Turtle cookies
How to make Turtle Cookies:
To make this recipe even easier, you could make the cookie dough one day in advance. Wrap it really well and refrigerate it.
Can I freeze turtle cookies?
You have two options for freezing these turtle cookies. The first option is to make the cookie dough, freeze it, and use it to make the cookies. The second option for freezing thumbprint cookies is to follow the recipe completely and make all cookies, allow them to cool completely, and then place them in a gallon freezer bag. When you are ready to eat them, allow them to come to room temperature on your counter top.
CONSIDER TRYING THESE POPULAR HOLIDAY TREATS:
- Homemade Caramels
- Caramel Chocolate Dipped Pretzel Rods
- Peppermint Candy Cane Brownies
- Chocolate Peppermint Bundt Cake
- Caramel Hot Chocolate
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Turtle thumbprint cookies are delicious chocolate cookies, rolled in pecans, filled with melted caramel and drizzled with melted chocolate.
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- ½ cup butter 1 stick
- 2/3 cup granulated sugar
- 1 large egg , separated
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup pecans , finely chopped
- 2/3 cup Kraft Caramel Bits or regular caramels, melted
- 1/2 teaspoon water
- Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.
- Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).
- Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.
- 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 as cookies will harden as they cool.
- As the cookies come out of the oven, gently re-press the indentations with a small spoon.
- 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: Drizzle with melted chocolate (or sprinkle with sea salt)!
Recipe Video
Adapted from The Kitchen is My Playground
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
I originally shared this recipe December 2013. I updated in November 2017 with new photos and clearer instructions.
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Whatever Dee-Dee wants says
Yum!
Pam from Over the Big Moon says
Looks SOOOOOOO yummy! Pinned and sharing on our FB page! Thanks ladies!
Lauren Allen says
Thanks Pam 🙂 You’re the best!
Jada Porter says
Hi Lauren…I made these cookies over the weekend for friends. They completely enjoyed them. However, I do have a question. Do you any tips on how to stop the cookie from spreading so much? I had to reshape them when they came out of the oven and indent them, as suggested, a little before putting the caramel in. GREAT recipe! Thanks…Jada
Kathleen says
Oh man, these look incredible! I have to make some. I wonder if I have any caramel bits. Yum!
Lauren Allen says
Thanks Kathleen! You could also use regular caramels or even make your own caramel sauce!
Whit says
I need some of these right now!!! yum
Anonymous says
Does the caramel harden back up or stay liquid?
Lauren Allen says
The caramel firms up a little to make it soft enough to eat easily. It’s only liquid when you poor it into the cookie hole and then it firms up perfectly!
Anonymous says
These look great, I was wondering when did you add the pecans? Before or after the caramel sauce? Thanks!
Lauren Allen says
You roll the cookie dough in egg whites, and then roll them in the crushed pecans. Then you bake them. Then you add the caramel sauce at the end, after the cookies are baked!
Natalie says
I have made these before and they taste great. However, I had a hard time storing them gifting them because you cannot stack them. The caramel sticks to even wax paper. Any ideas or solution to this? Thanks!
Lauren Allen says
Hi Natalie, Have you tried flash freezing them before storing them? Stick them in the freezer (uncovered) for 15-20 minutes. Then put wax paper in between the layers, cover them and freeze. That should work! To defrost them, take them out of the layers while they’re frozen, and then let them come to room temperature.
leah says
Can I use nut crunch instead of pecans?
Lauren Allen says
Hi Leah, I’m not sure what nut crunch is, but I”m sure you could substitute it without a problem!
Kristy @ Chocolate Slopes says
I also LOVE cookie exchanges! My friends and I started doing it a few years ago and now fight over how gets to host 🙂 And my husband LOVES turtle-anything so I may just have to make these along with other cookies to give away. Thanks for the idea!
Sandy wiggins says
Turtle thumbprint cookies, I just baked, are fantastic thanks for sharing recipe. I put them in a cookie tin . How long will they last? Other than the loved ones eating them all up. Will they last a week?, should they be in fridge? Can they be frozen. Just its my first time baking ahead for Christmas , I’m making these for our cousin cookie exchange. Testing them out before hand and they are outstanding!
Thanking you in advance.
Sandy
North of Toronto .
Lauren Allen says
Hi Sandy, I would stick them in the freezer on a baking sheet for about 20 minutes (called flash freezing them). Then put them in a container and put wax paper between each layer. Stick them back in the freezer until the day you want to serve them. On the day you want to serve them, take them out of the fridge, unstack them, and let them come to room temperature
Merlot @ Goddess of Baking says
I made these cookies and they turned out great! Check them out here:
http://goddessofbaking.blogspot.com/2014/12/turtle-thumbprint-cookies.html
Beth Smith says
My daughter makes theses often. They are from a Better Homes and Garden Cookbook. They are wonderful.
Sabrina says
Hi There,
I found that my caramel firmed up just a bit too much and difficult to chew or bite into.
Is there any tips and tricks so get it a bit more softer?
Thanks so much 🙂
Lauren Allen says
Hi Sabrina, it sounds like you cooked it too long. Rather than using a thermometer, the “firm ball” method is the best way to test it and make sure you don’t overcook it
Amanda says
I just tried this recipe and my cookies are really soft. Are they suppose to be like that. I feel like they are going to fall apart when anyone picks them up to eat.
Melissa Ackermann says
These were fun to make, beautiful and DELICIOUS! Would love a printable version of this recipe so I can keep it in with my holiday recipes… any chance of that??
Lauren Allen says
Hey Melissa, I just updated the recipe so you can print it now 🙂 I’m so happy you liked them!
Rebecca says
Does the caramel in these cookies harden/thicken enough after they’ve been set for a little while to stack them on top of each other in a container?
Lauren Allen says
H Rebecca, I would let them cool completely, then stack them with parchment paper between each layer so they don’t stick. Hope you enjoy them!
Sakina says
Just made these and they look exactly like your picture. Thank you so much for sharing this recipe?
Munni says
Hi there these cookies look amazing. Just had a quick question! What kind of butter do you use ? Unsalted or salted ? Also could I use margarine ?
Lauren Allen says
Unsalted butter! I would not use margaine.
Tonia says
Can you use in a mini cupcake pan with liners to bake?
Lauren Allen says
Hi Tonia, that should work fine!
Emily says
Would it work to just sprinkle the caramel bits in the indentation before baking or do you have to melt the caramel and pour it in?
Lauren Allen says
Hi Emily, the caramel bits wont melt properly if you do it that way, sorry! It only takes a few minutes to melt them. Just add them to a bowl with a little splash of water, and microwave them on half power, stirring every 30 seconds.
Dani says
My husband is all about his cookies and he said these are Thē BEST cookies he has ever had. I had to make extra so he could had everyone at work try them. Thanks for sharing!!!!!
Dylan Slemons says
I made these as my first cookie recipe ever, and they turned out great!!! I suggest buying caramel from Chick-Fil-A to use on the cookies! They come with the catering food trays but you can buy some for only $2 and it makes the cookie heavenly!
Sali says
The caramel hardened a lot. Is it ok to microwave them before serving to get it a bit softer? I put them in the freezer as suggested for 15 mins and now they are really hard.
Lauren Allen says
This sounds like the caramel was heated too much and that’s why it was so hard. I would not heat them in the microwave!
Linda says
What kind of chocalate to drizzle over. Can you use morsels
Lauren Allen says
Any chocolate that melts well. If using chocolate chips, just make sure it’s a high quality brand that will melt 🙂