The Best Turtle Cookie
These are the BEST Turtle Cookies you will ever make. They are packed with delicious salted caramel, crunchy pecans, and have a deep, rich chocolate flavor. These easy, no-chill cookies will be your new holiday favorite.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
Cookie Dough
- 1 cup (227 g) unsalted butter, cold and cubed
- 1 ¼ cups (250 g) sugar
- 2 large eggs 100g
- ½ cup (40 g) cocoa powder
- 2 ¼ cups (270 g) all-purpose flour
- ¼ tsp (1.5 g) coarse salt
- 1 tsp (4.6 g) baking powder
- 1 cup (112 g) chopped pecans
- 1 cup (192 g) Kraft Caramel Bits
- 1 cup (224 g) semi sweet chocolate chips
Caramel Drizzle
- 1 cup (192 g) Kraft Caramel Bits
- 1 Tablespoon water
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar and mix until light and fluffy.
- Add eggs one at a time and mix until smooth on low or medium low.
- With the mixer on low speed add cocoa powder. Scrape sides of bowl.
- Add flour, coarse salt, and baking powder. Mix until combined.
- Add chocolate chips, pecans, and caramel bits. Mix until combined.
- Using a #24 cookie scoop, portion dough, roll into a ball and place on the prepared cookie sheet. Bake for 9-11 minutes. *I like to roll the dough into a ball to give the cookies a smooth look. See notes for additional baking times.
- Let cookies cool on pan for 5-10 minutes. Remove and finish cooling on cooling rack.
- In a microwave safe bowl, melt 1 cup Kraft Caramel Bits with one tablespoon of water for one minute. Stir the caramel. If the caramel hasn’t melted completely, microwave it for another 15-30 seconds. Stir and drizzle on cooled cookies with a spoon. With the caramel on the spoon, hold the spoon down and move it back and forth over the cookies to create a drizzle. *The caramel hardens, so you’ll want to work fast.
- Enjoy!
Notes
Notes
- For large, bakery sized cookies, portion dough into 5 oz balls, bake for 12-14 minutes.
- For 1.2 oz (#40 cookie scoop) cookies, bake for 7-9 minutes.