Chocolate Turtle Cookies

Full disclosure: I’ve actually never had a turtle candy. When I was a kid I convinced myself that I hated nuts (even though I’d never tried them), so I didn’t have them growing up. Now, for some reason, I’ve still never had them. I feel like the most common time to see them in stores is around Valentine’s Day, so maybe I’ll have one this year. Nevertheless, I get the general idea, which is pecans, caramel, and chocolate. Honestly, they sound like heaven.

So, why not make them into a cookie? It’s a different sort of idea, but I pretty much made a chocolate cookie, then rolled it in finely chopped pecans, baked it, and drizzled it in homemade caramel. I actually described the cookies that I made to my friends over Skype and one of them said, “Oh, like those Turtles candies?”. So that’s when you know you’ve successfully made your cookies mimic a candy.

The homemade caramel really takes these to the next level. I’ve made this homemade caramel recipe many times now and it always turns out absolutely delicious. Plus, it’s fairly easy! At least after the first time. I messed it up the first time because I didn’t let the sugar completely melt before adding the other ingredients, so it was clumpy caramel. So, make sure you let the sugar completely melt in that first step. That takes a lot longer than you think it will, but be patient.

Happy baking!

Chocolate Turtle Cookies

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 52 minutes

Yield: 2 dozen cookies

Chocolate Turtle Cookies

Soft and chewy chocolate cookies rolled in finely chopped pecans and drizzled with homemade salted caramel sauce. Just like the turtles candies!


  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 Tbsp. (30ml) milk
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 cup + 2 Tablespoons (52g) unsweetened natural cocoa powder
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (105g) finely chopped pecans
  • homemade salted caramel


  1. In the bowl of a stand mixer, beat the butter with the granulated sugar and brown sugar and mix well. Add the egg, vanilla extract, and milk and beat until combined.
  2. Add the baking soda, salt, and cocoa powder and mix well, then add the flour and mix until no streaks remain. Remove the cookie dough from the bowl and wrap in plastic wrap to form a disk (if you make it into a ball it will be harder to use after refrigeration). Refrigerate for at least 2 hours or up to 3 days.
  3. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Place the chopped pecans in a small bowl; set aside.
  4. Remove the dough from the refrigerator and roll out into balls of a heaping tablespoon. Place on parchment-lined baking sheets. Repeat until all the dough is used up.
  5. Take one ball of dough at a time and roll around in the finely chopped pecans, then place back on baking sheet. Bake cookies in the preheated oven for about 12 minutes. They will crack and the cracks may look slightly undercooked but they harden a lot when cooling.
  6. Let cool completely before drizzling with warm caramel.
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Recipe adapted from Sally’s Baking Addiction

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