Go Back

Chocolate Turtle Cookies

Chocolate turtle cookies combine cocoa-rich dough, a finely chopped pecan coating, and soft caramel centers. They bake until set at the edges, then get a smooth chocolate drizzle that sets on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling and setting 55 minutes
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.67 cup sugar granulated
  • 1 egg large, separated
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.33 cup cocoa powder unsweetened
  • 0.25 tsp salt
  • 1 cup pecans finely chopped
For the caramel filling
  • 1 cup caramel bits
  • 2 tbsp heavy cream
For the chocolate drizzle
  • 0.5 cup semisweet chocolate chips
  • 1 tsp oil neutral

Equipment

  • 2 baking sheets
  • 1 microwave

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg yolk and vanilla until combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover and chill the dough for 30 minutes.
Shape and bake the cookies
  1. Lightly beat the egg white in a shallow bowl.
  2. Place the pecans in a second shallow bowl.
  3. Roll the dough into 1-tablespoon balls.
  4. Dip each ball in egg white.
  5. Roll each ball in pecans to coat.
  6. Arrange 12 cookies on each baking sheet, about 2 inches apart.
  7. Press a deep indentation into the center of each cookie.
  8. Bake for 10–12 minutes, rotating the sheets halfway through, until the cookies are set at the edges.
  9. Gently press the indentations again while the cookies are warm.
  10. Cool the cookies on the sheets for 5 minutes before transferring to a rack to cool completely.
Fill the cookies
  1. Microwave the caramel bits and heavy cream in a microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth.
  2. Spoon about 1 teaspoon into each cookie indentation.
Drizzle the cookies
  1. Microwave the chocolate chips and oil in a clean microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth.
  2. Drizzle the chocolate over the cookies.
  3. Let the cookies set for about 20 minutes.

Notes

For neat centers, gently press the indentations again while the cookies are still warm. Store in an airtight container in the refrigerator for up to 5 days; these cookies can be frozen. For a gluten-free swap, use a 1:1 gluten-free baking flour.