This post may contain affiliate links. Please read our disclosure policy.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{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.
Ohhhh!! Yes!! Go wild