Turtle Cookies
These easy to make turtle cookies are full of rich chocolate chips, rolled in toasted pecans, and topped with a gooey caramel drizzle. Using a shortcut, these cookies come out pretty and delicious.
When someone asks me if I want a turtle, I hope they are not talking about actual turtles, but the chocolate, pecan, caramel goodies that I can’t eat just one of.
Those gooey, crunchy, and chocolatey treats are so yummy! But I want to make them just a little extra, so why not make a cookie version?
And to make them even easier, let’s use a shortcut. Cake mix! And I’m not just using it as a shortcut because it has all the ingredients to make the cookie base, but because the cookies turn out so much better.
They are extra chewy and tender. And that just allows the crunchy pecans and gooey caramel to shine even more.
My other favorite cookie recipes to make are my snowball cookies, magic cookie bars, haystack cookies, and these kitchen sink cookies, which remind me of these turtle cookies with all the fun ingredients.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cookie mix – I like to use chocolate chip cookie mix, but feel free to substitute chocolate cookie or sugar cookie mix.
- Cocoa – Use Dutch processed cocoa powder. For more intense flavor, use dark chocolate cocoa powder.
- Nuts – Pecans are the traditional nut used or substitute almonds, walnuts, or even peanuts.
- Caramel – I like to use the caramel baking bits. You can substitute regular caramels, or Werther’s soft caramels. Just cut or chop into smaller pieces.
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How To Make Turtle Cookies With Cake Mix
- Preheat the oven to 350F. Line baking sheets with parchment paper or cooking spray.
- Whisk together the chocolate chip cookie mix and cocoa powder in a large mixing bowl. Add in the softened butter, large egg, and heavy cream and beat with a hand or stand mixer until a soft dough forms.
- The dough should be thick and slightly sticky. Stir in ⅓ cup of the chopped pecans and pour the remaining pecans in a shallow bowl.
- Use a 1 ½ Tablespoon cookie scoop and roll the dough into evenly sized balls and then roll each cookie lightly in chopped pecans.
- Place the cookie dough balls on the baking sheets, about 1 ½ inches apart. Bake for 10-12 minutes or until the edges are set and the top is cracked. Allow the cookies to cool 5-10 minutes before removing to a cooling rack to cool completely.
- Make the caramel by placing the caramel bits in a microwave safe bowl and pour the remaining 1 ½ Tablespoons of heavy cream over the top. Heat for 30 seconds and then stir well.
- Continue heating in 10-15 second increments and stirring well until the caramel is smooth and completely melted. Drizzle the caramel over the cookies and serve warm or cooled.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Store cookies can in an airtight bag or airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to 1 week.
Can I freeze them?
You can certainly freeze the cookies for 2-3 months. Be sure to separate with layers of parchment paper. Thaw overnight before eating or they will be too tough.
Variations
- Substitute the cookie mix for sugar cookie or chocolate cookie mix. Just add in extra chocolate chips.
- Trade out the nuts for walnuts, almonds, or even peanuts.
- Sprinkle the top with flaky sea salt before the caramel sets to add a little balance to the sweetness.
- Add in chopped Heath bar or toffee bits.
Tips for No Leftovers
- Substitute sugar cookie mix and add 1 cup chocolate chips.
- Use unsalted butter but add in a pinch of salt.
- Toasted pecans make for more nutty flavor.
- Parchment paper on the baking sheets make for easy clean up.
- Bake one or two cookies first to get the timing just right.
- If the cookies spread too much, chill the dough a little bit.
- Don’t over bake the cookies. Cook just until the edges are set and the top starts to crack.
- Let the cookies set on the baking sheet for 5-10 minutes so they cool before adding the caramel drizzle.
- Melting the caramel can take up to 1 or 2 minutes. Be sure to use short increments. If the caramel is too thick, you can add a teaspoon of cream to thin it out.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy to make turtle cookies recipe is the perfect combination of chewy, crunchy, chocolatey, and topped with gooey caramel!
Turtle Cookies Recipe
Ingredients
- 17.5 ounces chocolate chip cookie mix
- ⅓ cup cocoa powder
- 10 Tablespoons salted butter softened
- 1 large egg
- 5 ½ Tablespoons heavy cream divided
- 2 cups chopped pecans divided
- 1 cup caramel bits
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Whisk together the chocolate chip cookie mix and cocoa powder in a large mixing bowl until combined.
- Add in the softened butter, large egg and 4 Tablespoons heavy cream and beat with a hand or stand mixer until a soft dough forms. The dough should be thick and slightly sticky.
- Stir in ⅓ cup of the chopped pecans to the dough and place the remaining chopped pecans in a shallow bowl.
- Use a 1 ½ Tablespoon cookie scoop to roll the dough into evenly sized balls and then roll each cookie lightly in chopped pecan and place on the baking sheets, about 1 ½ inches apart.
- Bake for 10-12 minutes or until the edges are set and the top is cracked.
- Allow the cookies to cool 5-10 minutes before removing to a cooling rack to cool completely.
- To make the caramel, place the caramel bits in a microwave safe bowl and pour the remaining 1 ½ Tablespoons of heavy cream over the top.
- Heat for 30 seconds and then stir well.
- Continue heating in 10-15 second increments and stirring well until the caramel is smooth and completely melted. This may take up to 1 or 2 minutes of heating but should be done in short increments. If the caramel is too thick, you can add a teaspoon of cream to thin it out.
- Drizzle the caramel over the cookies and serve warm or cooled.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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