Introduction

Turtle Cookies are a delightful treat combining rich chocolate, crunchy pecans, and gooey caramel. These bite-sized cookies offer a perfect balance of textures and flavors, making them a favorite for any occasion.

A white plate holds a stack of round cookies with three visible layers: the outer layer is covered in chopped nuts with a rough texture, the middle layer is dark chocolate cookie base, and the center layer is smooth caramel with a shiny surface. Each cookie is drizzled on top with thin lines of melted milk chocolate, adding a glossy finish. More cookies are visible in the background on the white marbled surface, which is sprinkled with scattered chopped nuts. A glass jar with white liquid is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams)
1/3 cup unsweetened cocoa powder (28 grams)
1/4 teaspoon salt
½ cup butter (113 grams)
2/3 cup granulated sugar (134 grams)
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup pecans, finely chopped
2/3 cup Kraft Caramel Bits or regular caramels, melted
1/2 teaspoon water
Optional: 2 oz semi-sweet chocolate (for drizzle)

Instructions

Step 1: In a bowl, combine the flour, cocoa powder, and salt. In a separate mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Step 2: Add the egg yolk, milk, and vanilla extract to the butter mixture and mix well. Gradually stir in the flour mixture just until combined. Chill the dough in the refrigerator for one hour.
Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 4: Whisk the egg white in a small bowl until frothy. Place the chopped pecans in another shallow bowl.
Step 5: Remove the chilled dough and roll into 20 small balls. Dip each ball first into the frothy egg white, then roll and press into the chopped pecans. Arrange the coated dough balls on the prepared baking sheet.
Step 6: Use the back of a small measuring spoon to gently make an indentation in the center of each dough ball.
Step 7: Bake the cookies for 10–12 minutes, or until just set. Avoid over-baking, as the cookies will harden while cooling. When removed from the oven, gently press the indentations again if needed.
Step 8: In a microwave-safe bowl, combine the caramel bits and water. Microwave in 30-second intervals, stirring each time, until melted and smooth (about 1–2 minutes).
Step 9: Spoon small amounts of the melted caramel into the indentations of each cookie.
Step 10: Optional: Melt the semi-sweet chocolate using a double boiler or microwave until smooth. Drizzle the chocolate over the cookies. Sprinkle with flake salt if desired.

Tips & Variations

For extra crunch, toast the pecans lightly before chopping and coating the cookies.
You can substitute walnuts for pecans if preferred.
If you don’t have caramel bits, unwrapped caramel squares can be used in the same way.
To make the cookies more festive, add a pinch of cinnamon to the dough.
Chilling the dough longer than one hour can help the cookies hold their shape better during baking.

Storage

Store baked Turtle Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookie dough or baked cookies in a freezer-safe container for up to 3 months. Thaw baked cookies at room temperature before serving. Reheat slightly in the microwave if you prefer the caramel warm.

How to Serve

A white plate holds several round cookies with three distinct layers: the outer edge is covered in chopped nuts creating a rough and light brown texture, the middle layer is a dark chocolate cookie base that is visible just inside the nut edge, and the top center is a smooth, glossy caramel disk in a rich golden brown color. Each cookie is drizzled with thin lines of milk chocolate over the caramel and cookie layers. The background features a white marbled texture sprinkled with chopped nuts, and in the back, a glass of milk and a couple more cookies rest slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds can be used as a substitute. Just chop them finely and proceed with the recipe as directed.

How do I prevent the caramel from hardening after baking?

Adding a small amount of water while melting the caramel helps keep it smooth and pourable. Be sure to add the caramel while the cookies are still warm to help it set nicely without becoming too hard.