Chocolate Turtle Cookies

hand pulling a chocolate turtle cookie apart

5 from 8 votes

Traditionally, chocolate turtle cookies are a chocolate thumbprint cookie, rolled in pecans and filled with caramel. I simplified things and put my own twist on the classic by stuffing each soft chocolate cookie with a chocolate caramel candy before baking. Now all this simple decadent cookie needs is a glass of milk to wash it down!

Prep Time20

Cook Time10

Chilling time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 299kcal

Author: Heather Perine

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!

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