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Turtle Cookies
Turtle Cookies are chewy double chocolate cookies that are studded with caramel and chopped pecans! Buttery, rich, and perfect for weekend baking therapy and the holidays!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 24 cookies
Calories: 206 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour (120g)
- ⅓ cup unsweetened cocoa powder (33g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup packed light brown sugar (110g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup Chopped Pecans (113g)
- 1 cup caramel bits (135g)
- ½ cup semisweet chocolate chips (90g)
For the Chocolate Drizzle:
- ⅓ cup semisweet chocolate chips (59g)
- 3 tablespoons unsalted butter
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in ¾ cup chopped pecans, ½ cup caramel bits, and ⅓ cup semi-sweet chocolate chips. Cover and chill for at least one hour.
- Scoop the chilled dough into heaping 1 tablespoon balls and roll into smooth balls between your palms. Press the remaining pecans, chocolate chips, and caramel bits onto the outside of the dough balls. Place on the prepared cookie sheets about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes or until the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cup of Yum
For the Drizzle:
- In a small bowl melt the chocolate chips and butter in the microwave in 15-second intervals, stirring between each, until smooth. Drizzle the chocolate over the cooled cookies. Let stand until the chocolate is set. Store in an airtight container for up to 1 week.
Notes
- Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture.
- Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to hydrate, allowing for chewier and loftier cookies and making it well worth the extra time and patience!
- Carefully melt the chocolate. Prevent scorched chocolate by melting it at short intervals in the microwave and stirring between each interval. Chocolate can burn or scorch very easily, so if you know that your microwave runs hot you can also heat the chocolate on medium-heat intervals.
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
101mg
(4%)
Potassium
110mg
(3%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
183IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.