Turtle Cookies | Buttermilk by Sam (2024)

These turtle cookies get their name from the chocolate & caramel covered pecan candies that go simply by ‘turtles’ (called so because they apparently resemble the turtle shape).

For my spin on one of these cookie box classics, I went with a dutch cocoa drop cookie dough, added pecans and chocolate chips to the dough, stuffed the cookie balls with a salted chewy caramel, and rolled the dough in finely chopped pecans. Out of the oven they get the signature ‘turtle cookie’ finish: a zig zag of melted dark chocolate.

Origins

This recipe has origins in these chocolate peanut caramel cookies (which in turn are based on my egg white cookies).

Recipe Ingredients

Butter: Unsalted butter, softened to room temperature. It should be soft enough to cream but not melty. If using salted butter, halve the amount of added salt to the recipe.

Sugar: Fine granulated sugar.

Salt: Fine sea salt. If using table salt, halve the amount (table salt is saltier).

Vanilla: Pure vanilla extract.

Baking soda: Check the date to make sure it’s fresh. This will help the cookies spread.

Cocoa: Dutch process cocoa will give you the best chocolate flavor.

Flour: All purpose flour, of a medium to high protein content. I use KAF which is 11.7 %.

Pecans: I tend to buy raw pecans and then toast them at home: on a cookie sheet in an even layer, at 350 F for 10 minutes. If you buy toasted nuts, it’s still best to freshen them with a shorter toast in the oven (5 minutes, same temp). Chop them very finely for the cookie and for dipping.

Chocolate: This can either be milk, semi-sweet or dark depending on your preference. You have the option to add some finely chopped pieces to the dough itself (for a double chocolate pecan caramel cookie) or just drizzle some on after baking.

Caramels: Chewy soft caramels. I like the ones from Trader Joes and the ‘Favorite Day’ from Target.

How to make Turtle Cookies

Have your butter at a warm room temperature, so it’s very soft. Add the flavorings to the butter

Then add the sugar and beat

Beat in the egg

Sift in the cocoa and flour

Stir in the ground pecans (and chocolate, if using)

Chill the dough

Portion the dough

Shape dough balls around the caramel

Dip in ground pecans

Melt & temper the chocolate, then swirl the chocolate over the cookies

Storing the cookies

Both the caramel and the chocolate (the latter when tempered correctly) will firm up so that the cookies are easily stored and won’t stick together. Store them in an airtight container to keep them fresh.

Making Turtle Cookies Ahead of Time

You can make the cookies up to the point of stuffing them with the caramel and dipping in the ground pecans (so stop right before baking). Set them on a parchment lined cookie sheet or plate and freeze them for 10 minutes until solid.

Once they are rock hard, you can transfer them to a container or a ziplock bag for longer storage. Allow them to come to room temperature before baking. Drizzle the chocolate on them after the cookies are completely cool, as instructed.

Adapting this recipe for dietary restrictions

Gluten free turtle cookies: Use a 1 to 1 gluten free flour swap. I have also had success using oat flour in place of the all purpose (use 2 tablespoons more so 1 cup plus 2 tablespoons).

Dairy free turtle cookies: Use a dairy free butter like miyokos for a 1 to 1 swap.

Alternate nut turtle cookies: If you’re making these for someone who cannot have tree nuts, you can use peanuts.

Turtle Cookie Recipe

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