Turtle Cookies

No ratings yet

Rich chocolate cookies rolled in crunchy pecans and finished with a luscious caramel drizzle. These Easy Turtle Cookies start with a boxed cookie mix, making them quick to prepare while delivering all the flavors of classic turtle candies.

Prep Time15

Cook Time12

Additional Time45

Total Time1 12

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jamie Sherman

Equipment

Ingredients

1 package chocolate chip cookie mix (17.5-ounces)
⅓ cup cocoa powder
10 tablespoons salted butter softened
1 large egg
4 tablespoons heavy cream
⅓ cups chopped pecans
1⅔ cups chopped pecans
1 cup caramel bits
1½ tablespoons heavy cream

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together the chocolate chip cookie mix and cocoa powder.
1 package chocolate chip cookie mix, ⅓ cup cocoa powder
Add the softened butter, egg, and 4 tablespoons of the heavy cream. Beat with a hand mixer or stand mixer until a soft, slightly sticky dough forms.
10 tablespoons salted butter, 1 large egg, 4 tablespoons heavy cream
Stir ⅓ cup of the chopped pecans into the dough. Place the remaining 1⅔ cups of chopped pecans in a shallow bowl.
⅓ cups chopped pecans, 1⅔ cups chopped pecans
Scoop the dough using a 1½ tablespoon cookie scoop. Roll each dough ball lightly in the chopped pecans and place on the prepared baking sheets about 1½ inches apart.
Bake for 9-12 minutes, or until the edges are set and the tops are cracked.
Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Add the caramel bits and the remaining 1½ tablespoons heavy cream to a microwave-safe bowl.
1 cup caramel bits, 1½ tablespoons heavy cream
Microwave for 30 seconds and stir well.
Continue microwaving in 10-15 second intervals, stirring after each, until the caramel is smooth. If needed, stir in 1 teaspoon of additional heavy cream to thin.
Drizzle the caramel over the cooled cookies. Serve immediately or allow the caramel to set before storing.

Notes

🥡 Storage

Store the cookies in an airtight container at room temperature for 2 to 3 days.
For longer storage, refrigerate them for up to 1 week. Place parchment paper between layers to keep the caramel from sticking.

♨️ Reheating

These cookies are best enjoyed at room temperature.
If you'd like a softer caramel topping, microwave an individual cookie for 5 to 8 seconds.

❄️ Freezing

Freeze baked cookies in an airtight freezer container for up to 3 months.
Separate layers with parchment paper. Thaw at room temperature before serving.
You can also freeze the unbaked dough balls and bake directly from frozen, adding 1 to 2 minutes to the baking time.

💡 Tips for Best Results

Measure the cocoa powder accurately for the best texture.
Use softened, not melted, butter.
Avoid overmixing the dough.
Roll gently in the pecans so they stick without being pressed into the dough.
Do not overbake. The cookies will continue to set as they cool.
Microwave the caramel in short bursts, stirring frequently.
Let the cookies cool before adding the caramel drizzle.

🍳 Alternate Cooking Methods

No alternate cooking methods are recommended for this recipe.

♻️ Leftovers

Leftover cookies make a delicious ice cream topping when chopped.
They can also be crumbled over brownies, cheesecake, pudding, or yogurt for an easy dessert.

📝 Notes

If your dough feels too soft, chill it for 20 to 30 minutes before scooping.
If the caramel becomes too thick, stir in additional heavy cream one teaspoon at a time.
For a festive presentation, sprinkle flaky sea salt or chopped pecans over the caramel before it sets.
Cookie mixes can vary slightly between brands, so baking times may vary by a minute or two.

Nutrition