These chocolate turtle cookies are a rich chocolate cookie filled with caramel, pecans, toffee and chocolate chips. The perfect chocolate lovers cookie!
Chocolate turtle cookies are a super chewy and rich chocolate cookie loaded with chewy caramel and toasty pecans. They're an easy cookie to whip up with or without a mixer, and no need to spend time chilling the dough.
For more chocolate recipes, try my chocolate shortbread cookies or my german chocolate cake.
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Why You Will Love These Cookies
- Toasted pecans: toasting the pecans adds so much yummy flavor to these cookies.
- Caramel: Gooey caramel and sweet toffee pieces taste so good with the rich chocolate cookie base.
- Quick & Easy: You don't need to chill this dough and no mixer required.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I love using salted butter in my baking, but feel free to use unsalted as well.
- Sugars: You will use both granulated sugar and brown sugar in these cookies.
- Cocoa Powder: I love using dutch process cocoa powder for an extra rich flavor, but unsweetened or black cocoa will work too.
- Caramel Bits: I find these at Target, Walmart or my local grocery store. You can also chop up your own caramel into small pieces.
- Toffee Bits: I love the little crunch these give, but you can skip if you don't have them.
- Pecans: I suggest toasting these before hand, but it's not necessary.
Step by Step Instructions
- Step 1: Start by toasting the pecans in a small saute pan over low heat for about 5-8 minutes. Set aside to cool.
- Step 2: In a large mixing bowl fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy. About 3-4 minutes. Add eggs and vanilla and mix together.
- Step 3: In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients.
- Step 4: Fold in all chocolate chips, pecans, caramel bits and toffee bits.
- Step 5: Scoop dough into balls using a ¼ cup cookie scoop.
- Step 6: Bake 6 cookies per sheet for 10-12 minutes, or until edges look cooked and firm. Sprinkle with flaked salt as soon as they're done baking.
Expert Baking Tips
- Make sure your butter isn't too soft or these cookies will spread too thin.
- If you can't find caramel bits you can get any chewy caramel and cut it into little pieces.
- If your cookies spread too thin or don't come out in a perfect circle, take a spatula or spoon and push in the edges of the cookie to help shape them.
FAQ
Absolutely! Cashews, pistachios, walnuts or peanuts would be great in these as well.
No, these cookies need a soft caramel that can hold it's shape while baking.
Yes, just sub in a 1:1 gluten free flour.
Storing & Freezing
These chocolate turtle cookies can be stored in an airtight container or a ziplock bag for 2-3 days at room temperature.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed, just add on an extra minute or two to baking.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Turtle Cookies
Ingredients
- 1 cup (227 g) salted butter
- 1 cup (220 g) brown sugar
- ½ cups (100 g) granulated sugar
- 2 large eggs room temp
- 2 teaspoon vanilla
- ½ cup (43 g) cocoa powder
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips
- ¾ cup (g) caramel bits
- ¾ cup (74.25 g) chopped toasted pecans
- ½ cup (g) toffee bits
- flaked salt for topping
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Start by toasting the pecans in a small saute pan over low heat for about 5-8 minutes. Set aside to cool.
- In a large mixing bowl fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy. About 3-4 minutes. Add eggs and vanilla and mix together.
- In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients.
- Fold in all chocolate chips, pecans, caramel bits and toffee bits.
- Scoop dough into balls using a ¼ cup cookie scoop.
- Bake 6 cookies per sheet for 10-12 minutes, or until edges look cooked and firm. Sprinkle with flaked salt as soon as they're done baking.
Sandy
The perfect chocolate cookie with the yummy mix ins! Love the chewy texture and so easy to make!
Natalie
How many grams of caramel bits and toffee?