Chocolate Turtle Cookies.

Fudgy chocolate cookies with chocolate chips, pecans, and caramel. Like your favorite turtle chocolate candies in cookie form!

Chocolate Turtle Cookies - like your favorite turtle chocolate candies in cookie form! Recipe at sallysbakingaddiction.com

Welcome to recipe #1 of my Sally’s Cookie Palooza!

For the next 10 days, I will be sharing a new cookie recipe with you. Just in time for Christmas! Make sure your cookie jar is currently empty, because you’ll be making quite a few dozen soon. From sprinkles, to mint chocolate, to caramel, to coconut, to red velvet, to shortbread – I think you’ll all find a cookie to love.

Are you ready for 10 new cookie recipes? That’s a whole lot of Sally’s Baking Addiction. ;)

Chocolate Turtle Cookies - like your favorite turtle chocolate candies in cookie form! Recipe at sallysbakingaddiction.com

We’re going to start with something sort of amazing, wonderful, crazy, fudgy, nutty, caramel-y, and hands down AWESOME. Chocolate turtle cookies!

I was never a fan of pecans when I was little. When we had homemade pecan rolls every Christmas morning (among other things), I’d pick off all the nuts and give them to my mom. These days I’m completely nuts about them! (No pun intended, of course.)

Pecans, chocolate, and caramel make up one of my favorite candies: chocolate turtles. I took all of those flavors and turned them into one irresistible cookie. And you know what? These over-the-top cookies give chocolate turtle candies a run for their money.

Chocolate Turtle Cookies - like your favorite turtle chocolate candies in cookie form! Recipe at sallysbakingaddiction.com

You’ll start with my standard chocolate cookie recipe. This chocolate cookie dough is so versatile. You can make s’mores cookies, candy cane kiss cookies, inside out chocolate chip cookies, and salted caramel cookies.

The cookie dough requires chilling, so make sure you plan ahead. You must chill this cookie dough because it is much too sticky to form into balls. Plus, chilling the dough will reduce spread. You don’t want flat turtle cookies, trust me.

Chocolate Turtle Cookies - like your favorite turtle chocolate candies in cookie form! Recipe at sallysbakingaddiction.com

After the cookie dough has been chilled, roll into balls. Then, roll each into some crushed pecans and mini chocolate chips.

If you can’t find mini chocolate chips:

  • Feel free to roll the cookies in only crushed pecans.
  • You may add regular size chocolate chips to the chocolate cookie dough itself and then roll into just pecans.

The caramel is made from Werther’s Original® Baking Caramels. The same caramel I smothered on my Caramel Molasses Cookies.  You’ll need 14 caramels and 1 Tablespoon of cream (or milk). Cream or half-and-half will produce the best tasting caramel. Try to avoid using soy products or nonfat milk. You need dairy fat to make the best tasting and best textured caramel sauce.

Melt the caramels and cream over low-medium heat. Stir until completely melted, about 5-10 minutes. That’s it!

2 Ingredient Caramel Sauce-2

If you’d like to make caramel from scratch instead, try my salted caramel recipe (with step-by-step photos). Try that with or without salt as the cookie’s drizzle.

Chocolate Turtle Cookies - like your favorite turtle chocolate candies in cookie form! Recipe at sallysbakingaddiction.com

Get to baking, I promise there won’t be a chocolate crumb left!

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Chocolate Turtle Cookies

Fudgy chocolate cookies with chocolate chips, pecans, and caramel. Like your favorite turtle chocolate candies in cookie form!

This cookie dough requires at least 2 hours to chill.

Yield: 20 cookies

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

Cookies

  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup + 2 Tablespoons (79g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) milk
  • 1/2 cup (90g) mini semi-sweet chocolate chips
  • 3/4 cup (105g) chopped pecan pieces

Easy Caramel Sauce

Directions:

Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed. The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.

Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the mini chocolate chips and pecan pieces together in a small bowl. Scoop 1 Tablespoon of dough (mine was a little more - closer to 1.5 tbsp), mold into a ball, and roll into the chocolate chips/pecans. Repeat for each cookie. Place 10 balls onto each baking sheet. Bake each batch for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the caramel: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier.

Drizzle warm caramel over cookies and allow to set for at least 10 minutes.

Store cookies in an airtight container at room temperature for up to 4 days. Cookies without caramel may be frozen for up to 2 months. Store extra caramel in the refrigerator for up to 2 weeks. Use it on ice cream, these cookies, or use as a dipping sauce for fruit or graham crackers. Warm the caramel up for a few seconds before using in a recipe.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

 Happy Birthday SBA  

Before I leave you, I think it’s only appropriate to mention something sort of huge. Today, December 11th 2013, is Sally’s Baking Addiction’s 2nd anniversary. My first post ever holds a recipe that I still love to this day. I will never update those photos. Just a reminder of how hard work and dedication can take you far.

Thank you, from the bottom of my heart, for following me in the kitchen. From all my recipe disasters, successes, and cherished memories - thank you.

I wouldn’t be where I am today, lucky enough to call my passion my full time job, if it were not for you. :)

 

thank you