Delicious pecan turtle cookies with chocolate chips, caramel and pecans taste like chocolate turtle candy in cookie form!
When I was little, my parents would buy chocolate pecan turtle candies on special occasions. It was one of those treats that was “just for the grownups”. Sometimes they had pity on us and let us eat a few. They were so good! I understand why they didn’t want the kids eating them all up lol. I was so glad when I was finally old enough to get my own box!
These pecan turtle cookies are like eating those chocolate turtle candies in cookie form. They have all the best parts of the candy — chocolate, caramel, and pecans — inside a big, chewy cookie. What’s not to love?!
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Video Instructions:
Ingredients in Pecan Turtle Cookies:
Unsalted Butter
Light Brown Sugar
Granulated Sugar
Egg
Vegetable Oil
Vanilla Extract
Pancake Syrup
All-Purpose Flour
Cornstarch
Baking Soda
Baking Powder
Salt
Semi-Sweet Chocolate Chips
Chopped Pecans
Soft Caramel Candies
How to Make Pecan Turtle Cookies:
1. Preheat your oven to 350F.
2. Place the butter in a large, microwave-safe mixing bowl then heat it in the microwave just until the butter melts (about 30 – 45 seconds, depending on your microwave). Set bowl aside and let the butter cool to room temperature.
3. In a separate mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder and salt. Set the bowl aside.
4. Once the butter has cooled (it’s ok if the butter is slightly warm, but it should not be hot), add brown sugar and granulated sugar. Stir butter and sugars together until ingredients are well combined and lumps from the brown sugar are gone.
5. Add egg and vegetable oil to the bowl of wet ingredients & stir well.
6. Add vanilla extract and syrup to the bowl of wet ingredients & stir well. The mixture should be smooth.
7. Add half the flour mixture to the wet ingredients. Mix well, then add remaining flour and mix until completely incorporated.
8. Stir in the chocolate chips and pecans until evenly distributed.
9. Place unwrapped caramels between two sheets of wax paper and use a rolling pin to slightly flatten them. Make sure to use soft caramels for this recipe! Also, don’t unwrap or flatten the caramels until you are ready to use them. If you’re only making 6 cookies right now, only flatten 6 of the caramels.
10. Line a large cookie sheet with parchment paper. Scoop out a 2 Tablespoon mound of dough for each cookie. Make sure cookies are placed at least 2 inches apart on the baking sheet. Flatten each mound into a circular disc to form the bases of the cookies. Put one flattened caramel on top of each base. **See instructional video above for reference**
11. Add 1 more Tablespoon of cookie dough to the top of each cookie. Flatten the dough over the caramel so that the caramel is sealed in the middle of cookie.
12. Bake for 15-20 minutes, until cookies are lightly browned and cooked through.
13. Cool for 10 minutes on the cookie sheet before serving. Enjoy!
Pecan Turtle Cookies
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 Tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 2 Tablespoons pancake syrup
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans
- at least 15 pieces Werther’s Original Soft Caramels
Instructions
- Preheat oven to 350F.
- Place butter in a large, microwave-safe mixing bowl then microwave just until butter melts (30 – 45 seconds). Set bowl aside and let the butter cool.
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda, baking powder and salt.
- Add brown sugar and granulated sugar to the cooled butter. Stir together until ingredients are well combined and lumps from brown sugar are gone.
- Add egg and vegetable oil to the bowl of wet ingredients & stir well.
- Add vanilla extract and syrup to the bowl of wet ingredients & stir until smooth.
- Add half the flour mixture to the wet ingredients. Mix well, then add remaining flour and mix until completely incorporated.
- Stir in chocolate chips and pecans.
- Place unwrapped caramels between two sheets of wax paper and use a rolling pin to slightly flatten them. (Don't flatten the caramels until you are ready to use them. If you're only making 6 cookies, only flatten 6 of the caramels.)
- Line a large cookie sheet with parchment paper. Scoop out a 2 Tablespoon mound of dough for each cookie. Make sure cookies are placed at least 2 inches apart on the baking sheet. Flatten each mound into a circular disc to form the bases of the cookies. Put one flattened caramel on top of each base. (*See video for visual reference*)
- Add 1 more Tablespoon of cookie dough to the top of each cookie. Flatten the dough over the caramel so that the caramel is sealed in the middle of cookie.
- Bake for 15-20 minutes, until cookies are lightly browned and cooked through.
- Cool for 10 minutes on the cookie sheet before serving. Enjoy!
Notes
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
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