The MOST fudgy chocolate cookies sprinkled with bits of soft caramel, pecan pieces, and chocolate chips. Each bite is a chocolate-caramel lovers dream. You’ll love these Chocolate Turtle Cookies!!!
Turtles Caramel Nut Clusters are an American old-fashioned chocolate candy. They are truly made for chocolate-caramel nut lovers. When I came across some recipes for Turtle cookies, I thought “Why not make a recipe for Chocolate Turtle Cookies? That would be a perfect chocolatey cookie!” So I got to work on developing a recipe with a cookie dough that is fudgy and brownie-like. It’s the perfect cookie dough to fill with bits of caramel and chopped pecans. Why not add even more chocolate flavor with a sprinkle of mini and regular-sized chocolate chips?! The results were fabulous! I think you’ll love these cookies!!!
WHERE DID THE TERM “TURTLES” COME FROM?
In 1918, Johnson’s Candy Company developed turtle brand candy which are chocolate covered caramel nut clusters. Someone pointed out to a salesman that the candies looked like a turtle shape and hence the name was born. The DeMet’s Candy Company bought the rights to the Turtles brand candy in 1923, then Nestlé acquired the company in 2007. Today Yildiz Holding owns the DeMet’s Turtles brand. These scrumptious turtle-shaped candies have been wildly popular in North America and Canada.
INGREDIENTS TO MAKE CHOCOLATE TURTLE COOKIES
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter-flavored shortening or butter, softened
- Brown sugar
- Sugar
- Milk
- Pure vanilla extract
- Egg
- Semi-sweet chocolate chips (regular or mini or both)
- Soft caramel squares or caramel bits
- Pecans
HOW TO MAKE CHOCOLATE TURTLE COOKIES
- Using a sharp knife, cut the soft caramels into small pieces.
- In a small bowl, combine the chocolate chips, caramel pieces, and chopped pecans.
- Set aside ½ cup to place on top of each cookie dough ball before baking.
- Preheat the oven to 350°F and line two baking sheets with a silicone mat or parchment paper.
- In a stand mixer or a large bowl with a handheld mixer, cream the butter-flavored shortening, brown sugar, sugar, milk, and vanilla extract.
- Add the egg; mix until just combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Using a spatula, stir in the 1 cup bowl of chocolate chips, caramels, and pecans (except the reserved ½ cup).
- Scoop the cookie dough to form 1 to 1 ½-inch dough balls.
- Place 12 cookie dough balls (3 by 4) on each prepared baking sheet.
- Press the remaining ½ cup of chocolate chips, caramels, and chopped pecans into the top of the cookie dough balls.
- Bake for 10-12 minutes or until set around the edges.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool.
NOTES
- If using regular butter instead of shortening, make sure the butter is softened.
- Note that the cookies will turn out flatter and chewier. This is because the fat in the butter melts faster than vegetable shortening.
- Caramel bits can be used in place of the caramel squares. Sometimes they are hard to find and often sold in stores only during the holiday baking season.
OTHER COOKIE RECIPES TO TRY:
- Coconut Macaroons
- Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- No-Bake Chocolate Peanut Butter Cookies
- Snickerdoodles
- M&M Cookies
Chocolate Turtle Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup butter-flavored shortening or butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 3 Tbsps milk
- 1 tsp pure vanilla extract
- 1 egg
- ½ cup semi-sweet chocolate chips (regular or mini or ¼ cup each)
- ½ cup chopped soft caramel squares, cut into small pieces or caramel bits
- ½ cup chopped pecans
Instructions
- Using a sharp knife, cut the soft caramels into small pieces. In a small bowl, combine the chocolate chips, caramel pieces, and chopped pecans. Set aside ½ cup to place on top of each cookie dough ball before baking. Preheat the oven to 350°F and line two baking sheets with a silicone mat or parchment paper.
- In a stand mixer or a large bowl with a handheld mixer, cream the butter-flavored shortening, brown sugar, sugar, milk, and vanilla extract. Add the egg; mix until just combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Using a spatula, stir in the 1 cup bowl of chocolate chips, caramels, and pecans (except the reserved ½ cup).
- Scoop the cookie dough to form 1 to 1 ½-inch dough balls. Place 12 cookie dough balls (3 by 4) on each prepared baking sheet. Press the remaining ½ cup of chocolate chips, caramels, and chopped pecans into the top of the cookie dough balls.
- Bake for 10-12 minutes or until set around the edges. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool.
Notes
- If using regular butter instead of shortening, make sure the butter is softened. Note that the cookies will turn out flatter and chewier. (This is because the fat in the butter melts faster than vegetable shortening).
- Caramel bits can be used in place of the caramel squares. Sometimes they are hard to find and often sold in stores only during the holiday baking season.
