Name: Turtle Cookies With Homemade Caramel Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 6 tbsp unsalted butter; ⅓ cup heavy cream; 1 pinch kosher salt; 2½ cups all purpose flour; ½ cup Dutch process cocoa powder; 1 tsp kosher salt; 1 tsp baking soda; ¼ tsp espresso powder; 1 cup unsalted butter (room temperature); 1 cup brown sugar; ½ cup granulated sugar; 2 large eggs (room temperature); 1½ tsp vanilla extract; 1 cup dark chocolate chips; 2 egg whites; 1 cup finely chopped pecans

Ingredients

1 cup granulated sugar (for caramel)

6 tbsp unsalted butter (for caramel)

⅓ cup heavy cream

1 pinch kosher salt (for caramel)

2½ cups all purpose flour

½ cup Dutch process cocoa powder

1 tsp kosher salt

1 tsp baking soda

¼ tsp espresso powder

1 cup unsalted butter (room temperature, for dough)

1 cup brown sugar

½ cup granulated sugar

2 large eggs (room temperature)

1½ tsp vanilla extract

1 cup dark chocolate chips

2 egg whites

1 cup pecans (finely chopped)

Instructions

Step 1: Make the homemade caramel by heating 1 cup granulated sugar in a medium pot over low heat. Allow the sugar to melt without stirring; swirl the pot gently if melting is uneven.

Step 2: Once the sugar is fully melted and amber brown, whisk in 6 tablespoons butter quickly as the mixture will sputter.

Step 3: Slowly pour in ⅓ cup heavy cream, mixing vigorously until combined. Stir in a pinch of kosher salt and set the caramel aside.

Step 4: In a bowl, whisk together the flour, Dutch cocoa powder, 1 teaspoon kosher salt, baking soda, and espresso powder. Set dry ingredients aside.

Step 5: Using a stand mixer fitted with a paddle attachment, cream 1 cup softened butter with 1 cup brown sugar and ½ cup granulated sugar on medium speed for 3–4 minutes until light and fluffy.

Step 6: Add the eggs one at a time, mixing in the 1½ teaspoons vanilla extract.

Step 7: Gradually add the dry ingredients to the wet, mixing just until incorporated. Stir in the dark chocolate chips.

Step 8: Line a sheet tray with parchment paper and scoop 2½-ounce cookie balls onto it.

Step 9: Beat the 2 egg whites with a whisk attachment or hand mixer until frothy and airy.

Step 10: Dip each cookie ball into the egg white mixture, then into the chopped pecans, coating evenly. Place each coated cookie back on the sheet tray.

Step 11: Press the back of a teaspoon into the center of each cookie to create an imprint, then freeze uncovered for 1 hour.

Step 12: Preheat the oven to 350°F (175°C). Place cookies 2 inches apart on a parchment-lined sheet tray and bake for 8–10 minutes. If needed, gently repress the spoon indentations during baking.

Step 13: Let cookies cool on the sheet pan for 10 minutes before transferring to a cooling rack to cool completely.

Step 14: Once cooled, fill each cookie’s indent with the homemade caramel and serve.

Tips & Variations

For a deeper caramel flavor, add a splash of vanilla extract or a pinch of sea salt to the caramel before it sets.

Substitute pecans with walnuts or almonds if preferred.

Use mini chocolate chips for more even distribution throughout the cookie.

If you want softer cookies, reduce baking time slightly and monitor closely.

Storage

Store the baked and filled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze unfilled cookies (freeze dough balls after coating and imprinting) for up to 3 months. Reheat gently before filling with caramel for best texture.

FAQs

Can I use store-bought caramel instead of making my own?

Yes, store-bought caramel can be used to save time. However, homemade caramel adds a fresher, richer flavor that enhances the cookie’s overall taste.

Why do I need to freeze the cookies before baking?

Freezing helps the cookies hold their shape and keeps the pecans pressed into the dough during baking, ensuring the characteristic turtle cookie look and texture.