Description
Delicious Turtle Cookies featuring a rich chocolate and caramel blend with crunchy pecans, topped with a smooth chocolate drizzle. These cookies offer a perfect balance of soft caramel centers, chocolatey goodness, and nutty texture, baked to perfection in just over half an hour.
Ingredients
Scale
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
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.
- Cream Butter and Sugars: Beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which typically takes a few minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined to integrate all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing and tough cookies.
- Add Mix-ins: Fold in 1 cup each of chopped caramels, chopped pecans, and chocolate chips to incorporate the signature flavors while reserving the remaining 1/2 cup of each for topping.
- Form Cookies: Use a cookie scoop or tablespoon to drop rounded dough balls about 2 inches apart onto the prepared baking sheets. Press a reserved soft caramel piece into the center of each cookie dough ball and sprinkle with the reserved chopped pecans and chocolate chips.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until edges are set but centers remain soft. Cookies should spread nicely during baking.
- Cool: Allow the cookies to cool on the baking sheet for at least 5 minutes to set properly.
- Prepare Chocolate Drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon vegetable or coconut oil in a microwave-safe bowl using 20-second intervals, stirring after each until smooth.
- Drizzle: Transfer melted chocolate to a ziplock bag, cut a small corner, and drizzle the chocolate over the cooled cookies delicately.
- Set Drizzle: Let the chocolate drizzle set at room temperature or refrigerate for a few minutes to speed up the process before serving.
Notes
- For easier caramel pressing, slightly warm the caramels to soften before chopping.
- Use parchment paper for effortless cookie removal and easy cleanup.
- Substitute pecans with walnuts or almonds if preferred.
- Adjust baking time according to oven differences; cookies should be soft in the center when done.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To enhance chocolate drizzle shine, use coconut oil rather than vegetable oil.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
