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4.6 from 48 votes

Chocolate Turtle Cookies

Moist, chewy, and full of chocolate, these Double Chocolate Turtle Cookies are complete with pecans and caramel. Best served warm & gooey.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24
Calories: 297 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup salted butter room temperature 8 ounces
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup brown sugar 150 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract 10 grams
  • 2 cups all-purpose flour 260 grams
  • 2/3 cup unsweetened cocoa powder* 65 grams
  • 3/4 teaspoon baking soda 5 grams
  • 1/4 teaspoon salt 2 grams
  • 1 cup mini chocolate chips**
  • ½ cup Chopped Pecans
  • ½ cup caramel bits 100 grams
For topping:
  • 12 Kraft caramel squares cut in half
  • 2/3 cup Ghirardelli Melting Wafers
  • 1/4 cup Chopped Pecans
  • sea salt for sprinkling optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or non-stick baking mats.
  2. Using a stand mixer (with the beater blade attachment), beat together the butter and sugars for two minutes on medium speed (4), scraping the sides of the bowl as needed. 1 cup salted butter, 3/4 cup granulated sugar , 3/4 cup brown sugar
  3. Add the eggs and vanilla until the mixture is light and fluffy. 2 large eggs, 2 teaspoons vanilla extract
  4. Add in the flour, cocoa, baking soda and salt. Mix the mixture until it is well blended. 2 cups all-purpose flour , 2/3 cup unsweetened cocoa powder*, 3/4 teaspoon baking soda , 1/4 teaspoon salt
  5. Add in the chocolate chips, pecans and caramel bits and mix until combined. 1 cup mini chocolate chips**, ½ cup chopped pecans, ½ cup caramel bits
  6. Use a 2-inch cookie scoop to scoop cookie dough balls onto baking sheets, leaving 2” between each cookie. You don’t have to roll them in balls if you don’t want to, but make sure they are a nice round shape with no scraggly edges.
  7. Press half of a square caramel in the top of the dough ball. Don’t flatten the cookies too much when you do this. 12 Kraft caramel squares cut in half
  8. Bake for 8-10 minutes. If you want the cookies to stay soft and chewy, do not overbake. We bake ours for about 9 minutes.
  9. If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
  10. Melt the chocolate wafers in a microwave safe bowl in 20 second increments, stirring between each interval, until the chocolate is completely melted. 2/3 cup Ghirardelli melting wafers
  11. Use a spoon to drizzle chocolate over the cookies, then immediately sprinkle the chopped pecans on top. Sprinkle with additional sea salt if desired. 1/4 cup chopped pecans, sea salt for sprinkling
  12. Allow the cookies to cool for 5 minutes on the pan, then remove to a wire rack to cool completely.

Notes

  • *To make my chocolate baked goods a deep chocolate color, I use a small amount of black cocoa powder along with regular cocoa powder. For this recipe, I used 1 tablespoon of black cocoa powder, then filled the remaining ⅔ cup with regular cocoa powder.
  • **I often use 1/2 cup of mini chocolate chips and 1/2 cup of regular chocolate chips. This helps the chocolate be more evenly distributed so you get some in every bite.
  • The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • These cookies are best served warm when the caramel is soft. If you can’t serve them right away, warm them for a few seconds in the microwave before eating to soften the caramel.
  • Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
  • Refer to the article above for more tips and tricks.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 38mg (13%) Sodium 165mg (7%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 284IU (6%) Vitamin C 1mg (1%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 38mg 13%
Sodium 165mg 7%
Potassium 135mg 3%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 284IU 6%
Vitamin C 1mg 1%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.