Description
Delicious Turtle Cookies featuring rich cocoa, soft caramels, crunchy pecans, and melty chocolate chips, topped with a smooth chocolate drizzle. These cookies offer a perfect balance of textures and flavors for an indulgent treat.
Ingredients
Scale
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
- Preheat oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Cream butter and sugars: Beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- 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 for rich flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute leavening and flavoring agents.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing and tough cookies.
- Fold in mix-ins: Gently fold in 1 cup each of chopped soft caramels, chopped pecans, and chocolate chips. Reserve the remaining 1/2 cup of each for topping the cookies.
- Shape cookies: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Add caramel centers and toppings: Press a piece of the reserved soft caramel into the center of each cookie dough ball, then sprinkle the tops with reserved chopped pecans and chocolate chips for extra texture and flavor.
- Bake cookies: Bake in the preheated oven for 12 minutes or until the edges are set but the centers remain soft, allowing the cookies to spread properly while baking.
- Cool cookies: Let the cookies cool on the baking sheet for at least 5 minutes to firm up before handling.
- Prepare chocolate drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon vegetable or coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
- Drizzle chocolate: Transfer melted chocolate to a ziplock bag, snip a small corner, and drizzle over the cooled cookies evenly.
- Set drizzle: Allow the chocolate drizzle to set at room temperature or speed up the process by placing the cookies in the fridge for a few minutes.
Notes
- Make sure butter is fully softened for easier creaming with sugars.
- Use parchment paper to prevent sticking and ease cleanup.
- You can substitute pecans with walnuts if preferred.
- Ensure not to overbake; cookies should be soft in the center when removed.
- To melt chocolate more smoothly, add a bit of oil or use a double boiler if not microwaving.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
