Description
Deliciously rich Chocolate Turtle Cookies featuring a soft cocoa cookie base wrapped around gooey caramel centers and studded with crunchy pecans. These indulgent treats combine the flavors of chocolate, caramel, and nuts in every bite, perfect for dessert or snacking.
Ingredients
Scale
Dry Ingredients
- 1 1/4 c. (150 g) all-purpose flour
- 3/4 c. (60 g) unsweetened cocoa powder
- 3/4 tsp. baking soda
- 3/4 tsp. kosher salt
Wet Ingredients
- 3/4 c. (1 1/2 sticks) unsalted butter, softened
- 3/4 c. (150 g) packed light brown sugar
- 1/2 c. (100 g) granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
Add-ins
- 3/4 c. finely chopped raw pecans
- 12 soft caramels
Instructions
- Prepare dough: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, use a handheld mixer at medium-high speed to beat softened butter with brown sugar and granulated sugar until creamy, about 2 to 3 minutes. Add egg and vanilla extract, and continue beating until combined. Gradually add dry ingredients and mix on medium-low speed until just a few dry streaks remain. Fold in chopped pecans using a spatula until fully incorporated. Cover dough and refrigerate for at least 1 hour or up to 4 hours to chill.
- Shape cookies: Preheat the oven to 350°F, placing racks in the upper and lower thirds. Using a large cookie scoop (approximately 1/4 cup), scoop dough into 12 equal rounds. Press a finger into the center of each round to make a hole. Place one soft caramel into the indentation, then pinch dough around the caramel, rolling each piece into a smooth ball. Arrange the cookie balls on two parchment-lined baking sheets, spacing them about 3 inches apart.
- Bake cookies: Bake the cookies for 16 to 18 minutes, rotating the baking sheets from top to bottom halfway through baking to ensure even cooking, until the cookies are puffed and their edges are set. Remove from oven and allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential to help shape the cookies easily and prevent spreading during baking.
- Pressing the caramel into the center and sealing completely avoids caramel leakage while baking.
- You can substitute pecans with walnuts if preferred.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For extra gooey centers, slightly underbake by 1-2 minutes but watch closely to avoid collapse.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
