Introduction

These Turtle Cookies with Homemade Caramel combine rich chocolate, buttery pecans, and a gooey caramel center for a truly indulgent treat. Perfect for cookie lovers who enjoy a mix of textures and flavors in every bite.

Turtle Cookies With Homemade Caramel Recipe - Recipe Image

Ingredients

1 cup granulated sugar (for caramel)
6 tbsp unsalted butter (for caramel)
⅓ cup heavy cream
1 pinch kosher salt (for caramel)
2½ cups all-purpose flour
½ cup Dutch process cocoa powder
1 tsp kosher salt
1 tsp baking soda
¼ tsp espresso powder
1 cup unsalted butter (room temperature, for dough)
1 cup brown sugar
½ cup granulated sugar
2 large eggs (room temperature)
1½ tsp vanilla extract
1 cup dark chocolate chips
2 egg whites
1 cup pecans (chopped finely)

Instructions

Step 1: To make the homemade caramel, heat 1 cup granulated sugar in a medium pot over low heat. Do not stir until the sugar begins melting; if melting is uneven, gently swirl the pot to distribute heat evenly.
Step 2: When the sugar has fully melted and turned an amber brown, quickly whisk in 6 tablespoons unsalted butter. The mixture will sputter, so be cautious.
Step 3: Pour in ⅓ cup heavy cream and stir vigorously while the mixture sputters until completely combined. Add a pinch of kosher salt, mix, and set the caramel aside to cool.
Step 4: In a bowl, whisk together 2½ cups all-purpose flour, ½ cup Dutch process cocoa powder, 1 teaspoon kosher salt, 1 teaspoon baking soda, and ¼ teaspoon espresso powder. Set dry ingredients aside.
Step 5: In a stand mixer fitted with a paddle attachment, cream 1 cup unsalted butter (room temperature), 1 cup brown sugar, and ½ cup granulated sugar on medium speed for 3-4 minutes until light and fluffy.
Step 6: Add 2 large eggs and 1½ teaspoons vanilla extract to the creamed butter and sugar. Mix until combined.
Step 7: Gradually add the dry ingredient mixture and mix just until incorporated. Then fold in 1 cup dark chocolate chips.
Step 8: Line a sheet tray with parchment paper. Scoop cookie dough into 2½-ounce balls and place them on the tray.
Step 9: Beat 2 egg whites with a whisk attachment or electric mixer until frothy and airy.
Step 10: Dip each cookie ball first into the egg white mixture, then roll it into the finely chopped pecans. Place the coated cookie balls back on the tray.
Step 11: Using the back of a teaspoon, gently press an imprint into each cookie ball. Freeze the cookies uncovered for 1 hour.
Step 12: Preheat your oven to 350°F. Place cookies 2 inches apart on a parchment-lined baking sheet and bake for 8-10 minutes. If needed, gently repress the spoon indentations right after baking.
Step 13: Let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 14: Once fully cooled, fill each cookie’s indentation with the homemade caramel using a small spoon or piping bag. Allow the caramel to set before serving.

Tips & Variations

For a deeper chocolate flavor, substitute half of the Dutch process cocoa with natural cocoa powder.
If you prefer a less sweet cookie, reduce the amount of chocolate chips to ½ cup.
Use pecan halves for a chunkier texture instead of finely chopped pecans.
If you don’t have espresso powder, you can omit it or substitute with instant coffee granules for a slightly different flavor.
Make sure the eggs for the dough are at room temperature to ensure a smooth, even batter.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but bring to room temperature before serving to enjoy the full flavor and texture. Reheat gently in the microwave for 10-15 seconds if desired to soften the caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel instead of homemade?

Yes, you can substitute store-bought caramel sauce or caramel candies melted down, but homemade caramel adds a richer, fresher flavor that really enhances these cookies.

Why do I freeze the cookie dough before baking?

Freezing helps the cookies hold their shape and keeps the pecans firmly attached to the dough while baking. It also allows the caramel indentation to stay defined after baking.

Turtle Cookies With Homemade Caramel Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Delightfully rich Turtle Cookies with a homemade caramel filling, featuring a decadent chocolate base rolled in chopped pecans for a satisfying crunch. These cookies combine buttery, chocolaty dough with a luscious, smooth caramel center, perfect for a sweet treat or special occasion dessert.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yield: 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Homemade Caramel

1 cup granulated sugar
6 tbsp unsalted butter
⅓ cup heavy cream
1 pinch kosher salt

Dry Ingredients

2½ cups all purpose flour
½ cup Dutch process cocoa powder
1 tsp kosher salt
1 tsp baking soda
¼ tsp espresso powder

Wet Ingredients

1 cup unsalted butter (room temp)
1 cup brown sugar
½ cup granulated sugar
2 large eggs (room temp)
1½ tsp vanilla extract
1 cup dark chocolate chips

Coating & Assembly

2 egg whites
1 cup pecans (chopped finely)

Instructions

Make Homemade Caramel: Heat 1 cup granulated sugar in a medium pot over low heat without stirring until the sugar melts evenly. If melting is uneven, swirl the pot gently. Once the sugar reaches an amber brown color, quickly whisk in 6 tbsp butter, noting the mixture will sputter. Then vigorously mix in ⅓ cup heavy cream while it sputters until fully combined. Stir in a pinch of kosher salt and set aside to cool.
Prepare Dry Ingredients: In a mixing bowl, whisk together 2½ cups all-purpose flour, ½ cup Dutch process cocoa powder, 1 tsp kosher salt, 1 tsp baking soda, and ¼ tsp espresso powder. Set aside.
Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter (room temp), 1 cup brown sugar, and ½ cup granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Add 2 large eggs and 1½ tsp vanilla extract, mixing until combined.
Combine Ingredients: Incorporate the dry mixture into the wet mixture, mixing just until combined. Then fold in 1 cup dark chocolate chips.
Form Cookies and Coat: Line a sheet tray with parchment and scoop 2½ oz cookie dough balls onto it. Beat 2 egg whites until frothy using a whisk attachment or hand mixer. Dip each cookie ball into the egg whites, then roll in finely chopped pecans. Place the coated cookies back onto the tray. Using the back of a teaspoon, make an imprint in each cookie. Freeze uncovered for 1 hour.
Bake Cookies: Preheat oven to 350°F (175°C). Place the cookies 2 inches apart on a parchment-lined baking tray. If needed, gently repress the spoon imprint. Bake for 8-10 minutes until set but not overbaked.
Cool and Fill: Allow cookies to cool on the pan for 10 minutes before transferring to a cooling rack to cool completely. Once cooled, fill each cookie’s center indentation with the homemade caramel.

Notes

Ensure eggs and butter are at room temperature for optimal mixing.
Do not stir the sugar while melting to avoid crystallization; swirling is preferred.
Freezing cookies before baking helps them maintain shape and ensures a chewy texture.
Carefully press the imprint to create a good well for caramel filling without flattening the cookies.
Store baked and filled cookies in an airtight container to maintain freshness.

Keywords: turtle cookies, homemade caramel, chocolate cookies, pecan cookies, dessert, holiday cookies