Dutch process which will not react properly with the baking soda.
- 1 teaspoon baking soda– Make sure to use baking soda and not baking powder. They are different.
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter – Make sure it’s softened to room temperature so it’s properly creamed with the sugar.
- 1 cup (213 g) light brown sugar
- 1 cup (200 g) granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup (170 g) chopped toasted pecans- Toasted pecans add a richer flavor to the cookies, but you can use untoasted pecans if you prefer but the cookies won’t have as much flavor.
- 36 soft covered caramels- I used Werthers’s soft caramels. These are best so the caramel stays softer after they cool. You can swap and use caramel bits if you can’t find soft caramel candies. Or for a dairy free swap try Cocomel caramels.
How to Make Chocolate Turtle Cookies Recipe
Combine the dry ingredients.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
Cream the butter and sugars.
In a medium bowl with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes. I like to use my stand mixer with paddle attachment but you can also use a hand mixer.
Add eggs and vanilla.
Add eggs, one at a time. Mix until combined. Scrape down the sides of the bowl as needed. Add vanilla extract. Mix to combine.
Add the dry ingredients.
Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Fold in pecan pieces. Make sure they’re cool before doing so.
For best results, Cover and refrigerate dough for at least one hour, up to overnight. The dough will be too soft and need to chill in order to firm up so the cookies don’t spread in the oven.
Preheat and prepare cookie sheets.
Preheat oven to 350oF (177oC). Prepare cookie sheets with parchment paper or grease lightly.
Shape cookies.
Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch cookie dough balls. Flatten each ball of dough, placing a caramel in the middle.
Fold cookie dough around caramel. Place onto baking sheets spaced two inches apart.
Bake cookies and allow them to cool.
Bake cookie sheet on the middle rack for 10-12 minutes, Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Move the cookies to a wire rack to cool completely. You don’t want them to cool on the cookie sheet or it could cause your cookies to overbake.
Recipe Tips:
- Chill the cookie dough for at least an hour before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Don’t overbake the cookies. They should be set and the edges set and the tops will be puffy but dry.
- Use a cookie scoop. To ensure your cookies evenly bake, be sure to use a scoop.
- Cover up the caramel. To make sure the caramel candy doesn’t leak out be sure to cover it completely with cookie dough.
- Toast the nuts first. If you don’t have toasted pecans, you can toast them yourself by spreading them in a single layer on a baking sheet and baking at 350 degrees Fahrenheit for 10-12 minutes, or until fragrant.
- Don’t bake on a hot cookie sheet. Hot cookie sheets can cause your cookies too spread too much. Use parchment paper and a cool cookie sheet.
- Cool on a wire rack. Allow the cookies to cool on a cookie sheet for 5 minutes just to set up so they don’t fall apart when you transfer them but then move over to a cooling rack so they don’t overbake and become hard.
Change It Up!
- Regular Caramels. You can also use regular caramels. Soften slightly in the microwave for about 15 seconds before placing inside each cookie dough ball. They won’t stay as soft as the soft caramels as the cookie cools, so I like to microwave my cookie for a few seconds before enjoying if using these.
- Sea Salt Sensation. Elevate your cookies by adding a sprinkle of sea salt on top just before baking. The salty contrast to the sweet and chocolatey cookie base is pure perfection.
- Change up the nuts. While the original recipe calls for pecans, feel free to experiment with other nuts. Walnuts, almonds, or hazelnuts can add their unique flavors and textures, taking your cookies to a whole new level.
- Add more chocolate. If you’re a certified chocoholic, why not toss in some chocolate chips to make chocolate chip cookies for an extra dose of rich, melty goodness? White chocolate, dark chocolate, chips, semisweet chocolate chips, or even peanut butter chips could work their magic. Or try a chocolate drizzle after the cookies are baking by using a little melted chocolate.
Allergy Swaps
- Gluten free: Use a 1:1 gluten free flour. I haven’t tried but most blends should work just fine. Be sure to also use gluten free vanilla extract.
- Vegan: I haven’t tried making these vegan but you can try replacing the 2 eggs with flax eggs. And swap the regular butter for a vegan butter or softened coconut oil.
- Nut free: You can swap the nuts for chocolate (be sure to check the label to ensure they have are nut-safe. Enjoy Life is a great brand!) I tried making these without nuts but the cookies spread too much so it’s important to swap with something else.
- Dairy Free: Use vegan butter (I like Miyoko’s, but Earth Balance will also work I just don’t prefer the flavor! You can also use lactose free butter if it’s not a dairy allergy) or softened coconut oil instead of regular butter (depending on the kind you use it could impart some flavor). Use dairy free caramels – these coconut milk caramels from Cocomel are a delicious swap!
Recipe FAQs
Yes, you can make chocolate turtle cookies ahead of time. The cookie dough can be refrigerated for up to 2 days. Just cover the bowl with plastic wrap. Let soften slightly before baking so you can scoop the cookies. Or you can keep cookie dough frozen for up to 3 months. Scoop, fill, and shape then freeze the unbaked cookie dough balls. Freeze in a plastic bag. To bake from frozen, simply thaw the dough overnight in the refrigerator and then bake according to the recipe instructions.
