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    Home » Desserts » Turtle Cookies

    Turtle Cookies

    Published: Sep 8, 2020 · Modified: Mar 2, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Soft chocolate cookies packed with caramel bits and pecan pieces. Recipe includes step-by-step photos and tips to make perfect cookies.

    Row of turtle cookies in a wooden box

    Turtles are one of my favorite candies. So it was only a matter of time before those flavors found their way into a cookie. And they're pretty fantastic (if I do say so!).

    These turtle cookies are soft, rich chocolate cookies full of buttery caramels and crunchy pecans pieces. If you like turtle flavored anything, they're a must-make.

    Don't miss the step-by-step photos and tips below to help you make great cookies.

    How to make turtle cookies

    Butter in a silver mixing bowl

    In a large bowl, beat butter and shortening together until well-combined. Add sugars and beat until well-combined.

    Chocolate cookie dough in a silver mixing bowlMix in eggs and vanilla. Scrape down bowl as needed.

    Add flour, cocoa powder, baking soda, and salt. Stir in just until combined.

    Cover and chill dough for 30 minutes. Scoop dough by 1.5 tablespoon scoops.

    Turtle cookie dough on a baking sheet
    Press pieces of caramel and pecans into the outside of the cookie dough. Place cookie dough scoops 2 inches apart on the prepared baking sheet. Bake.

    stack of turtle cookies on a piece of parchment paperTips

    • Butter: I like to use salted butter, but you can use unsalted butter if you prefer. The butter should be at room temperature (72F). This means that the butter should be soft enough to dent when pressed but shouldn't lose shape when pressed. Overly warm butter can cause the cookies to bake out (spread too much).
    • Flour: It's important to properly measure the flour to avoid packing it in. To properly measure the flour, sift or stir the flour to break it up. Then lightly spoon into the measuring cup and level.
    • Cocoa powder: I use regular unsweetened cocoa powder in this recipe.
    • Caramels: I use caramels in place of caramel bits. The caramels soften up nicely, and I've found that the caramel bits stay harder in the cookies. To cut the caramels, I either use kitchen scissors to cut them or spray a knife blade with nonstick cooking spray to chop them up.
    • I press the caramels and nuts into the outside of the cookie dough because it makes for a prettier cookie.

    Plate of turtle cookies on a wooden cutting boardHow to store

    These cookies can be stored at room temperature in a sealed container for up to 4 days.

    Turtle cookies in a wooden cookie boxMore chocolate cookie recipes!

    • Chocolate Oreo Cookies
    • Easy Chocolate Chocolate Chip Cookies
    • Chocolate Chocolate Chip Pudding Cookies

    If you’ve tried this turtle cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Row of turtle cookies in a wooden box

    Turtle Cookies

    Soft chocolate cookies packed with caramel bits and pecan pieces. Check out the step-by-step photos and additional tips above the recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Chill: 30 minutes
    Total Time: 53 minutes
    Servings: 36 cookies
    Calories: 167kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Cookie sheets

    Ingredients

    • ¾ cup butter softened
    • ¼ cup shortening
    • 1 cup brown sugar packed
    • â…” cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 ¼ cups all-purpose flour
    • â…” cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ¼ salt
    • 11 ounce bag caramels in small pieces
    • â…” cup chopped pecans
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
    • In a large bowl, beat butter and shortening together until well-combined.
    • Add sugars and beat until well-combined.
    • Mix in eggs and vanilla. Scrape down bowl as needed.
    • Add flour, cocoa powder, baking soda, and salt.
    • Stir in just until combined.
    • Cover and chill dough for 30 minutes.
    • Scoop dough by 1.5 tablespoon scoops.
    • Press pieces of caramel and pecans into the outside of the cookie dough.
    • Place cookie dough scoops 2 inches apart on the prepared baking sheet.
    • Bake for 8-11 minutes. The edges should be set but the middles should look soft and slightly underdone.
    • Cool on baking sheet for 10 minutes.
    • Transfer to a wire cooling rack to finish cooling.

    Notes

    • Butter: I like to use salted butter, but you can use unsalted butter if you prefer. The butter should be at room temperature (72F). This means that the butter should be soft enough to dent when pressed but shouldn't lose shape when pressed. Overly warm butter can cause the cookies to bake out (spread too much).
    • Flour: It's important to properly measure the flour to avoid packing it in. To properly measure the flour, sift or stir the flour to break it up. Then lightly spoon into the measuring cup and level.
    • Cocoa powder: I use regular unsweetened cocoa powder in this recipe.
    • Caramels: I use caramels in place of caramel bits. The caramels soften up nicely, and I've found that the caramel bits stay harder in the cookies. To cut the caramels, I either use kitchen scissors to cut them or spray a knife blade with nonstick cooking spray to chop them up. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

     

    « Chocolate Marble Pumpkin Bread
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Dean

      March 02, 2021 at 3:00 pm

      5 stars
      These are so good!!!

      Reply
      • Kate

        March 02, 2021 at 3:14 pm

        Thank you so much!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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    616 shares