Turtle Cookies | The Recipe Critic

Turtle Cookies are a baked, bite-size brownie loaded with pecans, then filled with a creamy caramel center for a rich, decadent holiday cookie! These turtle cookies are always a huge hit and are gone in minutes.

Ingredients Needed For Turtle Cookies

This list of ingredients is full of pantry staples. You could literally make these right now! Ok, I don’t always have pecans and caramels on hand but I could use what I do have for a fun variation. Scroll to the bottom of the post for exact measurements.

Cookies

• All Purpose Flour: The base of the cookie dough.
• Unsweetened Cocoa Powder: Makes the cookie rich and chocolatey.
• Salt: Super important to enhance the flavor of the chocolate.
• Unsalted Butter: Adds a soft depth of flavor to the cookies.
• Granulated Sugar: Adds a touch of sweetness.
• Egg: Separated, it binds the ingredients together.
• Egg White: Used to roll the cookie dough balls in so the pecans will stick.
• Milk: Makes the dough smooth and creamy.
• Vanilla Extract: Adds a warm flavor that enhances the rest of the ingredients.
• Finely Chopped Pecans: Finely chopped and prepared to add around the rim of the cookie.

Topping

• Soft Caramel Candies: Unwrapped and melted in the middle of the cookie.
• Heavy Cream: Combined with the caramels to make it smooth and creamy.
• Semi-Sweet Chocolate: Creates a beautiful drizzle across the top of the cookie.
• Shortening: Added to the chocolate to make it easier to drizzle.

How to Make Turtle Cookies

This turtle cookie recipe is easy to follow and will be the best decision you will make this holiday season. Your friends and family will be so happy you made them!

1. Combine: Whisk together the flour, cocoa, and salt in a medium bowl. Set aside.
2. Beat: Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter and sugar together on high speed for 3-4 minutes until light and fluffy. Add the egg yolk, milk, and vanilla and mix until incorporated.
3. Chill: Reduce the speed to low and add the flour and cocoa mixture to the butter and sugar mixture until combined. Wrap the dough in plastic wrap and refrigerate for an hour. When the dough is nearly finished chilling, preheat the oven to 350 degrees Fahrenheit, line two baking sheets with parchment paper, and set aside.
4. Roll and Whisk: Scoop and roll the dough into one-inch balls. In a small bowl, whisk the egg whites until frothy. Roll the cookie dough balls in the egg white until fully coated.

Finish Cookies

5. Coat: After coating the balls in egg white, roll them in the chopped pecans until the outside is coated. I like to press the pecans into the dough gently.
6. Indent: Place the balls on the prepared baking sheets, leaving two inches between them. Use a teaspoon to press an indentation into each ball. Bake for 10-12 minutes or until set.
7. Melt: While the cookies are baking, melt the caramel and heavy cream in the microwave in 30-second increments. Stir between each increment until it is fully melted.
8. Fill: Once the cookies are baked, use the teaspoon to press the indentation again since the cookies will puff in the oven. Fill each indentation with the warm caramel, about one scant teaspoon.
9. Drizzle: Melt the chocolate and shortening in the microwave in 20-second increments, then pour the melted chocolate into a sandwich bag. Barely snip the corner and drizzle the chocolate over the turtle cookies.

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