This homemade Turtle Cookies recipe starts with delicious chocolate cookies rolled in pecans and baked, then filled with melted caramel. They’re as delicious as they are beautiful.
Turtle Cookies
Turtle CookiesLet me tell you, these turtle thumbprint cookies have been the star of many Christmas Cookie Exchanges because they have the “wow” factor in appearance but tastes amazing too. And the best part, is they’re EASY to make, and they even freeze well too.
I first shared this recipe back in 2013, after making it when I saw it on Pinterest from The Kitchen is My Playground. It’s been a favorite every since–a chewy, brownie-like cookie coated in pecans and a chewy caramel center. YUM!
Here you can browse all of my Christmas recipes, and don’t miss my Homemade Caramels, Peppermint Brownies, Gingerbread Cake, Grasshopper Pie, and Cranberry Fluff Salad.
How to make Turtle Cookies:
Make Cookie Dough: Combine flour, cocoa, and salt in a bowl. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in the egg yolk, milk, and vanilla then stir in the flour mixture, just until combined. Cover and chill cookie dough in the fridge for one hour.
Roll In Pecans: Whisk egg whites in a small bowl until frothy. Pour chopped pecans in another shallow bowl. Roll cookie dough into small balls (I made 20 cookies), roll in the frothy egg whites, then press in the chopped pecans. Place on baking sheet.
Bake: Use a small measuring spoon and make an indentation in the center of each cookie dough ball. Bake at 350°F for 10-12 minutes, or just until set. Be careful not to over bake since they will harden as they cool. When they come out of the oven, gently re-press the indentation with a small spoon.
Add Caramel: Microwave caramel and water at 30-second intervals, stirring after each one. Repeat until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into each indent on the cookies. Optional: Drizzle these pecan turtle cookies with melted chocolate and/or sprinkle with sea salt.
Freezing Instructions:
To Freeze: You can make the cookie dough and freeze it for later, or you can freeze baked turtle cookies in a freezer safe container for up to 3 months.
More Holiday Cookies:
- Gingerbread Cookies
- Chocolate Marshmallow Cookies
- Super Soft Sugar Cookies
- Red Velvet Cookies
- Reindeer Cookies
- Ginger Molasses Cookies
- Pecan Sandies
- Christmas Cornflake Wreaths
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Recipe
Turtle Cookies
Equipment
- Hand mixer (optional)
- Stand Mixer (optional)
Ingredients
Chocolate Cookies:
- 1 cup all-purpose flour (125 grams)
- 1/3 cup unsweetened cocoa powder (28 grams)
- 1/4 teaspoon salt
- ½ cup butter (113 grams)
- 2/3 cup granulated sugar (134 grams)
- 1 large egg , separated
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup pecans , finely chopped
Caramel:
- 2/3 cup Kraft Caramel Bits or regular caramels, melted
- 1/2 teaspoon water
Optional Melted chocolate drizzle:
- 2 oz Semi-sweet chocolate
Instructions
- Cookie dough: Combine flour, cocoa and salt. In a separate bowl mix butter and sugar until light and fluffy, 2-3 minutes. Mix in the egg yolk, milk, and vanilla. Stir in flour mixture, just until combined.
- Chill dough in the refrigerator for one hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Pecan coating: Whisk egg white in a bowl until frothy. Place finely chopped pecans in another shallow bowl. Remove cookie dough from fridge and roll into 20 small balls. Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on baking sheet.
- Indent: Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
- Bake at 350 Degrees F for about 10-12 minutes, or just until set. Don't over-bake (cookies will harden as they cool). As the cookies come out of the oven, gently re-press the indentations with a small spoon.
- Caramel: In a microwavable bowl, mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.
- Optional Chocolate Drizzle: Melt chocolate in a double boiler or in the microwave until smooth. Drizzle cookies with melted chocolate. Sprinkle with flake salt, if desired.
Notes
Nutrition
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I originally shared this recipe December 2013. I updated in November 2017 and December 2024.
Recipe originally adapted from adapted from The Kitchen is My Playground.
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I made these cookies for Christmas. The caramel hardened too much. Had to replace the melted caramel with Marshmallow Fluff. Very tasty cookie. Will try again using caramel sauce instead:)
You have to use milk or cream to melt the caramels! These are delicious but the caramel got too hard once it cooled. I bake everyday for volunteers at a soup kitchen and even though I am a self taught baker, I have learned so much from baking so frequently.
They are a lot of work but worth it..just need the caramel to be softer. Thanks!
I made these over the weekend, they are SO good! Planned on freezing them for Christmas cookie boxes but already know they won’t last that long in this house!
I had minor issues with spreading but used a glass to round them back out when they got out of the oven and that helped a lot. Did half with semi-sweet chocolate drizzle and half with sea salt, both were winners! The caramel and chocolate drizzle sets well so they will work for cookie boxes.
Love this recipe! Looks so impressive in my Christmas Cookie Boxes.
I just made these for dessert and they are my new favorite cookies. Definitely making these again!
I’m make these cookies every year for about the last 13 years. I make them for Christmas, Net years and for my daughter’s birthday. My daughter and I always make them together They are absolutely delicious. I’m looking forward to making them with my future grandchildren.