If you’re craving the ultimate combo of chocolate, caramel, and pecans, you need to try these Turtle Cookies! Imagine a rich, chocolate cookie with a gooey caramel center, topped off with crunchy pecans—basically, the classic turtle candy in cookie form. These cookies are a crowd-pleaser, perfect for any occasion, or just for treating yourself. Plus, they’re super easy to make and dangerously addictive! Trust me, one bite and you’ll be hooked.
Looking for more delicious chocolate and nut recipes? You will love my German Chocolate Cupcakes, Easy Buckeye Recipe, and No-Bake Peanut Butter Bars!
Why You’ll Love This Recipe
- Easy to Make Yet Impressive: Despite looking fancy, these cookies are surprisingly easy to whip up, perfect for impressing guests or satisfying a sweet tooth.
- Great for Special Occasions: These cookies are perfect for holiday baking, parties, or gift-giving, making them a versatile option for any celebration.
- Crowd-Pleasing Flavor Combo: The classic mix of chocolate, caramel, and pecans is a universally loved combination that’s sure to win over any crowd.
These Turtle Thumbprint Cookies are no ordinary cookies. After making them over two dozen times, I’ve perfected the flavor and texture combo—rich chocolate, gooey caramel, and crunchy pecans come together in the most satisfying way. If you’ve ever craved turtle candy in cookie form, this is the recipe you’ve been waiting for!
You need to try these. They’re easy to make, always a crowd-pleaser, and make you look like a baking pro. Whether for a holiday, party, or a sweet treat for yourself, these cookies hit the mark every time. Trust me, after all the testing, they’ll be your new go-to dessert!
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Ingredients You’ll Need
Here’s a quick rundown of the key ingredients you’ll need to make this turtle cookie recipe. Each one plays a role in achieving the perfect flavor and texture:
- Flour: All-purpose or white whole wheat both work well. Whole wheat adds a bit more texture, while all-purpose keeps it soft.
- Cocoa & Salt: Stick to regular cocoa powder, as Dutch-processed will change the flavor. If you use salted butter, skip adding extra salt.
- Butter: Unsalted butter is ideal for better control of the salt level, but if using salted butter, just omit any additional salt from the recipe.
- Sugar: Classic granulated sugar provides a clean, sweet flavor.
- Egg: One large egg is all you need. You’ll separate the yolk and white, so pay attention to that step.
- Milk: A little 2% milk or higher adds moisture and helps the dough come together. You could also use half and half for a richer texture.
- Vanilla: Pure vanilla extract is best to avoid any artificial aftertaste in the final cookie.
- Pecans: Use unsalted pecans and chop them small. This helps them stick to the cookie dough better during rolling.
- Caramels: Individually wrapped caramels for dipping apples work perfectly here. Be sure to melt them slowly to avoid burning.
- Cream: Heavy cream smooths out the caramel and keeps it soft in the cookie centers.
Variations and Substitutions
Here are some fun variations and substitutions you can try with these pecan caramel cookies:
- Chocolate Swap: Switch out the cocoa powder for Dutch-processed cocoa if you prefer a deeper, richer chocolate flavor. Just be aware the taste will be slightly different.
- Nuts: Not a fan of pecans? Try using walnuts, almonds, or even hazelnuts for a twist on the classic turtle combo.
- Sea Salt Caramel: For an extra flavor boost, sprinkle a little flaky sea salt over the caramel before baking to create a sweet-and-salty contrast.
- Add Chocolate Chips: Mix mini chocolate chips into the dough for a double-chocolate cookie experience.
- Salted Caramel: Use pre-made salted caramel sauce as a shortcut, just drizzle it into the centers for a quicker version.
These variations make it easy to customize the cookies to your taste!
Turtle Cookie Recipe
Here’s a quick overview of how to make these cookies. It’s a simple process that gives you delicious results every time. Just follow these steps for perfectly rich, chocolatey cookies with a gooey caramel center.
- Prepare the Pans: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or a silicone mat. Separate the egg whites and lightly whisk, setting the yolks aside for later.
- Make the Dough: Whisk the dry ingredients in a bowl and set aside. Beat the butter and sugar in a mixer until fluffy, then add the egg yolks, milk, and vanilla. Stir in the dry ingredients.
