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Chocolate Caramel Turtle Cookies Recipe

ByCaroline
Jump to Recipe· 4.6 from 5 reviews

If you’re a fan of rich, gooey, and utterly addictive cookies, you’re going to love what I have for you today. This Chocolate Caramel Turtle Cookies Recipe is the perfect blend of deep cocoa, melty caramel, crunchy pecans, and a luscious chocolate drizzle that will have you reaching for seconds (and thirds) without guilt. Trust me, once you try these, your cookie game will never be the same!

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Why This Recipe Works

  • Perfect Texture Balance: The cookies are soft and chewy with just the right edge crispness, thanks to the butter-sugar creaming and timing in the oven.
  • Flavor Harmony: Cocoa powder grounds the chocolate flavor without overwhelming the caramel and pecan notes that bring so much warmth.
  • Layered Ingredients: Adding caramel, nuts, and chocolate chunks both inside and on top gives a delightful surprise in every bite.
  • Simple Yet Impressive: From basic pantry staples to a luscious drizzle, each step makes these cookies feel special without any stress.
Chocolate Caramel Turtle Cookies, caramel brownie cookies, gooey turtle cookies, chocolate caramel dessert, pecan caramel cookies - A tray with 15 dark brown round cookies arranged in five rows and three columns, each cookie topped in the center with a caramel pool. Around the caramel are small pieces of chopped pecans and chocolate chips scattered over the cookies. The tray is beige and placed on a white marbled surface. Above the tray are four small white bowls containing dark chocolate chips, pecan halves, whole caramel candies, and light brown sugar. A white and yellow striped cloth is placed on the bottom left corner of the surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Chocolate Caramel Turtle Cookies Recipe plays a flavorful and functional role. I always aim for fresh butter and good-quality caramels because these truly elevate the cookie’s richness and chewiness.

Chocolate Caramel Turtle Cookies, caramel brownie cookies, gooey turtle cookies, chocolate caramel dessert, pecan caramel cookies - Flat lay of unsalted butter sticks softened, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of all-purpose flour, a small white bowl of unsweetened cocoa powder, a small white bowl of baking soda, a small white bowl of salt, a simple white ceramic dish holding chopped soft caramels, a simple white ceramic dish with chopped pecans, a small white bowl filled with chocolate chips, and a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Softened butter gives the dough richness and helps with that soft yet cakey texture.
  • Granulated Sugar: Helps cookies spread just right and adds a nice crisp edge.
  • Light Brown Sugar: Adds moisture and the subtle molasses flavor that pairs perfectly with caramel.
  • Eggs: Bind everything together and give the cookies structure.
  • Vanilla Extract: A classic flavor booster that rounds out the sweetness.
  • All-Purpose Flour: The sturdy base that lets us pack in the mix-ins without the cookies falling apart.
  • Unsweetened Cocoa Powder: Deepens the chocolate flavor while keeping the dough tender.
  • Baking Soda: Gives a gentle lift and lightness to balance the density from mix-ins.
  • Salt: Enhances sweetness and cuts through richness — don’t skip it!
  • Soft Caramels: For those melty pockets of gooey caramel – I chop them evenly to distribute and press some on top for oozing goodness.
  • Pecans: Adds crunch and a toasty nuttiness that complements the sweet caramel and chocolate perfectly.
  • Chocolate Chips: More chocolate goodness both inside and sprinkled on top for melty bites.
  • Chocolate Chips & Coconut Oil (for drizzle): The drizzle ties it all together visually and flavor-wise with silky melted chocolate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this Chocolate Caramel Turtle Cookies Recipe with friends, but I also love how easy it is to make it your own. You can tweak the nuts, swap caramels for a different soft candy, or even add a pinch of espresso powder for a mocha twist. It’s all about what makes you happiest biting into that first cookie!

