turtle cookies

Turtle thumbprint cookies have the best blend textures. Each chewy chocolate cookie is rolled in chopped pecans and filled with caramel!

Thumbprint Turtle Cookies

(125 g) all-purpose flour

(40 g) unsweetened cocoa powder

salt

(113 g

(133 g) granulated sugar

egg yolk (room temperature)

milk (room temperature)

vanilla extract

(150 g) pecans (finely chopped*)

soft caramel candies (I used Kraft caramels)

heavy cream (room temperature)

chocolate chips

shortening

Make cookie dough

In a medium bowl, whisk together flour, cocoa, and salt. Set aside.

With a stand mixer (or hand mixer), beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until combined, one more minute. Scrape down sides of the bowl if necessary. Reduce speed to low and slowly add flour mixture until just combined.

Chill dough

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Preheat oven

Once dough is chilled, preheat oven to 350&deg; F. Line a baking sheet with parchment paper and set aside.

Shape cookies

Place egg whites in one small bowl and chopped pecans in a separate small bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on prepared baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

Bake cookies

Bake until set, about 12 minutes. Once cookies are removed from the oven, gently re-press the indentations. Prepare caramel filling immediately.

Chocolate Turtle Cookies

Melt caramel

Place unwrapped caramels and cream in a bowl. Microwave together on 50% power level for 1 to 2 minutes, stopping to stir every 20 seconds until smooth.

Fill cookies with caramel

Transfer cookies to a wire rack and fill each cookie indentation with about 1/2 teaspoon of the caramel mixture (it's okay if the cookies are still warm).

Caramel Filling

Melt chocolate

Place chocolate and shortening in a small bowl. Microwave together on 50% power level for 1 to 2 minutes, stopping to stir every 20 seconds until smooth.

Drizzle chocolate over cookies

Transfer melted chocolate to a ziplock bag. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled turtle cookies.

Chocolate Drizzle (optional)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1505425780/k99byutj6ame0xdyltfi.mp4

Turtle cookies are the best Christmas cookies. The recipe uses a chocolate cookie dough, crushed pecans and gooey caramel making each bite taste like the candy!

Turtle Cookies are a baked, bite size brownie, loaded with pecans covering the outer rim then filled with a creamy caramel center for a total mouth watering holiday cookie! These turtle cookies are always a huge hit and gone in minutes of baking them.

Turtle Cookies

all-purpose flour

cocoa powder

butter (softened)

sugar

egg (separated, egg

Tablespoon milk

pecans (finely chopped)

soft caramel candies

heavy cream

semi-sweet chocolate

In a medium mixing bowl, combine flour, cocoa and salt. Set aside.

On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour.

Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball.

Bake at 350 degrees for about 12 minutes or until set. While they are baking prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.

Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies. Yield 24 cookies

Turtle Cookies are chewy double chocolate cookies that are studded with caramel and chopped pecans! Buttery, rich, and perfect for weekend baking therapy and the holidays!

all-purpose flour ((120 grams))

cocoa powder ((33 grams))

baking soda

unsalted butter (softened (113 grams))

light brown sugar ((110 grams))

sugar ((66 grams))

pecans ((113 grams))

caramel bits ((135 grams))

chocolate chips ((90 grams))

chocolate chips ((59 grams))

unsalted butter

Preheat the oven to 350F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.

Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in ¾ cup chopped pecans, ½ cup caramel bits, and ⅓ cup semi-sweet chocolate chips. Cover and chill for at least one hour.

Scoop the chilled dough into heaping 1 tablespoon balls and roll into smooth balls between your palms. Press the remaining pecans, chocolate chips, and caramel bits onto the outside of the dough balls. Place on the prepared cookie sheets about 2 inches apart.

Bake one sheet at a time for 10 to 12 minutes or until the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Cookies:

In a small bowl melt the chocolate chips and butter in the microwave in 15-second intervals, stirring between each, until smooth. Drizzle the chocolate over the cooled cookies. Let stand until the chocolate is set. Store in an airtight container for up to 1 week.

For the Drizzle:

As with prior recipes from this site, this one is wonderful! Easy to follow with helpful substitute options and delicious recipes,
 I had to substitute milk chocolate toffee bits and it was fine. I also compared dough just mixed  vs. chilled and results were same but my kitchen is cool. Lastly, I skipped the drizzle because of time constraints and the cookies are pretty sweet. 
I am such a fan of John Kanell and Preppy Kitchen!  (My new celebrity crush!)
His recipes are well written and easily reproducible. The very best part is the option to weigh ingredients making the measurements quick, simple and perfefectly consistent. Thank you!

🍫🍪❤️ The BEST chocolate chip cookies stuffed with TURTLES candies! Soft, chewy, and buttery with caramel and chocolate! They’ll be your new FAVORITE chocolate chip cookies!

Chocolate Chip Turtle Cookies

unsalted butter (browned)

brown sugar (packed)

cornstarch

salt (or

TURTLES® Minis (halved)

semi-sweet chocolate chips (plus more for topping each cookie)

Brown

Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

Scrape

Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.

Whisk

Add the egg, sugars, vanilla, and whisk to combine.

Stir

Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.

Add the TURTLES® Minis, chocolate chips, and stir to combine.

Portion

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 to 12 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a halved TURTLES® Minis on top of each mound of dough and add a few more chocolate chips for a visual pop of chocolate.

Chill

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Bake

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 13.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Cool

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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Turtle Cookies

Turtle Cookies

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Top 4 turtle cookies recipes from across the web

The most viewed turtle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thumbprint Turtle Cookies

Turtle Cookies

Turtle Cookies

Chocolate Chip Turtle Cookies

The most viewed turtle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine