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These Turtle cookies start with a simple chocolate cookie dough, are rolled in crunchy pecans and chocolate chips and are filled with gooey caramel! They start with a brownie mix, making them easy to make and easier to enjoy!!
Why I Love These Cookies
- They start with a brownie mix, which makes them a cinch to whip up!
- They’re a great addition for holiday cookie trays and cookie exchanges!
- Fun for the kids to help with – unwrapping the caramels, rolling the cookies, etc!
- Taste like turtle candies, but in cookie form!
Ingredients Needed (Amounts in Recipe Card Below)
- Mini Semisweet Chocolate Chips – I like the mini chips as they stick best to the outside of the cookie.
- Pecan Pieces – You could use walnuts instead if you prefer.
- Brownie Mix – Fudge brownie, milk chocolate or dark chocolate brownie mix are all good options.
- All-Purpose Flour
- Vegetable Oil – You can use melted salted or unsalted butter instead if you prefer.
- Egg – I always use “large eggs” when baking.
- Soft Caramels – Werther’s Originals Soft Caramels are my preferred caramel in these cookies. I find that the Kraft caramels (the squares) don’t melt quite as nicely and are much more difficult to unwrap!
How to Make Turtle Cookies
Start by lining a cookie sheet with a silicone mat or parchment paper. This will keep the caramel filling from sticking to the pans.
Next, add the mini chips and chopped pecans to a small bowl and mix. Set this aside. Though you can toast the pecans, you really don’t need to as they’ll have a chance to get a little toasty in the oven when baked on the cookies!
Add the brownie mix, flour, oil, egg and water to the bowl of a stand mixer fitted with a paddle attachment. You can also stir this by hand if you prefer, but it’s a pretty stiff dough, so it’s easier to use a stand mixer.
Use a cookie scoop to grab about 1 1/2 tablespoons of the dough. Unwrap a caramel and press it into the center of the dough. Roll until the caramel is completely covered.
Dunk the cookie dough ball into the chocolate chip and pecan mixture. Press down so several pieces stick to the dough. Place onto the cookie sheet so the coating is on the top. Repeat until the dough is gone. I typically get about 20 cookies.
Bake for 10-12 minutes. The center will be very soft as the caramel is piping hot. Sprinkle with flaky sea salt if desired. Let them cool for about 15 minutes on the pan before transferring them to a cooling rack so the caramel has a chance to set a bit.
If you want to make them super festive, give them a melted chocolate drizzle and top with sprinkles!
Take a Shortcut! If you're low on time, you can mix 1 cup of caramel bits into the dough instead of filling the dough balls with caramel. This will save you the time of unwrapping the caramels and wrapping the dough around them. I much prefer the filled cookies though....
How to Freeze Turtle Cookies
1. Freeze the Unbaked Cookies
This is a great option if you want just a few cookies at a time! Form all of the cookies (filled and topped with pecans/chocolate chips) then place on a parchment lined pan – no need to leave lots of space between cookies. Freeze the cookie dough balls completely then transfer to a freezer bag. When you’re ready to enjoy, simply place them onto a prepared baking sheet and bake! They’ll likely take a couple extra minutes as you’re baking them from frozen.
2. Freeze the Baked Cookies
Let the cookies cool completely then transfer to an airtight container or a freezer bag. Freeze for up to 2 months. Let them thaw completely before enjoying as the caramel will be super hard when frozen!
Frequently Asked Questions
I use Werther’s Originals Soft Caramels. They seem to be just the right amount soft & chewy! You could also use a caramel filled chocolates such as Dove or the mini Caramello’s.
You can. Use a gluten free fudge brownie mix instead of regular and swap the flour out for an all purpose gluten free flour.
If the caramel oozes out of the cookie, it’s likely not in the center of the ball of dough. Try to center it as best as possible and it shouldn’t ooze out!
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Other Recipes You’ll Love
- Turtle Bars
- Salted Caramel Brownie Cookies
- No Bake Turtle Cheesecake
- Caramel Chocolate Chip Cookies
- Turtle Cake
Turtle Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans
- 1 18.3-ounce box brownie mix
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons water
- 20 soft caramels
- flaky sea salt for topping, optional
Instructions
- Preheat oven to 350℉ and line baking sheets with parchment paper.
- Pour the mini chocolate chips and chopped pecans in a shallow bowl and set aside.1/2 cup mini chocolate chips, 1/2 cup chopped pecans
- In the bowl of a stand mixer, combine the brownie mix, flour, oil, egg and water.1 18.3-ounce box brownie mix, 1/4 cup flour, 1/4 cup vegetable oil, 1 egg, 2 tablespoons water
- Shape about 1 1/2 tablespoons of dough around a caramel.20 soft caramels
- Dip the ball of dough into the shallow bowl of chocolate chips and pecans; press down so they stick to the ball of dough.
- Place the cookies (chip + pecan side up) onto the prepared baking sheets, making sure you have about 2 inches between each cookie.
- Bake one sheet at a time for 10-12 minutes.
- Remove from the oven, sprinkle with sea salt (if desired) and let cool for a few minutes before removing to a wire rack.flaky sea salt
