Name: Chocolate Caramel Pecan Turtle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; 1/2 cup chocolate chips; 1 teaspoon coconut oil or vegetable oil

Jump to Recipe·5 from 6 reviews

If you’re craving something indulgent and utterly irresistible, you’ve come to the right place. This Chocolate Caramel Pecan Turtle Cookies Recipe combines all the best flavors of a classic turtle candy – rich chocolate, gooey caramel, and toasty pecans – into a soft, chewy cookie that’s impossible to resist. Trust me, once you try these, you’ll be the go-to cookie baker for every occasion.

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Why This Recipe Works

Perfect texture balance: Soft, chewy cookies with just enough crunch from pecans create an addictive mouthfeel every bite.
Flavor layering: Cocoa powder, caramel, and chocolate chips blend together for deep and rich flavors, true to classic turtle candy.
Visual appeal: The chocolate drizzle on top not only tastes amazing but makes these cookies look bakery-worthy.
Easy technique: Straightforward steps ensure even beginner bakers can nail them without stress or fuss.

Chocolate Caramel Pecan Turtle Cookies, turtle candy cookies, caramel pecan chocolate cookies, chewy turtle cookie recipe, indulgent turtle cookie treats - 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

Ingredients & Why They Work

The magic of this Chocolate Caramel Pecan Turtle Cookies Recipe lies in its simple yet well-chosen ingredients. Each one plays a vital role, and with a few tips, you can shop confidently and get the best results.

Unsalted butter: Softened for easy creaming with sugars, it creates rich flavor and tender crumb.
Granulated sugar: Adds sweetness and helps create that slight crispness on cookie edges.
Light brown sugar: Provides moisture and a subtle caramel undertone that complements the caramels.
Large eggs: Bind everything together and add structure.
Vanilla extract: Enhances the flavors without overpowering them.
All-purpose flour: The backbone that holds the cookie together; measure carefully for neat results.
Unsweetened cocoa powder: Gives the deep chocolate taste without adding sweetness.
Baking soda: Helps cookies spread just right and crisp slightly at edges.
Salt: Balances the sweetness and boosts all the flavors.
Soft caramels (chopped): The gooey surprise inside each cookie, look for chewy ones that melt well but don’t burn easily.
Chopped pecans: Toasty crunch that pairs perfectly with chocolate and caramel.
Chocolate chips: For chunks of melty chocolate inside and on top; quality semi-sweet chips work best.
Coconut or vegetable oil (for drizzle): Smooths melted chocolate so it flows easily for that perfect drizzle.

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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’ve found that this Chocolate Caramel Pecan Turtle Cookies Recipe is ripe for personalization. Whether you’re nut-allergic, a caramel lover, or want to up the chocolate factor, there’s room to tweak it to your taste.

Nut-free: Swap pecans for your favorite seeds like pumpkin or sunflower seeds if you need a nut-free option. It still adds crunch without losing texture contrast.
Extra gooey: Add an extra 1/4 cup chopped caramels inside the dough for caramel lovers; just be mindful of cookie spread during baking.
Double chocolate: Use dark chocolate chips or chunks instead of semi-sweet for a richer, more intense chocolate experience.
Mini cookies: Make smaller dough balls for bite-sized treats – perfect for parties or lunchboxes and faster bake time.

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

Step 1: Cream Butter and Sugars to Perfection

Start by beating the softened butter with both granulated and light brown sugars until your mixture looks pale and fluffy. This step is crucial because it traps air, giving you a lighter cookie. I usually use my stand mixer with the paddle attachment and it takes about 4 minutes on medium speed. Don’t rush – well-creamed butter and sugars make a huge difference!

Step 2: Add Eggs and Vanilla, Then Combine the Dry Ingredients

Beat in the eggs one at a time, mixing well after each addition so everything blends smoothly. Stir in vanilla extract for that warm aroma you’ll love. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt – giving you an even mix that won’t clump when folded in.

Step 3: Mix Dry and Wet Ingredients, Then Fold in the Goodies

Gradually add your dry ingredient mix into the butter mixture. You want to stop mixing as soon as it’s just combined to keep your cookies tender. Next comes the fun part: folding in 1 cup each of your chopped caramels, pecans, and chocolate chips. Reserve the rest for a gorgeous topping before baking.