If you don’t have soft covered caramels, you can use unwrapped hard caramels. Simply cut the caramels into small pieces before adding them to the cookie dough. The caramels will harden up after baking. You can also use caramel bits instead and stir into the dough.
The most common reason why chocolate turtle cookies are dry and hard is because they have been overbaked. Be sure to check the cookies carefully while they are baking and remove them from the oven as soon as they are set and the edges are slightly golden brown. Cool for just 5 minutes on a baking sheet then move over to a wire rack to prevent from overbaking.
Chocolate turtle cookies can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can freeze them for up to 3 months.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Chocolate Turtle Cookies
Ingredients
- 2 3/4 cups (330 g) all purpose flour spooned and leveled
- ⅔ cup (56 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 1 cup (213 g) packed light brown sugar
- 1 cup (200 g) granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup (170 g) chopped toasted pecans
- 36 soft covered caramels
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
- Cream the butter and sugars. In a second bowl with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla. Add eggs, one at a time. Mix until combined. Scrape down the sides of the bowl as needed. Add vanilla extract. Mix to combine.
- Add the dry ingredients. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Fold in pecans. Make sure they’re cool before doing so.
- Chill the dough. For best results, Cover and refrigerate dough for at least one hour, up to overnight.
- Preheat and prepare cookie sheets. Preheat oven to 350oF (177oC). Prepare cookie sheets with parchment paper or grease lightly.
- Shape cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls. Flatten each ball of dough, placing a caramel in the middle. Fold cookie dough around caramel. Place onto baking sheets spaced two inches apart.
- Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make ahead: Yes, you can make chocolate turtle cookies ahead of time. The cookie dough can be refrigerated for up to 2 days. Just cover the bowl with plastic wrap. Let soften slightly before baking so you can scoop the cookies. Or you can keep cookie dough frozen for up to 3 months. Scoop, fill, and shape then freeze the unbaked cookie dough balls. Freeze in a plastic bag. To bake from frozen, simply thaw the dough overnight in the refrigerator and then bake according to the recipe instructions.
- Storage: Chocolate turtle cookies can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can freeze them for up to 3 months.
- Caramels– I used Werther’ss soft caramels. These are best so the caramel stays softer after they cool. You can also use regular caramels. Soften slightly in the microwave for about 15 seconds before placing inside each cookie dough ball. I like to cut them in half. They won’t stay as soft as the soft caramels as the cookie cools, so I like to microwave my cookie for a few seconds before enjoying if using these. Or if you need a dairy free swap use coconut caramel candies.
- Gluten free: Use a 1:1 gluten free flour (I like King Arthur Flour 1:1 Measure for Measure, or Cup 4 Cup (contains milk). I haven’t tried but most blends should work just fine. Be sure to also use gluten free vanilla extract.
- Vegan: I haven’t tried making these vegan but you can try replacing the 2 eggs with flax eggs. And swap the regular butter for a vegan butter or softened coconut oil.
- Nut free: You can swap the nuts for chocolate (be sure to check the label to ensure they have are nut-safe. Enjoy Life is a great brand!) I tried making these without nuts but the cookies spread too much so it’s important to swap with something else.
- Dairy Free: Use vegan butter (I like Miyoko’s, but Earth Balance will also work I just don’t prefer the flavor! You can also use lactose free butter if it’s not a dairy allergy) or softened coconut oil instead of regular butter (depending on the kind you use it could impart some flavor). Use dairy free caramels – these coconut milk caramels from Cocomels are a delicious swap!
This was everything a gourmet dessert should be, and then some! Quick, easy and delicious; exactly what I needed to cure my sweet tooth!
Yay, so happy that you enjoyed them, Sara! Thank you!
These are such a delicious treat! I love how you simplify the process by adding the caramel to the dough before baking. Brilliant!
Thank you so much, Shelby!
These cookies are magnificent! The way the caramel just melts and pulls when you open up the cookies is just awesome!
Thanks, DK, so glad that you enjoyed them!
My family loves this recipe, easy and delicious. Thanks for sharing!
Great, thank you, Charah!
My mouth was literally watering by the time I finished this post!
Thank you, Sue!
WOW, these chocolate turtle cookies are absolutely amazing! A new favorite chocolate cookie recipe, thank you so much!
Great, thanks so much, Angela!
These ooey gooey cookies were just delightful! Can’t wait to make them again with my kids!
Thank you, Paula!
The gooey caramel center is calling my name. Brings all the delicious flavors together. These cookies are not going to last long in my house. Yummy!
Yay! Thank you so much, Andrea, I’m so happy to hear that you all enjoyed them!
best way to roast pecans? temp? time? greased cookie sheet?
Hi Jen! You can roast the pecans at 350F for about 7-8 minutes. I do on a parchment lined baking sheet (no need to grease) or you can do ungreased sheet I just use parchment paper for easier cleanup. Then let cool and chop. You can also check out this step by step tutorial here.