Chocolate Turtle Cookies
Indulge in the irresistible decadence of Chocolate Turtle Cookies, the ultimate fusion of rich chocolate, gooey caramel, and crunchy pecans. These bakery-worthy treats start with a soft, fudgy cocoa-infused cookie base, rolled in chopped pecans for a nutty crunch, and crowned with a luscious caramel center. A drizzle of silky melted chocolate adds the perfect finishing touch, creating a stunning and delicious dessert that’s as beautiful as it is indulgent. Ready in under 35 minutes, these cookies are ideal for holiday gatherings, gifting, or simply satisfying your sweet tooth. Easy to make yet impressively elegant, Chocolate Turtle Cookies are sure to become a favorite on any dessert table. Perfect for chocolate lovers and caramel enthusiasts alike, these cookies are a must-try for your next baking adventure!
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Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 cups pecan halves, chopped
- 20 soft caramels, unwrapped
- 2 tablespoons heavy cream
- 0.5 cups semi-sweet chocolate chips
- 1 teaspoons vegetable oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer until creamy and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick.
Step 6
Fold the chopped pecans into the cookie dough using a spatula until evenly distributed.
Step 7
Roll the dough into tablespoon-sized balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Gently press down the center of each cookie with your thumb or the back of a spoon to create an indentation.
Step 9
Bake the cookies for 10-12 minutes, or until the edges are set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
While the cookies cool, prepare the caramel topping. In a small microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 15-20 second intervals, stirring between each, until the caramels are fully melted and smooth.
Step 11
Spoon a small amount of the melted caramel into the indentation of each cooled cookie.
Step 12
In another small microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil in 15-20 second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the caramel-topped cookies using a fork or piping bag.
Step 13
Let the cookies set at room temperature until the caramel and chocolate firm up. For faster setting, place them in the refrigerator for 15 minutes.
Step 14
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | (967.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4295.0 |
| Total Fat 255.9g | 0% |
| Saturated Fat 110.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 494.3mg | 0% |
| Sodium 1534.1mg | 0% |
| Total Carbohydrate 521.0g | 0% |
| Dietary Fiber 64.6g | 0% |
| Total Sugars 291.0g | |
| Protein 66.3g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 437.8mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2796.8mg | 0% |
Source of Calories