  • Nut-Free Version: I’ve swapped pecans for toasted coconut flakes or sunflower seeds when making these for nut-allergic friends, and they still DELIVER on texture and flavor.
  • Extra Chewy: For a super gooey center, I add an extra half cup of soft caramels into the dough and press a whole caramel chunk on top instead of chopped pieces.
  • Seasonal Twist: Around the holidays, I sprinkle a tiny bit of flaky sea salt on top before baking to balance sweet and salty beautifully — it’s a family favorite!

Step-by-Step: How I Make Chocolate Caramel Turtle Cookies Recipe

Step 1: Cream Butter and Sugars till Fluffy

I start by beating my softened butter with both the granulated and brown sugars. It’s so important to get this mixture light and fluffy, about 3 to 5 minutes with a stand mixer or hand mixer. This sets the stage for tender, airy cookies. Don’t rush—this step makes a big difference!

Step 2: Add Eggs and Vanilla

Next, I add in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then comes the vanilla extract, which gives that comforting, warm flavor we all crave. Your batter will start looking smooth and glossy here.

Step 3: Mix Dry Ingredients

I whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. This ensures even distribution so your cookies rise evenly and have that rich chocolate flavor without any bitter pockets.

Step 4: Combine Wet and Dry

Slowly fold the dry into the wet ingredients just until combined. I always remind myself not to overmix here because that can lead to tough cookies – you want the dough soft and tender.

Step 5: Fold in Caramel, Pecans, and Chocolate Chips

Here’s where the magic happens: I fold in a cup of chopped caramels, pecans, and chocolate chips to the dough. Don’t skip reserving some to press on top! It makes the cookies look gorgeous and adds more melty bites.

Step 6: Scoop, Top, and Bake

Use a cookie scoop or tablespoon to drop rounded dollops onto parchment-lined baking sheets, spacing them about 2 inches apart because these babies spread a bit. Press a piece of reserved caramel gently into each dough ball and sprinkle remaining pecans and chocolate chips on top. Bake at 350°F for 10-12 minutes, watching for edges to set while the centers stay soft.

Step 7: Chocolate Drizzle Fun

After the cookies cool at least 5 minutes on the sheet, I melt 1/2 cup chocolate chips with 1 teaspoon of coconut or vegetable oil in short bursts in the microwave. Then, I drizzle the chocolate over the cookies using a small snip cut in a ziplock bag for neat lines. Chill for a few minutes if you want the drizzle to set faster.

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Tips from My Kitchen

  • Don’t Overbake: Pull your cookies out when the edges look set but the centers are still soft – they’ll firm up as they cool and stay chewy.
  • Caramel Chopping: Chop your soft caramels evenly to avoid big blobs that overpower or tiny bits that melt into nothing.
  • Chocolate Drizzle Shortcut: Adding a teaspoon of oil helps the melted chocolate stay smooth and drizzle nicely without hardening too fast.
  • Use Parchment Paper: This prevents sticking and makes cleanup a breeze – trust me, it pays off every time!

How to Serve Chocolate Caramel Turtle Cookies Recipe

Chocolate Caramel Turtle Cookies, caramel brownie cookies, gooey turtle cookies, chocolate caramel dessert, pecan caramel cookies - The image shows a close view of a dark brown chocolate cookie with a cracked surface, topped with small pieces of walnuts in uneven spots. The cookie is split open in the middle, revealing a stretchy, shiny caramel layer that drips slightly between the two halves. A grid of smooth milk chocolate drizzles covers the top of the cookie. Around the main cookie, other similar cookies with the same chocolate drizzle pattern and walnut pieces are visible, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with garnishes — a sprinkle of flaky sea salt right after drizzling the chocolate really amps up the taste. Sometimes, I add a few whole pecans on top for an extra pretty touch if it’s a gift batch.

Side Dishes

These cookies steal the spotlight, but pairing them with a cold glass of milk or a cup of strong coffee is my favorite combo. If you’re serving at a party, whipped cream-topped hot chocolate complements the cookies beautifully.

Creative Ways to Present

For special occasions, I like arranging the cookies in a circle on a pretty platter with edible gold leaf accents or festive sprinkles while the drizzle is still tacky. Gift-wrapped in cellophane bags tied with a satin ribbon, they make fabulous homemade presents!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering with parchment paper so they don’t stick together. They stay fresh and chewy for about 4-5 days (if they last that long!).

