Chocolate Turtle Cookies


These cookies were the favorite for a lot of family members. They are soft and gooey (exceptionally so thanks to the caramel drizzle) with an appropriate amount of add-ins. The chocolate cookie is not messing around and would be a treat on its own.

I think they would have benefited from incorporating the chocolate chips and walnuts into the cookie dough, rather than rolling the balls in a mixture of chocolate chips and walnuts. I even wonder if making larger cookies with a mini Rolo at the center would be a better option here, like these cookies, that would prevent the mess eating them creates.

Based on this recipe.


1 cup (125 g) all-purpose flour
1/2 cup + 2 tbsp. (52 g) unsweetened natural cocoa
1 tsp. baking soda
1/8 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
2 tbsp. milk
1/2 cup (90 g) mini semi-sweet chocolate chips
3/4 cup (105 g) pecans, chopped

Easy Caramel Sauce:
14 Werther’s Original Baking Caramels
1 tbsp. heavy cream/half-and-half/whole milk


  1. For the cookies: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer with paddle attachment, beat butter on high speed for 1 minute, scraping down the sides as needed.
  3. Reduce the speed to medium, and add the sugars until combined.
  4. Beat in the egg and vanilla, scraping the sides as needed.
  5. With the mixer turned off, pour the dry ingredients into the wet ingredients, then mix on low speed until a dough is formed.
  6. Increase the speed to medium, and add the milk.
  7. Scoop 1.5 tablespoon sized balls onto parchment-lined baking pan. Cover tightly with plastic wrap and chill for at least 2 hours.
  8. In a small bowl, combine the mini chocolate chips and pecan pieces.
  9. Remove dough from fridge and keep at room temperature for 10 minutes.
  10. Preheat oven to 350 degrees. Line two baking sheets with parchment paper/silicone mats.
  11. Roll each ball in the chocolate chips and pecans, then freeze balls for 5-10 minutes.
  12. Bake each batch for 10-12 minutes, then remove from oven to cool for 5 minutes before transferring to a wire rack to cool completely.
  13. For the caramel: Add the caramels and milk to a small saucepan over medium-low heat, stirring constantly until melted.
  14. Turn off the heat and keep in the pan until ready to use.
  15. Drizzle caramel over the cookies and allow to set for at least 10 minutes.

NOTE: Cookies without caramel sauce may be frozen for up to 2 months.