If you’ve ever had the original turtle candy—those iconic pecans drenched in robes of caramel and chocolate—you know just how good these turtle cookies will be. With a shortbread-like chocolate cookie, a pool of golden caramel dolloped right in the center, and toasty pecans in every bite, it’s heaven.

turtle cookies on cookie sheet

How to Make Homemade Caramel

There are few things as delicious as homemade caramel—silky with a sticky pull and sweet yet buttery flavor, it’s the highlight of this turtle cookies recipe. Making homemade caramel is a bit finicky, but worth all the nuances for the resulting flavor. Here are a few tips to ensure perfect caramel every time:

  • Do Not Stir. Stirring the caramel increases the risk of a stray piece of sugar sticking to the side of the pan, jeopardizing the whole operation. The sugar needs to dissolve at the same time, otherwise, the candy will seize up. If your stove heats unevenly, you can very carefully stir the middle of your mixture with a spatula, being careful not to let any of the sugary mixture touch the sides of the pan.
  • Adjust Your Heat. Medium-high heat is the ideal temperature to get the process going and then lowering to medium-low heat will give you the most control and help you avoid burning your precious caramel. It’s important to know your stovetop—if your induction top runs a little hot, or if it doesn’t heat up very well, adjust accordingly.
  • Don’t Look Away. Once the mixture starts bubbling rapidly, stay nearby! The caramel can burn in a second, resulting in a very bitter taste that isn’t ideal for these turtle cookies, so pull it off the heat as soon as the caramel reaches 365-375°F.
  • Use Warm Cream. Warming the cream and vanilla prevents the caramel from seizing. Whisk it in slowly, letting the foamy bubbles die down a bit after each addition.
turtle cookies

Assembling the Turtle Cookies

Making and assembling these turtle cookies is the epitome of playing with your food. It’s easy and fun, a little sticky, and ideal for cozy nights in. Whether you gather a small team to help roll the cookies or do it yourself, the process is fairly straightforward. To make the turtle cookies:

  1. Make the Caramel. Prep the caramel before making the dough so it cools prior to filling.
  2. Mix & Roll the Dough. When mixing the dough, make sure the butter is soft but still firm. To prevent overmixing, add the flour in two parts and pulse to combine. Once no dry spots remain, scoop the cookie dough and use your hands to roll each piece of dough into balls.
  3. Coat in Pecans. Simply roll each cookie dough ball in egg white, then use your hands to gently press the pecans onto the dough. If you’re enlisting the assistance of an assembly line, this would be a great way to use their help. Transfer to a cookie sheet.
  4. Make the Indentation. Press a divet directly in the center of the turtle cookies using your thumb or the back of a teaspoon. The cookies will likely spread slightly from the pressure. After baking, reinforce the “thumbprint” by pressing the teaspoon into each cookie once more.
  5. Fill with Caramel. Add ½ – 1 teaspoon caramel to the turtle cookies. If the caramel is too firm or difficult to work with, microwave it for about 15-30 seconds to loosen it slightly.
  6. Drizzle with Chocolate. Finally, make a simple ganache by combining chocolate and heavy cream. Add it to a piping bag or small sandwich bag with a small hole trimmed in the corner. Then, working quickly, drizzle the chocolate across each turtle cookie. Finish with a sprinkle of flakey salt, and enjoy.
cookie sheet covered with turtle cookies

More Delicious Christmas Cookies

Turtle Cookies

Katie Calton
Print
Servings: 24 cookies
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Difficulty: Intermediate
Gooey, salty, rich, and nutty, these are a chocolate lover's dream thumbprint cookie.

Ingredients 

Homemade Caramel*

  • ½ cup heavy cream
  • ½ tablespoon vanilla extract
  • 1 cup granulated sugar
  • ¼ water
  • ¼ cup light corn syrup
  • 2 tablespoons unsalted butter
  • Pinch kosher salt

Thumbprint Cookies

  • ½ cup unsalted butter, slightly softened
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup dutch-process cocoa powder**
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups raw pecans
  • 1 egg white

Chocolate Drizzle

  • 3 ounces semi-sweet chocolate
  • 2 tablespoons heavy cream
  • 1 tablespoon flakey salt, optional

Instructions

Make the Caramel

  • Before making the cookies, prepare the caramel. In a microwave-safe bowl, heat the heavy cream and vanilla in the microwave for 1 minute. Set aside. Add the granulated sugar, water, and corn syrup to a small saucepan, pouring the water over the sugar to coat. Do not stir. Turn the heat to medium-high and simmer, without stirring, until the turns a golden or straw-yellow color. Immediately turn the heat down to medium-low and continue cooking until the mixture reaches 365-375°F. Remove the saucepan from heat immediately, then slowly whisk in the heavy cream and vanilla. The mixture will bubble voraciously, so do it a little at a time. Add the butter and whisk until melted. Transfer to a separate container and allow to cool while you prepare the cookies.

Bake the Cookies

  • Preheat the oven to 350° Fahrenheit. Add the butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Cream on medium-high speed until smooth and the sugar is dissolved into the butter, about 3 minutes. Scrape the sides and add the egg and vanilla. Beat on medium-high speed until emulsified and light, about 30 more seconds.
  • In a separate medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the stand mixer in two parts, pulsing the mixer to combine between each addition until no dry spots remain. Use a #60 cookie scoop or tablespoon to portion out the dough. Roll each tablespoon of dough into a ball and set aside.
  • Using a knife or food processor, finely chop the pecans and transfer to a shallow dish or small bowl. In a separate small bowl, whip the egg white until thin and frothy and then line a cookie sheet with parchment paper. Working 1-2 at a time, add the dough balls to the egg white and toss to coat. Transfer to the chopped pecans and use your hands to gently pack the pecans around the entire cookie dough ball. Once coated, set the cookie dough balls on the cookie sheet about 1 inch apart. Using your thumb or the back of a teaspoon, press a divot into the center of each cookie. Transfer to the oven and bake for 8-10 minutes or until slightly puffed and set. Remove from the oven and use the back of the teaspoon to reinforce the divot.

Assemble the Cookies

  • Add about 1 teaspoon of caramel to the center of each cookie (warm the caramel for 30 seconds in the microwave if difficult to work with). In a microwave-safe bowl, combine the chocolate and heavy cream. Microwave for 15-30 seconds until the cream is hot, then stir until smooth and silky. Transfer to a piping back or sandwich bag, then use kitchen shears to trim a small hole in the tip. Drizzle the chocolate over each cookie, then top with flakey salt. Let cool, then enjoy.

Equipment

  • 1 Candy Thermometer or Instant Read Thermometer

Notes

*Homemade caramel takes these cookies from good to incredible. However, if you’re pressed for time you can use soft caramels as a shortcut. After the cookies come out of the oven, add 16 soft caramels (such as Kraft) to a microwave-safe bowl with 2 ½ tablespoons heavy cream, a splash of vanilla, and a pinch of kosher salt. Microwave for 45 seconds, stirring every 15 seconds, until smooth and creamy. 
**Dutch-process cocoa produces a much richer, shortbread-like cookie. Unsweetened cocoa powder is also delicious in this recipe, but because of its higher acidity, it reacts with the baking soda to create a puffier, slightly more crumbly cookie. If using unsweetened cocoa powder, expect your cookies won’t hold the thumbprint you create in step 4. Simply flatten the balls slightly before baking, and create the thumbprint with the back of a teaspoon immediately after they come out of the oven.

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