- Shape the Cookies: Roll the dough into 1-inch balls, dip them in the egg whites, then roll in chopped pecans.
- Bake: Place the cookies 2 inches apart on the trays and press a small well into the center of each. Bake for 10 minutes until the edges are firm.
- Add the Caramel: Melt caramels with cream in a pan while the cookies bake. Spoon caramel into the center of each cookie and enjoy!
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate) with this recipe for turtle cookies. I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process of rolling these turtle thumbprint cookies extra speedy.
Storage and Freezing Instructions
Storing:
Once your Turtle Cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. If you prefer, you can also refrigerate them to extend their freshness for up to a week. Just let them come to room temperature before serving for the best texture.
Freezing:
These cookies freeze well! After baking and cooling, place the cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight. You can even warm them slightly in the microwave for that freshly baked taste!
Expert Tips:
Chill the dough if it’s too soft: If your dough is sticky or hard to roll, pop it into the fridge for 20-30 minutes. This will make it easier to handle and help the cookies hold their shape.
Be careful when melting the caramels: Melt the caramels slowly over medium heat, stirring frequently. If the heat is too high, the caramel can burn or become too thick. You can add a bit more cream if needed to keep it smooth.
Watch the cookies while baking: Turtle cookies can overbake quickly. Look for the edges to be set, but the centers can still be a little soft. They will firm up as they cool.
Use a spoon to fill the wells: After baking, use a small spoon to fill the cookie wells with caramel. If the caramel hardens, gently reheat it to make it easier to spoon.
Let the cookies set before stacking: Give the caramel and chocolate time to fully set before stacking or storing the cookies to avoid them sticking together.
Recipe FAQs
Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Just be sure to let it soften slightly before rolling it into balls.
If your caramel is too thick, you can add a splash more heavy cream and reheat it gently on low heat, stirring until it smooths out. Be sure not to overheat it, as this can cause the caramel to harden.
If you are not a pecan fan you can leave them off. The base cookie tastes just like a brownie and is divine with or without the crunch nut exterior.
The cookies are ready when the edges are firm, but the centers may still look slightly soft. They will continue to firm up as they cool.
Yes, the cookies can be frozen even after the caramel and chocolate have been added. Just make sure they are completely set before freezing, and freeze them in a single layer before transferring to a container.
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Caramel Pecan Thumbprint Cookies
Ingredients
For the Cookie
- 1 large egg
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/4 cup pecans diced
For the Topping
- 16 caramels unwrapped
- 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F. Line two cookie trays with parchment paper or silicone baking mats to prevent sticking.
- Separate the egg whites from the yolks, placing each in a separate bowl. Lightly whisk the egg whites and set them aside. Save the yolks for later.
- In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt).
- In the bowl of an electric mixer, beat the softened butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add the saved egg yolks, milk, and vanilla extract, and mix until combined. Slowly stir in the dry ingredients until the dough forms.
- Scoop out 1-inch balls of dough. Roll each dough ball in the whisked egg whites, then in the chopped pecans, coating evenly.
- Place the cookies about 2 inches apart on the prepared baking trays. Use the back of a spoon or your thumb to gently press a small well into the center of each cookie. This is where the caramel will go.
- Place the trays in the oven and bake for 10-12 minutes, or until the edges of the cookies are firm.
- While the cookies are baking, melt the caramels and heavy cream together in a small saucepan over medium heat, stirring frequently. Once melted and smooth, remove from heat.
- Once the cookies have finished baking and have cooled slightly, spoon about 1-2 teaspoons of the caramel into the well of each cookie.
- For an extra touch, melt some chocolate (about ¼ cup) in the microwave in 20-second increments, stirring in between. Once smooth, drizzle the chocolate over the top of the cookies.
- Let the cookies cool completely before serving so the caramel can set. Enjoy your delicious Turtle Cookies!
Notes
- If you are not a pecan fan you can leave them off. The base cookie tastes just like a brownie and is divine with or without the crunch nut exterior.
Nutrition
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Comments & Reviews
simi says
Hello there! These cookies look divine! I wanted to find out how many cookies this recipe would yield?
Jesseca says
I didn’t keep track of the number of cookies when I created this recipe. I want to say 1-2 dozen but if you make it I would love to know how many you got!
Yvonne @ TriedandTasty says
These looks so delicious Jess! Definitely pinning!