Thick, chewy, fudgy chocolate turtle cookies recipe, caramel stuffed and topped with pecans and sea salt. These are what cookie dreams are made of.
Calling all chocolate lovers – these are the richest, chewiest chocolate turtle cookies and as Selena Gomez says, “I can’t keep my hands to myself.”
You can get the recipe here and add them to your fall baking list and trust me, you’re going to want to! This crowd-pleasing, caramel oozing chocolate cookie is not one to sleep on.
If you love all things chocolate like my easy Chocolate Cobbler, viral Hot Chocolate Bombs or Peanut Clusters, you’ll love these amazing chocolate cookies stuffed with caramel candies, topped with pecans and thick flakes of sea salt!
What is A Turtle Cookie?
If you don’t know what a turtle cookie is, let me tell you, you’ve been missing out! Turtle cookies bring some of my favorite flavors into one cookie, and it’s amazing!
The decadent chocolate cookie dough is stuffed with Rolo’s so that the caramel oozes out when warm. Topped with pecans and sea salt these chocolate turtle cookies are better than traditional turtles! Not to mention they get bonus points for being gluten-free!
I had a really difficult time making these chocolate turtle cookies. They’re easy and all, but gosh, with each scoop I had to resist the temptation of dropping it in my mouth. I really think cookie dough should be one of the major food groups.
So, as long as you can make it through the temptation of eating all the cookie dough, you’ll be left with 24 delicious cookies. Well, maybe only 22 because some of the dough just mysteriously missing and you have no idea where it went, right ;).
Chocolate Turtle Cookie Ingredients
- Powdered Sugar – Also known as confectioner’s sugar
- Unsweetened Cocoa Powder
- Cornstarch
- Salt
- Egg Whites
- Egg – To bind.
- Vanilla Extract
- Rolos
- Pecans
- Sea Salt – For garnish.
How To Make chocolate Turtle Cookies – Step by Step
This is a really simple cookie recipe but it packs a flavor punch!
- Prep – Preheat oven and line cookie sheets with parchment paper for easy cleanup.
- Combine Dry Ingredients – Combine sugar, cocoa, corn starch and salt. Set aside.
- Whisk Eggs In a separate bowl, whisk 2 egg whites until slightly foamy. Whisk in egg and vanilla.
- Combine – Gradually add egg mixture into dry mixture until well blended.
- Stuff – Using a cookie scoop, drop dough balls onto the parchment lined cookie sheets. Push Rolo into the top of the dough ball and wrap dough completely around it.
- Top – Top dough balls with a crack of sea salt and pecans {whole or chopped, your preference}.
- Bake – Bake and serve warm.
Tips For Scooping Cookie Dough
There’s just so much to love about this recipe. They’re bursting with amazing flavor and everything that’s good in life, and they are sooo easy, especially when you follow these tips and tricks.
When making drop cookies, I always use a cookie scoop to make sure all of my cookies are about the same size. This will not only make sure you get all 24 cookies, but it will also help ensure even baking.
Another tip I love I using parchment paper sheets, or silicone baking mats instead of cooking spray. When I use either of those I never have to worry about if my cookies are going to stick to the sheet.
Lastly, When I get to the end of the cookie dough I like to use a spatula to scrape down all of the remaining cookie dough. Depending on how much splattered onto the sides while mixing, you can get at least 1 or two, if not more cookies out of whats left.
Tips
- Line the cookie sheets with parchment paper or a silicone baking mat for easy cleanup.
- For a deeper chocolate flavor, try unsweetened dark chocolate powder instead of cocoa powder.
- These cookies are best served warm out of the oven! You can also warm them in the microwave 10 seconds.
Your New Obsession – Turtle Cookies
In my house these cookies leave the cookie sheet before they even get the chance to cool. I usually have to hide a couple away if I want there to be any for me to have that same evening. So, if your family is anything like mine, I know you guys are going to love these cookies as much as my family and I do.
If you try this chocolate turtle cookie recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Chocolate Turtle Cookies
Ingredients
- 2½ cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- ½ tablespoon salt
- 2 egg whites
- 1 egg
- 1 tablespoon vanilla extract
- 24 rolos
- ¼ cup pecans whole or chopped
- sea salt
Instructions
- Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- In a medium mixing combine sugar, cocoa, corn starch and salt. Set aside.
- In a separate bowl, whisk 2 egg whites until slightly foamy. Whisk in egg and vanilla.
- Gradually add egg mixture into dry mixture until well blended.
- Using a cookie scoop, drop dough balls onto the parchment lined cookie sheets. Push rolo into the top of the dough ball and wrap dough completely around it.
- Top dough balls with a crack of sea salt and pecans.
- Bake 12 minutes and serve warm.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Iโm obsessed with this twist on the turtle candy! The Rolo in the middle is my favorite!ย
Julie, these cookies look absolutely delicious! And I have a daughter who is gluten free, so these will be perfect for her! Can’t wait to try them!
Oh yes, she’ll love them! I love the texture of these flourless cookies myself.
I would have to have duct tape on my mouth while making those. They look so good.
Ha! I’m dying laughing. I should!
Cookies stuffed with candy!? Um, YES please!!
xo Michael
Rolos!! Adding this to try!