Dessert Goals: Chocolate Turtle Cookies with Caramel Drizzle
Get ready to fall head-over-heels for these Chocolate Turtle Cookies — a dessert that truly has it all. Rich, chocolatey cookies studded with melty chocolate chips are crowned with silky caramel buttercream for the ultimate indulgence. A sprinkle of crunchy chopped pecans adds the perfect nutty contrast in every bite. Just when you think it can’t get any better, a generous caramel drizzle ties everything together. These cookies are pure dessert bliss and guaranteed to disappear fast!
Why you’ll want to try these Chocolate Turtle Cookies:
- They’re the perfect flavor combo — rich chocolate, buttery caramel, and crunchy pecans never disappoint.
- Soft, chewy, and indulgent with chocolate chips in every bite.
- That caramel buttercream frosting takes these cookies to bakery-level deliciousness.
- Great texture contrast from the smooth frosting, gooey caramel drizzle, and crunchy pecans.
- They’re visually stunning, making them perfect for parties, holidays, or gifting.
- A fun twist on classic turtle candies in cookie form.
- Guaranteed crowd-pleaser — people will be asking for the recipe.
- Perfect for caramel lovers who want a truly decadent treat.
These fun cookies are perfect for:
- Holiday cookie trays and dessert spreads
- Birthday parties and celebrations
- Potlucks and bake sales
- Family gatherings and get-togethers
- Cookie exchanges
- Game day or movie night treats
- Dinner parties or special occasions
- Gifts for neighbors, teachers, or friends
- Dessert tables at showers or brunches
- When you need a show-stopping homemade treat
Chocolate Turtle Cookies
Servings: 18 cookies
Prep Time: 30 minutes | Cook Time: 10 minutes | Cool Time: 30 minutes | Total Time: 1 hour and 10 minutes
Cookie Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup milk chocolate chips
Frosting Ingredients
- 4 cups powdered sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce, plus extra for topping
- 1 tablespoon milk
- ¼ cup chopped pecans
- ¼ cup milk chocolate chips
Directions for Cookies
Preheat the oven to 350 degrees Fahrenheit
Add the flour, baking powder, and baking soda to a small mixing bowl and whisk to combine. Set aside.
Add the butter, brown sugar, egg, and vanilla extract to a large mixing bowl and beat with an electric mixer until creamy.
Add the cocoa powder to the mixing bowl and mix until thoroughly combined.
Add the dry ingredients to the mixing bowl and mix until all the ingredients are fully incorporated and a soft dough is formed.
Add the chocolate chips to the bowl and mix them into the dough with a wooden spoon or rubber spatula.
Scoop out portions of dough about two tablespoons in size, roll them into balls, and place them, evenly spaced, on a baking sheet. Flatten each dough ball slightly with your hands.
Bake the cookies in the preheated oven for 10-12 minutes.
Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
Directions for Frosting
Add the butter, caramel, and vanilla extract to a large mixing bowl and beat with an electric mixer until smooth and creamy.
Add the powdered sugar and mix gently until all ingredients are just combined, then turn up the mixer speed and beat the frosting until light and fluffy – about 1-2 minutes. Add the tablespoon of milk only if the frosting is too dry.
Spoon the frosting into a decorating bag that is fitted with a star tip and swirl the frosting onto each cookie.
Top the cookies with chocolate chips and chopped pecans, and drizzle with extra caramel sauce.
Store leftover cookies in an airtight container for 3-4 days, or in the refrigerator for up to a week.
FAQ
1. Can I use homemade caramel sauce instead of store-bought?
Yes, if you have a favorite caramel sauce recipe, you can use it instead of store-bought!
2. Can I substitute walnuts for pecans in this recipe?
Absolutely! Walnuts can be a great alternative to pecans, adding a slightly different but equally delicious nutty crunch to your cookies.
3. How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them for up to three months.
4. Can I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Just be sure to let it come to room temperature before baking for the best results.
These Chocolate Turtle Cookies are the kind of treat that turns any moment into a celebration. With rich chocolate, creamy caramel buttercream, crunchy pecans, and a gooey caramel drizzle, every bite is pure indulgence. They’re fun to make, even more fun to share, and nearly impossible to resist. Whether you’re baking for a crowd or sneaking one straight from the tray, these cookies deliver big-time dessert joy. Don’t be surprised if they become a new favorite requested again and again!
Now that you know how to make these chocolate turtle cookies, you might also want to check out:
- The Strawberry Chocolate Chip Cookies You’ll Want To Take To Every Party
- Funfetti Sandwich Cookies (with Premade Cookie Dough!)
- Cookies and Cream Blossom Cookies (Made with Oreos!)
Chocolate Turtle Cookies
Discover the ultimate Turtle Cookie recipe with homemade chocolate cookies, caramel buttercream frosting, and a drizzle of caramel sauce. Packed with pecans and chocolate chips, these cookies are a decadent treat!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup milk chocolate chips
- 4 cups powdered sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce, plus extra for topping
- 1 tablespoon milk
- ¼ cup chopped pecans
- ¼ cup milk chocolate chips
Instructions
Directions for Cookies
Preheat the oven to 350 degrees Fahrenheit
Add the flour, baking powder, and baking soda to a small mixing bowl and whisk to combine. Set aside.
Add the butter, brown sugar, egg, and vanilla extract to a large mixing bowl and beat with an electric mixer until creamy.
Add the cocoa powder to the mixing bowl and mix until thoroughly combined.
Add the dry ingredients to the mixing bowl and mix until all the ingredients are fully incorporated and a soft dough is formed.
Add the chocolate chips to the bowl and mix them into the dough with a wooden spoon or rubber spatula.
Scoop out portions of dough about two tablespoons in size, roll them into balls, and place them, evenly spaced, on a baking sheet. Flatten each dough ball slightly with your hands.
Bake the cookies in the preheated oven for 10-12 minutes.
Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
Directions for Frosting
Add the butter, caramel, and vanilla extract to a large mixing bowl and beat with an electric mixer until smooth and creamy.
Add the powdered sugar and mix gently until all ingredients are just combined, then turn up the mixer speed and beat the frosting until light and fluffy - about 1-2 minutes. Add the tablespoon of milk only if the frosting is too dry.
Spoon the frosting into a decorating bag that is fitted with a star tip and swirl the frosting onto each cookie.
Top the cookies with chocolate chips and chopped pecans, and drizzle with extra caramel sauce.
Store leftover cookies in an airtight container for 3-4 days, or in the refrigerator for up to a week.
