These Chocolate Turtle Cookies are ultra decadent, soft, and delicious. Any chocolate lover will go crazy for this delicious cookie recipe!
The chocolate cookie base in this recipe is an incredible mix between a brownie and a cookie. It’s decadently divine if I do say so myself. Add in some chopped pecans and top it all off with a caramel drizzle and you have one decadent cookie that any chocolate lover will go crazy over. I’m telling you, these might be my new favorite cookie!
You can use unwrapped caramel candies in this recipe (as show in the photos) or you can use caramel bits. Caramel bits are little round bits of caramel that are easily melted. I’ve noticed that sometimes you can only find these in your grocery store during the fall–holiday baking season–so be on the lookout!
If you want to make it clear that there are nuts in these cookies, I recommend placing some halved pecans right on top in a decorative fashion. Not only will this be a clear indicator of nuts (which keeps my children at bay), it also adds a bit of style to them.
The price of nuts is always fluctuating. You can easily substitute walnuts in this recipe for a similarly delicious cookie treat. I guess they won’t technically be “turtle” cookies at that point, but your secret is safe with me!
These cookies should be stored in an airtight container once cooled. Be sure to cool the cookies completely before storing. The cookies should be stored in one layer to prevent the caramel from being transferred off the tops and onto the bottoms of other cookies. You can easily do this in a plastic bag, or you can use a tupperware container.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Chocolate Turtle Cookies
- 1 cup salted butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 cup milk chocolate chips
- 1 cup chopped pecans
- 14 baking caramels unwrapped
- 1 tablespoon heavy cream
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Cream together butter, sugar, and brown sugar using a stand mixer or hand mixer.
- Add in eggs and vanilla extract and beat until combined.
- Beat in cocoa powder, baking soda, and salt.
- Use a spoon or rubber spatula to stir in flour until combined. Stir in chocolate chips and pecans.
- Scoop out about two tablespoons of the cookie dough and roll into a ball and place on prepared pans. Repeat with remaining dough until you have 24 cookies. Place in the freezer for 30 minutes.
- Bake in the preheated oven for 12 minutes.
- Meanwhile, place unwrapped caramels and heavy cream into a microwave safe bowl. Place in the microwave for 30 seconds. Stir, and microwave again for 30 seconds. Continue until caramel is completely melted and smooth.
- Once the cookies are out of the oven drizzle with caramel and let cool completely on a wire rack.
I never comment on recipe websites, but these cookies are worth the time. These are probably the best cookies I’ve ever made, after sharing with my family and friends I already have requests for more cookies. I followed the directions exactly and they turned out perfect.
Yay! I’m so glad you liked them. I totally agree with you, these things are dangerously good!
What’s the difference between baking caramels and regular Kraft caramels?
These cookies are so decadent! Awesome!
I have Celiac Disease. Can I make these using a gluten free all purpose flour? Thank you.
Worth a try using a 1:1 blend designed for replacing all purpose flour.
I haven’t tried this but I can’t wait to try it it looks so delicious
Oh my goodness. Best recipe ever
These cookies were incredible. They were decadent ,so rich .a cross between cookie and brownie for sure. I added caramel chips to mines instead of drizzling on top. I also left out the nuts.it was not missed. I baked mines for 14 minutes though. Came out beautiful.
Can’t wait to try these we are a nut free home what do I have to add to eliminate nuts
You can simply omit the pecans in this recipe to make it nut free.
My family and I love them! These were a huge hit. They came out super thick and fudgy like a brownie. I stuffed the cookies with caramel instead of drizzling the caramel. So good. This is a keeper recipe for sure. 😋
OMG I have made the bomb cookies
This recipe works perfectly every time ? so yummy and they stay moist for so long! Looking forward to impressing the family at a Christmas party tomorrow. I even managed to make 26 cookies! I usually make a lot less than what recipes say, but these cookies are still a great size! Thanks for a wonderful recipe!
They are great.
What are the ingredient measurements in cups, etc ???
Both American and metric measurements are listed above in the recipe. The default is cups.
Do these freeze well?
Yes they do!
i couldn’t wait to try this recipe! They’re smelling amazing in the oven but they’re still in the shape of a ball and haven’t flattened out! What could I have done wrong? I feel like I followed the recipe to a T. We’ll see how they taste 🙂
Don’t worry, thicker cookies stay in a ball for quite some time in the oven but end up turning cookie shaped right near the end 🙂
So happy I came across this. I bake all of the Italian cookies for christmas every year and I always add some form of a new cookie and I have now found it. Two questions. Can you make these smaller as in 1 tbl size. Feel the 2 tbl would be to big for cookie trays and how long do you think they would stay fresh if they are in zip lock bags or good tupperware?
Yes, you can make smaller cookies. They are best when eaten within 3-5 days.