Description

Indulge in the rich and decadent flavors of The Best Chilled Crumbl Turtle Cookies. These chocolatey, gooey delights feature a luscious caramel topping, melted semi-sweet chocolate, and crunchy pecans, all chilled to perfection for a unique texture and taste. Perfect as a gourmet treat or sharing with friends, this recipe combines classic cookie flavors with a sophisticated twist.

Ingredients

Scale

Cookie Dough

1/2 cup butter
3/4 cup brown sugar
2 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1 & 1/4 cup all-purpose flour
1/2 cup Dutch processed cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pecans, finely chopped, plus extra for topping

Toppings

1/3 cup semi sweet chocolate chips, melted
1/3 cup cold caramel sauce (homemade or store-bought, see notes)

Homemade Caramel Sauce (Optional)

1/3 cup granulated sugar
2 tbsp water
a pinch of cream of tartar
1 tbsp butter
3 tbsp heavy cream

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside to have everything ready for baking.
Cream Sugars and Butter: In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is smooth and creamy, ensuring an even texture.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, then add the flour, baking soda, cocoa powder, and salt. Stir the dry ingredients just until combined to avoid overmixing.
Shape Cookies: Scoop out 7 equal-sized balls of cookie dough. Roll the sides in finely chopped pecans to coat evenly. Place the dough balls on the prepared baking sheet and gently flatten each to about 1 inch thick.
Bake Cookies: Bake in the preheated oven for 10-11 minutes. After baking, allow the cookies to cool on the baking sheet for 20 minutes before transferring to a cooling rack to finish cooling.
Add Toppings and Chill: Spread 1/2 to 1 tablespoon of cold caramel sauce evenly over each cookie. Drizzle the melted semi-sweet chocolate on top and garnish with extra chopped pecans. Chill the cookies in the refrigerator for at least 30 minutes before serving to set the toppings.
Prepare Homemade Caramel (Optional): In a heavy-bottom saucepan over medium-high heat, combine sugar, water, and cream of tartar. Cook until sugar dissolves and caramel turns a golden amber color, swirling gently to ensure even cooking. Remove from heat and immediately stir in butter and heavy cream until smooth. If clumpy, return to medium heat and stir until smooth. Cool and refrigerate until thickened before use.

Notes

You can use store-bought dulce de leche or caramel dip instead of making homemade caramel for convenience.
If making caramel from scratch, prepare it first to allow enough chilling time so it solidifies properly for topping.
These cookies can be stored in an airtight container and frozen for up to 2 months without loss of flavor or texture.

Nutrition

Serving Size: 1 cookie
Calories: 280 kcal
Sugar: 20 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 40 mg