Chocolate Turtle Cookies
These turtle cookies use the same dough as my triple chocolate cookies and caramel stuffed double chocolate cookies. It’s my go-to chocolate cookie dough that always yields a nice thick, chewy cookie.
I was craving something a bit different and threw in some caramel bits and pecans along with the chocolate chips for a fun chocolate turtle cookie variation.
Chocolate Turtle Cookie Recipe
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Add to the wet ingredients and stir to combine.
- Gently stir in the pecans, chocolate chips and caramel bits. To make the cookies pretty reserve a few of the pecans, caramel bits and chocolate chips to press into the dough balls.
- Chill the dough for at least 3 hours. Preheat the oven to 350 F. Roll the dough into 1 inch balls, press in extra pecans, caramel bits, or chocolate chips if desired. Bake for 9-11 minutes or until set.
- Take care not to over-bake the cookies. They should look slightly doughy when they are taken out of the oven. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Does anyone else keep a stash of cookies in the freezer for cookie emergencies? It’s pretty dangerous, but who wants to stir up a batch from scratch when the cookie craving hits?
Like Classic Peanut Butter Cookies, Molasses Crinkle Cookies, and Andes Mint Cookies, Chocolate Turtle Cookies are perfect for stashing in the freezer. I like to warm them up in the microwave for a few seconds before eating them.
Chocolate Turtle Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup, plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup pecans coarsely chopped
- ¾ cup semi sweet chocolate chips
- ¾ cup caramel bits
Instructions
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Add to the wet ingredients and stir to combine.
- Gently stir in the pecans, chocolate chips and caramel bits. To make the cookies pretty reserve a few of the pecans, caramel bits and chocolate chips to press into the dough balls.
- Chill the dough for at least 3 hours. Preheat the oven to 350 F. Roll the dough into 1 inch balls, press in extra pecans, caramel bits, or chocolate chips if desired. Bake for 9-11 minutes or until set.
- Take care not to over-bake the cookies. They should look slightly doughy when they are taken out of the oven. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
Nutrition
{originally published 9/12/17 – recipe notes and photos updated 12/7/21}
When a chocolate craving hits, I’m also tempted to try these Copycat Levain Bakery Double Chocolate Cookies or these Soft Chocolate M&M Cookies.
Felicita Brinkmeier says
Ohhhh!! Yes!! Go wild