Step 4: Shape, Top, and Bake

Use a cookie scoop or tablespoon to drop rounded balls of dough on your parchment-lined sheets, spacing them about 2 inches apart – the cookies will spread some. Press a reserved piece of soft caramel gently into the center of each ball, then sprinkle with chopped pecans and chocolate chips for that classic turtle look. Bake at 350°F for 10-12 minutes, until edges are set but centers remain soft.

Step 5: Drizzle the Chocolate and Cool

While the cookies cool, melt 1/2 cup chocolate chips with 1 teaspoon coconut or vegetable oil in the microwave in short 20-second bursts, stirring between each. Transfer melted chocolate to a ziplock bag, snip a tiny corner, and drizzle over cooled cookies. Let the chocolate set at room temp, or pop the tray briefly in the fridge if you’re impatient like me!

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Tips from My Kitchen

Use room temperature butter: This ensures creaming goes smoothly; cold butter won’t mix well and melted butter affects texture.
Don’t overbake: Cookies look soft and slightly underdone at 10-11 minutes but firm up as they cool—this keeps them chewy.
Caramel center tip: Press softened caramel gently into dough so it melts nicely without oozing too much.
Drizzle smoothness: Adding a bit of oil to chocolate makes it glossy and easy to pipe—don’t skip this step!

How to Serve Chocolate Caramel Pecan Turtle Cookies Recipe

Garnishes

I love adding a pinch of flaky sea salt over the chocolate drizzle right before it sets—it cuts through the sweetness and enhances all those caramel and chocolate notes. Sometimes, I toast extra pecans to sprinkle on top for added crunch and nuttiness.

Side Dishes

Pair these cookies with a cold glass of milk, a cup of rich coffee, or even a scoop of vanilla ice cream for a decadent dessert spread. They’re a perfect after-dinner treat and also great alongside tea or hot cocoa for cozy afternoons.

Creative Ways to Present

For holiday parties, I like arranging the cookies on a wooden board surrounded by pecans, caramel bits, and chocolate curls for an inviting display. Wrapping a few in parchment and tying with twine makes charming edible gifts, too!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover turtle cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about 4-5 days, which is usually not a problem in my house!

Freezing

If I’m making these ahead for a party, I freeze unbaked cookie dough balls on a baking sheet until firm, then transfer them to a freezer bag. When ready, I bake them straight from frozen, adding a couple of minutes to the bake time—still delicious and fresh!

Reheating

To refresh leftover cookies, a quick 10-second zap in the microwave brings back that fresh-baked soft warmth. Be careful not to overheat or they’ll get tough. You can also enjoy them straight from the fridge if you like your chocolate chilled and firm.

FAQs

Can I use store-bought caramel candies for this recipe?

Absolutely! Soft caramel candies are ideal because they melt well inside the cookie without becoming overly hard or chewy. Just be sure to chop them finely and press them gently into the dough to avoid leaking during baking.
What if I don’t have cocoa powder on hand?

Cocoa powder is key for that deep chocolate base, so I recommend grabbing some for this recipe. If you’re in a pinch, you might experiment by swapping a small amount of melted chocolate for cocoa, but it will change texture and flavor somewhat.
Can I make these cookies dairy-free?

For dairy-free versions, use a plant-based butter substitute and look for dairy-free chocolate chips and caramel alternatives. The texture might vary slightly, but it’s definitely doable with quality replacements.
How do I prevent the cookies from spreading too much?

Make sure your butter isn’t melted and avoid over-mixing the dough. Chilling the dough for 30 minutes before baking can also help maintain shape if you prefer thicker cookies.

Final Thoughts

This Chocolate Caramel Pecan Turtle Cookies Recipe has become one of my favorite indulgences to bake and share. They hit every note I want in a cookie – gooey caramel tucked inside, bursts of melted chocolate, and the satisfying crunch of pecans. If you’re looking for a crowd-pleaser or a special sweet treat for yourself, I wholeheartedly recommend giving this recipe a whirl. You’ll be surprised at how easy it is, and the smiles it brings are totally worth it. Can’t wait to hear how you make them your own!