Turtle Cookies (original) (raw)

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_This homemade Turtle Cookies recipe starts with delicious chocolate cookies rolled in pecans and baked, then filled with melted caramel. They're as delicious as they are beautiful.

A plate of chocolate Turtle Cookies filled with caramel and drizzled with chocolate.

Let me tell you, these turtle thumbprint cookies have been the star of many Christmas Cookie Exchanges because they have the “wow” factor in appearance but tastes amazing too. And the best part, is they're EASY to make, and they even freeze well too.

I first shared this recipe back in 2013, after making it when I saw it on Pinterest from The Kitchen is My Playground. It's been a favorite every since–a chewy, brownie-like cookie coated in pecans and a chewy caramel center. YUM!

Here you can browse all of my Christmas recipes, and don't miss my Homemade Caramels, Peppermint Brownies, Gingerbread Cake, Grasshopper Pie, and Cranberry Fluff Salad.

How to make Turtle Cookies:

Make Cookie Dough: Combine flour, cocoa, and salt in a bowl. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in the egg yolk, milk, and vanilla then stir in the flour mixture, just until combined. Cover and chill cookie dough in the fridge for one hour.

Two images showing a chocolate cookie dough recipe before and after the cocoa and flour are combined.

Roll In Pecans: Whisk egg whites in a small bowl until frothy. Pour chopped pecans in another shallow bowl. Roll cookie dough into small balls (I made 20 cookies), roll in the frothy egg whites, then press in the chopped pecans. Place on baking sheet.

Two images showing how to make turtle cookies by rolling chocolate cookie dough in a bowl of egg whites and chopped pecans.

Bake: Use a small measuring spoon and make an indentation in the center of each cookie dough ball. Bake at 350°F for 10-12 minutes, or just until set. Be careful not to over bake since they will harden as they cool. When they come out of the oven, gently re-press the indentation with a small spoon.

Two images showing a caramel pecan turtle cookies recipe with a teaspoon pressing into each chocolate cookie to make an indentation for the caramel.

Add Caramel: Microwave caramel and water at 30-second intervals, stirring after each one. Repeat until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into each indent on the cookies. Optional: Drizzle these pecan turtle cookies with melted chocolate and/or sprinkle with sea salt.

Two images showing the best caramel turtle cookies recipe with caramel filling each indentation, then after they are set and drizzled with chocolate.

Freezing Instructions:

To Freeze: You can make the cookie dough and freeze it for later, or you can freeze baked turtle cookies in a freezer safe container for up to 3 months.

More Holiday Cookies:

Chocolate Cookies:

▢ 1 cup all-purpose flour, (125 grams)
▢ 1/3 cup unsweetened cocoa powder, (28 grams)
▢ 1/4 teaspoon salt
▢ ½ cup butter, (113 grams)
▢ 2/3 cup granulated sugar, (134 grams)
▢ 1 large egg, , separated
▢ 2 Tablespoons milk
▢ 1 teaspoon vanilla extract
▢ 1 cup pecans, , finely chopped

Caramel:

▢ 2/3 cup Kraft Caramel Bits, or regular caramels, melted
▢ 1/2 teaspoon water

Optional Melted chocolate drizzle:

▢ 2 oz Semi-sweet chocolate
Cookie dough: Combine flour, cocoa and salt. In a separate bowl mix butter and sugar until light and fluffy, 2-3 minutes. Mix in the egg yolk, milk, and vanilla. Stir in flour mixture, just until combined.
Chill dough in the refrigerator for one hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Pecan coating: Whisk egg white in a bowl until frothy. Place finely chopped pecans in another shallow bowl. Remove cookie dough from fridge and roll into 20 small balls. Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on baking sheet.
Indent: Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
Bake at 350 Degrees F for about 10-12 minutes, or just until set. Don't over-bake (cookies will harden as they cool). As the cookies come out of the oven, gently re-press the indentations with a small spoon.
Caramel: In a microwavable bowl, mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.
Optional Chocolate Drizzle: Melt chocolate in a double boiler or in the microwave until smooth. Drizzle cookies with melted chocolate. Sprinkle with flake salt, if desired.

Freezing Instructions: You can make the cookie dough and freeze it for later, or you can freeze baked turtle cookies in a freezer safe container for up to 3 months.

Calories: 162kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 90mg, Potassium: 73mg, Fiber: 1g, Sugar: 12g, Vitamin A: 164IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe December 2013. I updated in November 2017 and December 2024.

Recipe originally adapted from adapted from The Kitchen is My Playground.

Published December 9, 2024

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.