Go Back
–+ servings
Turtle cookies stacked.
Tara Noland

Turtle Cookies

5 from 1 vote
These Turtle Cookies are inspired by Crumbl Turtle Cookies. They are large and indulgent and really fulfill a holiday sweet tooth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Chill time 20 minutes
Total Time 54 minutes
Servings: 14 Cookies
Course: Dessert, Snack
Cuisine: American
Calories: 483
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup packed light brown sugar
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • ¾ cup cacao powder
  • 1 cup salted butter 2 sticks
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups finely chopped pecans
  • 11.5 oz caramel sauce (I used 1 jar of Smucker’s Simple Delight Caramel)
  • ⅔ cup milk chocolate chips

Equipment

Method
 

  1. Line a cookie sheet with parchment paper or a silicone mat. Set aside.
  2. In a small bowl, whisk the flour, baking soda, and salt. Set aside.
  3. In a saucepan, whisk together the light brown sugar, granulated sugar, powdered sugar, and cocoa powder. Add the butter.
  4. Place the saucepan over medium heat and stir until the butter is melted and all the ingredients are combined.
  5. Take off the heat and cool for 2-3 minutes.
  6. Pour the mixture into a mixing bowl.
  7. Add the eggs, one at a time, and mix well in between each addition.
  8. Add the vanilla extract with the last egg.
  9. Add the flour mixture to the chocolate. Mix well. The mixture will be thick. I used a Danish dough whisk. You can use a mixing spoon. I wouldn’t recommend using a regular whisk as the dough will get all stuck in the middle.
  10. Cover the bowl and refrigerate the dough for 20 minutes.
  11. Preheat the oven to 350 degrees F.
  12. Take a large cookie scoop (3 tablespoons) and scoop the dough.
  13. Roll the dough into a ball in the palm of your hand.
  14. Roll the dough ball into the chopped pecans.
  15. Place on the prepared cookie sheet and gently press down to flatten the ball into a 1-inch disc.
  16. Bake in the preheated oven for 14-16 minutes.
  17. To recreate the Crumbl cookie, don’t overbake them; the edges will be set, but the middle will still be soft.
  18. Once the cookies are baked to your liking, take them out of the oven and gently transfer them to a cooling rack. Be careful, they will be soft. Cool the cookies completely.
  19. Once the cookies are completely cooled, add 1 teaspoon of caramel in the center. Refrigerate the cookies to cool the caramel. Depending on the caramel you use, the caramel may not set, but at least it will be cool, which will help the chocolate to set faster in the next step.
  20. Melt the chocolate chips in the microwave in 20-second increments, mixing well in between each one.
  21. Once the chocolate is melted, use a small spoon to add the chocolate on top of the caramel, or place the chocolate in a small ziplock bag and pipe onto the caramel. Add approximately 1 teaspoon of chocolate per cookie.

Nutrition

Serving: 1gCalories: 483kcalCarbohydrates: 68gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 322mgPotassium: 210mgFiber: 3gSugar: 47gVitamin A: 465IUVitamin C: 0.2mgCalcium: 57mgIron: 2mg

Notes

See the post for more information, photos and tips. 

Tried this recipe?

Let us know how it was!