Chocolate with Caramel and Pecan Turtle Cookies

5 from 1 vote

Chocolate with Caramel and Pecan Turtle Cookies

These are quick and easy to make—a great Saturday morning bake.Turtle cookies are chocolate with caramel chips and pecans throughout the cookie. These cookies are soft and have a deep chocolate flavor.

Prep Time20

Total Bake Time30

Chill30

Total Time1 20

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 164kcal

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 chips
½ cup (49.5 g) Pecan pieces
⅔ 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. Pick out 34 to 36 nice looking pecan halves, so you have 1 for each cookie scoop. Then rough chop some of the leftover pecans halves for the pecan pieces that will go into the cookie dough.
In a stand or hand-held mixer bowl, add the cream cheese and butter. Turn your mixer to a medium speed for about 2 minutes. If your butter and cream cheese are still really cold, slowly increase the speed of your mixer from a low speed. This will take longer to blend the two ingredients. Add the sugar and blend for another 3 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 egg 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 adding the flour about a third at a time to the wet mixture. This should only take about a minute, so try not to over mix the flour. Scrape down the sides and across the bottom, then add the caramel chips and pecan pieces. You want to get the caramel and pecan pieces as evenly mixed 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 lightly push it down on the top of each cookie mound. Bake for 10-12 minutes. After you pull the cookies out of the oven, leave the cookies on the pan for at least 3-5 minutes before moving them to a cooling rack.

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