Turtles are a delicious treat of chocolate, caramel, and pecans. I can never eat just one! When the opportunity to try a turtle cookie recipe presented itself, I had to jump on it!
This recipe by Live Well Bake Often makes a very chocolaty cookie stuffed with caramel. That’s right – a caramel center! These babies are best fresh from the oven or reheated in the microwave for 15 seconds to remelt the caramel. Yum!
Chocolate Turtle Cookies by Live Well Bake Often
1 1/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt (I always omit salt as a personal preference)
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
9-10 soft caramel candies, unwrapped and cut in half (or could use whole depending on the size of the cookies you’re making)
3/4 cup chopped pecans
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly ad the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or a silicon baking mat and set aside.
Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two Tbsp-sized pieces of cookie dough onto a prepared baking sheet. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans.
(My notes on this segment: Used a 1 1/2 Tbsp scoop for my cookies and used only one half of a caramel in each one. While this was tasty, I will add a whole caramel next time to get a better filled center. The amount of a caramel to add will vary depending on the size of the caramels you have. Rolling the dough in the pecans did not go as easily as I expected to. I ended up pressing the pecans into the top and sides as much as I could and many still fell off. I still ended up with enough pecans on the cookies but not nearly the coverage I was expecting based on the photos.)
Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely. (You’ll be tempted to try one fresh from the oven, but remember, the caramel is hot! Let the cookies become warm before trying them.)
Cookies may be stored on the counter in an air-tight container for up to five days. Cookies may also be frozen for up to three months. Thaw at room temperature before serving. (and remember, microwave for 15 seconds to get that gooey center back).