Name: Chocolate Turtle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 52 min
Yield: 20
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup natural cocoa powder; 1 tsp Baking Soda; ⅛ tsp salt; ½ cup butter; ½ cup granulated sugar; ½ cup light brown sugar; 1 large egg; 1 tsp pure vanilla extract; 2 tbsp milk; ¾ cup pecans; salted caramel

Photos of Chocolate Turtle Cookies Recipe

How To Make Chocolate Turtle Cookies

Delightfully sweet, fudgy, and extra nutty, these Chocolate Turtle Cookies are packed with chopped pecans, then topped with a tasty salted caramel drizzle.

Preparation: 15 minutes

Cooking: 12 minutes

Chill and Cool Time: 2 hours 25 minutes

Total: 2 hours 52 minutes

Serves:

Ingredients

1cupall-purpose flour,spoon and leveled
½cupnatural cocoa powder,unsweetened, plus an addiitonal 2 tbsp
1tspbaking soda
⅛tspsalt
½cupbutter,unsalted, softened to room temperature
½cupgranulated sugar
½cuplight brown sugar,packed
1large egg,at room temperature
1tsppure vanilla extract
2tbspmilk
¾cuppecans,chopped
salted caramel,homemade

Instructions

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy.
Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed.
Beat in the milk at medium speed. The dough will be very sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. (Chilling is mandatory.)
Remove the cookie dough from the refrigerator, and allow to sit at room temperature for 10 minutes so it is not rock hard.
Preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1 tablespoon of the dough, form into a ball, and roll in the pecans.
Repeat for each cookie. Place 10 balls onto each baking sheet.
Bake each batch for 10 to 12 minutes.
Remove from the oven and allow to cool on the cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.
Drizzle the warm caramel over cookies, and allow to set for at least 10 minutes.
Store cookies in an airtight container at room temperature for up to 4 days.

Recipe Notes

Make-ahead and freezing instructions: The ookies can be frozen for up to 2 months, with or without caramel. It’s best to be drizzled with caramel right before serving. The unbaked cookie dough balls (before rolling in pecans) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in chopped pecans. Bake as directed. Store any leftover caramel in the refrigerator for up to 2 weeks. Use it on ice cream, as a dipping sauce for fruit or graham crackers, and more. Warm the caramel up for a few seconds before using it in a recipe.

Nutrition

Calories: 132.21kcal
Fat: 7.92g
Saturated Fat: 3.43g
Trans Fat: 0.19g
Monounsaturated Fat: 2.92g
Polyunsaturated Fat: 1.06g
Carbohydrates: 15.20g
Fiber: 1.32g
Sugar: 8.82g
Protein: 1.82g
Cholesterol: 21.65mg
Sodium: 71.75mg
Calcium: 13.83mg
Potassium: 66.70mg
Iron: 0.76mg
Vitamin A: 43.62µg
Vitamin C: 0.04mg

Want to share your experience making these delectable Chocolate Turtle Cookies or have any tips to enhance the recipe? Join the discussion in the Baking and Desserts forum section and let's talk about these irresistible treats!