If you like the combination of chocolate, caramel and pecans you are going to absolutely love these turtle cookies. They are like your favorite chocolate chip cookies only better!
It is hard to go wrong with cookies loaded with good stuff. There are so many possible flavor combinations out there and I don’t think there’s anything wrong with wanting to try them all.
This fabulous recipe takes the trio that makes turtle candies famous and presents them in cookie form for an extra delicious treat.
I don’t think cookies have to be overly elaborate though. Almost any cookie can be a perfect Christmas cookie.
I think it’s the smaller size and immense variety that makes them perfect gifts for friends and neighbors. It’s hard not to appreciate the love and care put into a tray of delicious homemade treats.
Of course that is the case any time of year. Cookies make a great office treat, birthday dessert, picnic carry along or afternoon snack.
Cookies are also perfect for new parents because they are grab and go and can be enjoyed with one hand. And nobody I know has ever been disappointed to learn there is a fresh cookie in their lunchbox.
Not that I really had to sell you on the merits of cookies, did I? If I did I really need to trade you one of my many sweet teeth for your obvious lack of one!
These turtle cookies are a perfect treat for any of the occasions I mentioned above or any other occasion you can think of. They are the perfect mix of one of my favorite cookies and one of my favorite candies.
The addition of pecans and caramel to chocolate chip cookies adds extra accentuation to both the sweet and savory. If salty and sweet is your thing, feel free to add a sprinkle of flaky sea salt to the top before you bake them.
In addition to the caramel, the high ratio of brown sugar to granulated sugar gives these cookies a deeper flavor. The whole experience really is a delight for your taste buds.
Storing and Freezing Your Turtle Cookies
This recipe makes about 3 dozen cookies. Which is the perfect amount for a gathering.
These cookies store very well in an airtight container at room temperature. Keep them there for up to a week with no issues. Add a slice of white bread to the container to keep them softer longer.
If you think that is too many cookies, you may be tempted to cut the batch in half. That will be difficult to do with one egg in the dough.
But don’t despair if 36 cookies is more than you need. Of course you can give some of the extras away.
Gifting fresh baked cookies is a great way to make new friends. It’s a fabulous way to keep the ones you have as well! 😉
Cookies freeze amazingly well, so that is another option. Just toss some baked cookies in a freezer bag and place them in the freezer.
They will be good for several months that way. Just grab a couple and warm them for a few seconds in the microwave for an extra special treat.
Alternatively you can freeze the dough to bake later. You can freeze bulk dough if you’d like, but you’ll want to make sure it is fully defrosted before you try to scoop it.
So I prefer scooping balls of dough onto a baking sheet and freezing them for several hours. Once the balls of dough are frozen, remove them from the tray and place them in a freezer bag.
When you are ready to make some cookies pull the desired number of dough balls from the freezer and bake as directed. They will need about one extra minute of bake time and that’s it!
So you can have the smell of fresh baked cookies at a minutes notice. Of course you can have the actual fresh baked cookies as well!
Bring on the cookies!
If you like your chocolate chip cookies with a little something extra, you absolutely have to try my kitchen sink cookies. They are loaded with chocolate, pretzels and caramel in a delicious chewy cookie.
If it’s the turtle part that drew you in, I’d love to introduce you to my caramel and cashew bear claws. The soft caramel, salty cashews and chocolate are a match made in homemade candy heaven.
Do you like to toss an extra flavor twist in your chocolate chip cookies? What are your favorite stir ins?
- ½ cup butter
- 2 Tablespoons white sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup caramel chips
- ½ cup pecan pieces
- In a large bowl, cream together the butter, white sugar and brown sugar for 2 minutes until light and fluffy.
- Add the egg and vanilla extract and beat for one minute.
- In a separate medium-sized bowl, whisk together the flour, baking soda and salt.
- Add the dry mixture to the butter mixture and mix until just combined.
- Fold in chocolate chips, caramel chips, and pecan pieces.
- Refrigerate the dough for 2 hours or overnight.
- Preheat oven to 350°F
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Use a 1 Tablespoon cookie scoop to portion out cookie dough onto the prepared cookie sheet.
- Bake for 13-15 minutes until lightly golden.
- Cool for one minute on the sheet before removing to a cooling rack.