Turtle Cookies
Soft and chewy chocolate cookies loaded with caramel pieces, pecans, and chocolate chips. These easy turtle cookies have crispy edges, gooey caramel puddles, and are ready in just 30 minutes with no chilling required!
Ingredients
- 1 ¼ cups 150g all purpose flour
- ¼ cup 21g natural unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- ½ cup 113g unsalted butter, softened
- ½ cup 107g brown sugar
- ½ cup 99g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup 85g semi-sweet chocolate chips, regular or mini size
- ½ cup chopped caramel squares use a knife to cut into small pieces
- ½ cup 57g chopped pecans
Instructions
- Prepare dry ingredients: Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat softened butter with brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed for about 2 minutes until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. Scrape down the bowl sides to ensure everything mixes evenly.
- Combine wet and dry: Gradually add the flour mixture to the butter mixture. Mix on low speed just until combined. Do not overmix.
- Fold in mix-ins: Add chocolate chips, chopped caramel pieces, and pecans. Fold them in gently with a spatula. The dough will be very thick.
- Form cookie dough balls: Use a cookie scoop (3 tablespoon size for large cookies) to portion dough into balls. Press extra caramel pieces, pecans, and chocolate chips onto the outside of each dough ball.
- Bake: Place dough balls on a silicone-lined baking sheet, leaving about 2 inches between each cookie. Bake at 350°F for 10-14 minutes, until edges just start to puff. Centers will look slightly underdone.
- Cool: Let cookies cool on the pan for 10 minutes before transferring to a cooling rack. They will firm up during this time.
Notes
Flour Measurement: Use the spoon and sweep method for accurate measuring. Too much flour makes cookies dry.
Butter Temperature: Butter should be softened to room temperature, not melted. It should leave an indent when pressed.
Caramel Squares vs Bits: Caramel squares melt better than caramel bits, creating gorgeous caramel puddles throughout the cookies.
Baking Time: For smaller cookies, reduce baking time to 10-12 minutes. For frozen cookie dough balls, add 1-2 extra minutes.
Storage: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
Freezing Baked Cookies: Freeze for up to 3 months in a freezer-safe container with parchment between layers.
Freezing Cookie Dough: Portion dough into balls, freeze on a baking sheet until solid (about 1 hour), then transfer to a freezer bag. Freeze for up to 3 months.
Make-Ahead: Wrap dough in plastic wrap and refrigerate for up to 24 hours. Let sit at room temperature for 10 minutes before scooping.
Gluten-Free Option: Substitute 1:1 gluten-free flour blend for all-purpose flour.
Butter Temperature: Butter should be softened to room temperature, not melted. It should leave an indent when pressed.
Caramel Squares vs Bits: Caramel squares melt better than caramel bits, creating gorgeous caramel puddles throughout the cookies.
Baking Time: For smaller cookies, reduce baking time to 10-12 minutes. For frozen cookie dough balls, add 1-2 extra minutes.
Storage: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
Freezing Baked Cookies: Freeze for up to 3 months in a freezer-safe container with parchment between layers.
Freezing Cookie Dough: Portion dough into balls, freeze on a baking sheet until solid (about 1 hour), then transfer to a freezer bag. Freeze for up to 3 months.
Make-Ahead: Wrap dough in plastic wrap and refrigerate for up to 24 hours. Let sit at room temperature for 10 minutes before scooping.
Gluten-Free Option: Substitute 1:1 gluten-free flour blend for all-purpose flour.
