Turtle Cookies

Turtle Cookies (A Seat at the Table)

Have you ever had a turtle?  They’re a delicious family favorite candy from my childhood.  Pecans, encased in chewy caramel topped with sweet milk chocolate.  We used to get them around the holidays.  I’m still a big fan of the salty, sweet, crunchy, chewy combination.  These cookies are all of the delectable things I remember about turtle candies, but are honestly even better than the candies.  While I had to serve these at room temperature for Carroll Cafe, they’re probably best warm from the oven.  Make sure to let them cool a bit so you don’t burn your tongue on hot caramel (you’ll want all those taste buds!), but when the caramel is still warm…mmm it’s bliss.  I topped these with just a tiny sprinkle of Kosher salt to add a little extra salty to my sweet, and I highly recommend it.  I hope you give these a try, they could become your family’s favorite.

Turtle CookiesTurtle Cookies (A Seat at the Table)

Makes about 2 1/2 dozen large cookies (using a 4oz scoop)

Adapted from Rock Recipes

  • 5 cups all purpose flour
  • 1 cup Hershey’s special dark cocoa powder (or other good cocoa)
  • 2 tsp salt
  • 2 tsp baking soda
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 3/4 cups light brown sugar
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 4 tsp vanilla extract
  • 20 oz semisweet chocolate chips
  • 1 1/2 cups pecans, finely chopped
  • individually wrapped chewy caramel candies (about 3 dozen)
  • Kosher salt, optional (for sprinkling on top)

Preheat the oven to 350°F, and line a baking sheet with parchment paper.

Whisk together the flour, cocoa, salt, and baking soda.

In a large bowl, beat together the butter and sugars until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add in the vanilla extract and beat well.Turtle Cookie (A Seat at the Table)

Slowly add in the dry ingredients, mixing until just combined.  Stir in the chocolate chips.

Using a 4oz cookie scoop, scoop the dough onto the prepared baking sheet.  Roll the rounded top half in the chopped pecans, and place on the cookie sheet, about 2 inches apart.  Then press and unwrapped caramel candy into the center.

Bake for 12-15 minutes, or until set and the caramel looks like a puddle.  Let cool for about 5 minutes on the baking sheet, then remove to a wire rack to cool.

Print Friendly, PDF & Email

Leave a Comment