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Turtle Cookie Chocolate Category
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5 from 1 vote

Chocolate with Caramel and Pecan Turtle Cookies

These are quick and easy to make—a great Saturday morning bake.
Prep Time10 minutes
Total Bake Time30 minutes
Chill30 minutes
Total Time1 hour 10 minutes
Course: Cookies, Nuts
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 188kcal

Ingredients

  • 8 oz (226.8 g) Cream Cheese room temperature
  • ½ cup (113.5 g) Butter unsalted room temperature
  • 1 ½ cup (300 g) Sugar white
  • ½ teaspoon (0.5 teaspoon) Vanilla Extract
  • 2 (2) Eggs room temperature
  • 1 ¾ cups (218.75 g) All-purpose flour
  • ¾ cup (64.5 g) Unsweetened cocoa powder
  • 2 teaspoon (2 teaspoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • 1 cup (236.59 g) Caramel bits
  • ½ cup (49.5 g) Pecan pieces
  • ¾ cup (49.5 g) Pecan halves 1 on top

Instructions

  • In a bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, cocoa powder, baking powder, salt, and run a whisk through to blend.
  • In a stand or hand-held mixer bowl, add the cream cheese and butter. Turn your mixer to a medium speed for about 3 minutes. If your butter and cream cheese are still really cold and hard, gradually increase the speed of your mixer from the low speed. This will take longer to blend the two ingredients. Add the sugar and blend for another 2 minutes. Stop and scrape down your bowl and across the bottom. Turn the mixer back on to medium-low speed and add the vanilla extract. Break one of the eggs into a bowl (to make sure you do not have any eggshells) and add it to the cookie batter, after being incorporated; repeat with the second egg.
  • I scrape down the sides again and turn the mixer back on to a low speed before gradually adding the flour mixture. Blend till incorporated, then add the caramel and pecan bits. You want to get the caramel and pecan bits as evenly throughout the cookie dough as possible. You may have to mix a little by hand to ensure evenness. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Taking a medium cookie scoop and scoop out 12 mounds onto one of the cookie sheet pans. Take 1 pecan half and push it down on the top of each cookie mound. Bake for 10-12 minutes. After you pull the cookies out of the oven, take a butter knife and gently push any caramel that has spread out back to the cookie. Leave the cookies on the pan for at least 5 minutes before moving them to a cooling rack. This recipe makes about 2-½ dozen!

Nutrition

Calories: 188kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 115mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 218IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg