Description
Delight in these rich and chewy Chocolate Turtle Cookies, featuring a perfect blend of cocoa, chocolate chips, and crunchy pecans, all topped with a luscious caramel drizzle. These cookies offer a decadent twist on a classic treat that’s ideal for special occasions or anytime you crave a sweet indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 cup milk chocolate chips
- 1 cup chopped pecans
Caramel Topping
- 14 baking caramels (unwrapped)
- 1 tablespoon heavy cream
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugars: Using a stand mixer or hand mixer, cream together softened salted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the ingredients are fully incorporated, providing structure and flavor to the dough.
- Mix in dry ingredients: Beat in the unsweetened cocoa powder, baking soda, and salt to incorporate the chocolate flavor and leavening agents evenly throughout the batter.
- Combine flour, chocolate chips, and pecans: Using a spoon or rubber spatula, gently stir in the all-purpose flour until just combined, then fold in the milk chocolate chips and chopped pecans to add texture and burst of sweetness.
- Shape and chill dough: Scoop about two tablespoons of cookie dough and roll each into balls. Place them on the prepared baking sheets spaced evenly. Freeze the dough balls for 30 minutes to help maintain their shape during baking.
- Bake the cookies: Bake the chilled cookie dough balls in the preheated oven for 12 minutes until set. Remove from the oven but keep cookies on the baking sheets.
- Melt caramel: While cookies bake, place unwrapped baking caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each until the caramel is completely melted and smooth.
- Drizzle caramel topping and cool: Drizzle the warm melted caramel over the hot cookies using a spoon or drizzle technique. Transfer cookies to a wire rack and allow them to cool completely so the caramel sets and the cookies firm up.
Notes
- Freezing the cookie dough before baking helps the cookies keep a round shape and prevents spreading.
- Use parchment paper or silicone mats for easy removal and cleanup.
- If you don’t have baking caramels, you can substitute with a high-quality caramel sauce.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For added texture, toast the pecans lightly before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Turtle Cookies, chocolate cookies with caramel, pecan chocolate cookies, homemade turtle cookies, chewy chocolate cookies, caramel drizzled cookies
