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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Fun to make and so good! My neighbor said “don’t ever make these again!” “They’re way way too good!”
Get ready for a novel. These things are amazing! I followed instructions and took special note about Carmel getting too hard. I doubled this and I thought they were a chore to make! I really recommend 2 people. While one batch is coming out of the oven and getting the Carmel in the cookies and trying to get the next pan set, I was overwhelmed. Once chilled and balled I pressed the middle with the teaspoon, I ran the edge through the egg whites and then again through the pecans. As I made them I said “never again” but they are so darn good, I know I’ll make it again! Thanks for the great recipe. I did drizzle with chocolate and crushed sea salt.
Just using water to thin the caramel results in a very hard center. Must use heavy cream. 3Tbls for each 14 caramels.
Can the recipe be doubled?
Yes. Enjoy!
Found some. Thanks.
How long will they stay fresh?
This recipe is from the cookbook The perfect cookie, American test kitchen
I have made these several times with gluten free flour. They are easier than they seem and really good! They are like little gooey brownie bites. I am about tomake another batch tomorrow for quarantine comfort food. Thanks!
I didn’t use exact Kraft carmel bits listed but Kraft caramel cubes and they hardened after I put in center. Like hard, couldn’t bite hard. What did I do wrong? I microwaved with tad water and stirred as directions stated.
It sounds like the caramel cooked for too long, which would make it hard. Sorry!
I’ve been making a version of these for the last 20 years – I melt my caramel squares on the stove top 10 squares + 2 Tablespoons of heavy cream till melted over medium heat- stirring till melted and combined. Stays smooth melty creaminess – favorite cookie in my repertoire. I roll my in Hazelnuts – may try almons next time or coconut
Using cream rather than water will help keep it soft
My dad loves these, I make them every year for Christmas
These are so tasty, great flavor!! However, my dough was really sticky when trying to roll balls and even though I tried to chill the dough in the fridge, they still flattened. The dough was so sticky I bypassed rolling them in the meringue. Is that what caused them to go flat??