Chocolate Turtle Cookies Recipe

Chocolate Turtle Cookies Recipe

How To Make Chocolate Turtle Cookies

Delightfully sweet, fudgy, and extra nutty, these Chocolate Turtle Cookies are packed with chopped pecans, then topped with a tasty salted caramel drizzle.

Preparation: 15 minutes
Cooking: 12 minutes
Chill and Cool Time: 2 hours 25 minutes
Total: 2 hours 52 minutes

Serves:

Ingredients

  • 1cupall-purpose flour,spoon and leveled
  • ½cupnatural cocoa powder,unsweetened, plus an addiitonal 2 tbsp
  • 1tspbaking soda
  • tspsalt
  • ½cupbutter,unsalted, softened to room temperature
  • ½cupgranulated sugar
  • ½cuplight brown sugar,packed
  • 1large egg,at room temperature
  • 1tsppure vanilla extract
  • 2tbspmilk
  • ¾cuppecans,chopped
  • salted caramel,homemade

Instructions

  1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy.

  3. Scrape down the sides and the bottom of the bowl as needed.

  4. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined.

  5. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. 

  6. Turn the mixer off and pour the dry ingredients into the wet ingredients. 

  7. Turn the mixer on low and slowly beat until a very soft dough is formed. 

  8. Beat in the milk at medium speed. The dough will be very sticky. 

  9. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. (Chilling is mandatory.)

  10. Remove the cookie dough from the refrigerator, and allow to sit at room temperature for 10 minutes so it is not rock hard.

  11. Preheat the oven to 350 degrees F. 

  12. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  13. Scoop 1 tablespoon of the dough, form into a ball, and roll in the pecans. 

  14. Repeat for each cookie. Place 10 balls onto each baking sheet.

  15. Bake each batch for 10 to 12 minutes. 

  16. Remove from the oven and allow to cool on the cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.

  17. Drizzle the warm caramel over cookies, and allow to set for at least 10 minutes.

  18. Store cookies in an airtight container at room temperature for up to 4 days.

Recipe Notes

Make-ahead and freezing instructions: The ookies can be frozen for up to 2 months, with or without caramel. It’s best to be drizzled with caramel right before serving. The unbaked cookie dough balls (before rolling in pecans) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in chopped pecans. Bake as directed. Store any leftover caramel in the refrigerator for up to 2 weeks. Use it on ice cream, as a dipping sauce for fruit or graham crackers, and more. Warm the caramel up for a few seconds before using it in a recipe.

 

Nutrition

  • Calories: 132.21kcal
  • Fat: 7.92g
  • Saturated Fat: 3.43g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 2.92g
  • Polyunsaturated Fat: 1.06g
  • Carbohydrates: 15.20g
  • Fiber: 1.32g
  • Sugar: 8.82g
  • Protein: 1.82g
  • Cholesterol: 21.65mg
  • Sodium: 71.75mg
  • Calcium: 13.83mg
  • Potassium: 66.70mg
  • Iron: 0.76mg
  • Vitamin A: 43.62µg
  • Vitamin C: 0.04mg
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