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+ servings
Turtle Cookie Chocolate Category

Chocolate with Caramel and Pecan Turtle Cookies

These are quick and easy to make—a great Saturday morning bake.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Chill 30 mins
Total Time 50 mins
Course Cookies, Nuts
Cuisine American
Servings 30 cookies
Calories 119 kcal


  • 8 oz Cream Cheese room temperature
  • ½ cup Butter unsalted room temperature 1 stick
  • 1-½ cup Sugar white 297 g
  • ½ tsp Vanilla Extract
  • 2 Eggs room temperature
  • 1-¾ cups All purpose flour 210 g
  • ¾ cup Unsweetened cocoa powder 63 g
  • 2 tsp Baking powder 8 g
  • ½ tsp Kosher Salt
  • 1 cup Caramel bits
  • 1 Pecan halves on top
  • ½ cup Pecan bits


  • 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. 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°, 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!


Calories: 119kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 142mgPotassium: 72mgFiber: 1gSugar: 9gVitamin A: 216IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword chocolate caramel cookies, chocolate pecan cookies, turtle cookies
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