The holiday season is always full of festive joy, and what better way to celebrate than with a plate of delicious turtle cookies? These decadent treats feature a rich cocoa cookie base, coated in crunchy pecans and filled with a luscious caramel center. This recipe is perfect for any occasion, but it’s especially great for holiday parties. Your guests will love the unique flavor combination and the sweet aroma that fills the room.

I have to confess that I have a bit of a sweet tooth, and so does my husband. We’re always on the lookout for new and exciting dessert recipes to try out, and when we stumbled upon the turtle cookies recipe, we were blown away. The first time we made these cookies, we couldn’t believe how easy they were to make, and the taste was out of this world. We’ve made them for our little family, and they’ve quickly become a household staple. Every time we make them, we’re reminded of the joy of the holiday season, and it’s become a cherished tradition for us.

Why This Recipe Is a Must-Try:

The combination of rich cocoa, crunchy pecans, and gooey caramel is what makes these turtle cookies so irresistible. They’re the perfect balance of sweet and savory, and they’re sure to please any dessert lover. Plus, this recipe is incredibly easy to follow, and you don’t need any fancy equipment or skills to make it. It’s a great recipe for beginners or anyone who wants to whip up a delicious dessert in no time.

Ingredients:

For the cookies:

120 grams (1 cup) all-purpose flour
40 grams (1/3 cup) unsweetened cocoa powder
1/4 teaspoon salt

113 grams (1/2 cup) unsalted butter, softened
133 grams (2/3 cup) granulated sugar
1 large egg, separated

30 ml (2 tablespoons) milk
1 teaspoon vanilla extract
120 grams (1 cup) pecans, finely chopped

For the Caramel:

110 grams (2/3 cup) Kraft Caramel Bits or regular caramels, melted
1/2 teaspoon water

Directions:

In a medium bowl, whisk together the flour, cocoa, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy.

Mix in the egg yolk, milk, and vanilla until fully combined.
Add the flour mixture to the butter mixture and stir until just combined.
Chill the dough in the refrigerator for one hour.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg white until frothy.
Place the chopped pecans in another shallow bowl.

Roll the dough into small balls and dip them in the egg white, then roll and press them in the chopped pecans.
Place the dough balls on the prepared baking sheet and use the back of a small measuring spoon to make an indentation in the center of each cookie.
Bake for 10-12 minutes, or until set.

Remove the cookies from the oven and use a small spoon to re-press the indentations.
In a microwavable bowl, mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes).
Pour small spoonfuls of caramel into the indented cookies.

Optional: Drizzle with melted chocolate or sprinkle

Delicious Turtle Cookies Recipe, Perfect for Your Holiday Party

This recipe is perfect for any occasion, but it's especially great for holiday parties. Your guests will love the unique flavor combination and the sweet aroma that fills the room.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

For the cookies:

120 grams 1 cup all-purpose flour
40 grams 1/3 cup unsweetened cocoa powder

1/4 teaspoon salt
113 grams 1/2 cup unsalted butter, softened
133 grams 2/3 cup granulated sugar

1 large egg separated
30 ml 2 tablespoons milk
1 teaspoon vanilla extract

120 grams 1 cup pecans, finely chopped

For the Caramel:

110 grams 2/3 cup Kraft Caramel Bits or regular caramels, melted
1/2 teaspoon water

Instructions

In a medium bowl, whisk together the flour, cocoa, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg yolk, milk, and vanilla until fully combined.

Add the flour mixture to the butter mixture and stir until just combined.
Chill the dough in the refrigerator for one hour.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a shallow bowl, whisk the egg white until frothy.
Place the chopped pecans in another shallow bowl.
Roll the dough into small balls and dip them in the egg white, then roll and press them in the chopped pecans.

Place the dough balls on the prepared baking sheet and use the back of a small measuring spoon to make an indentation in the center of each cookie.
Bake for 10-12 minutes, or until set.
Remove the cookies from the oven and use a small spoon to re-press the indentations.

In a microwavable bowl, mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes).
Pour small spoonfuls of caramel into the indented cookies.
Optional: Drizzle with melted chocolate or sprinkle