Freezing

I’ve frozen the cookie dough balls before baking with great success. Just scoop them onto a tray, freeze until firm, then transfer to a ziplock bag. Bake straight from frozen adding a couple of minutes to the baking time. Super handy for last-minute cookie cravings!

Reheating

To enjoy leftovers warm, I pop a cookie in the microwave for about 10-15 seconds. It refreshes the gooey caramel and softens the chocolate drizzle slightly—a little indulgence that feels fresh-baked!

FAQs

  1. Can I use store-bought caramel bits instead of chopping soft caramels?

    Great question! Store-bought caramel bits tend to be firmer and less gooey, so while you can use them, I recommend mixing them with some chopped soft caramels or slightly warming them before adding to get that melty texture. Soft caramels really give the cookies their signature chew and gooiness.

  2. Can I substitute pecans with other nuts?

    Absolutely! Walnuts or almonds work wonderfully as alternatives if you’re not a pecan fan or want to switch it up. Just toast them lightly to bring out the best flavors and crunch.

  3. How do I prevent the cookies from spreading too much while baking?

    Make sure your butter isn’t melted but just softened, and chill your cookie dough for 30 minutes before baking if you want firmer, thicker cookies. Also, spacing your dough balls about 2 inches apart helps maintain shape during baking.

  4. Can I make the chocolate drizzle ahead of time?

    Yes! You can melt the chocolate and do the drizzle before serving. Just keep the cookies refrigerated after drizzling and let them come to room temp before eating for the best texture and flavor.

Final Thoughts

You know, this Chocolate Caramel Turtle Cookies Recipe has become my go-to when I want to impress friends or treat myself to something truly special. The balance of chocolate, caramel, and pecan flavors is just the kind of homey indulgence that feels like a warm hug from the kitchen. I can’t wait for you to try it and see how easy it is to bake these little delights that taste so gourmet. So grab your mixing bowl — your sweet tooth is in for a real treat!

Print
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Chocolate Caramel Turtle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these rich and gooey Turtle Cookies featuring a perfect balance of soft caramels, crunchy pecans, and chocolate chips, all wrapped in a tender cocoa cookie dough and finished with a luscious chocolate drizzle.

Ingredients

For the Cookies:

  • 1 cup unsalted butter (2 sticks, softened)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped soft caramels, divided
  • 1 1/2 cups chopped pecans, divided
  • 1 1/2 cups chocolate chips, divided

For the Chocolate Drizzle:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: Beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
  5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing gently until just combined to avoid overworking the dough.
  6. Fold in Mix-ins: Fold in 1 cup each of the chopped soft caramels, chopped pecans, and chocolate chips. Reserve the remaining 1/2 cup of each for topping the cookies.
  7. Scoop and Shape Dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Insert Caramel and Top: Press a piece of the reserved soft caramel into the center of each cookie dough ball, then sprinkle the tops with the reserved chopped pecans and chocolate chips.
  9. Bake: Bake the cookies in the preheated oven for 12 minutes until edges are set but the centers remain soft and chewy.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for at least 5 minutes to firm up before transferring.
  11. Melt Chocolate Drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
  12. Drizzle Chocolate: Place melted chocolate into a ziplock bag, snip a small corner, and gently squeeze to drizzle the chocolate over cooled cookies.
  13. Set Drizzle: Allow the chocolate drizzle to set at room temperature or refrigerate for a few minutes to speed up hardening before serving.

Notes

  • Use soft caramels for easy folding and melting in the cookies.
  • Be careful not to overbake; cookies should be soft in the center to maintain gooey texture.
  • Substitute pecans with walnuts if preferred for a different nutty flavor.
  • For a dairy-free option, use vegan butter and dairy-free chocolate chips.
  • Ensure parchment paper is used to prevent sticking and ease cleanup.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190 kcal
  • Sugar: 15 g
  • Sodium: 80 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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