These Copycat Crumbl Turtle Cookies are delicious chocolate cookie base that is topped with gooey caramel, melted chocolate, and crunch pecans. If you love turtles then this is the cookie recipe for you. Plus, they are easy enough to make for every day and beautiful enough for special occasions.
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❤️ Why you'll love this recipe
- The cookie dough is soft and chewy, with a hint of brown sugar flavor.
- The caramel topping has just the right amount of sweetness to complement the rich chocolate and crunchy pecans.
- It's an easy recipe that is perfect for busy days or last-minute gatherings.
🔪 Ingredients
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Turtle Cookie
- unsalted butter
- light brown sugar
- granulated white sugar
- large eggs
- light corn syrup
- pure vanilla extract
- all-purpose flour
- dark cocoa powder
- cornstarch
- baking soda
- Kosher salt
- pecans
Turtle Cookie Topping
- caramel bits
- milk chocolate melting wafers
- pecans
🍲 Equipment
- baking sheet
- silicone baking mat
- mixing bowls
- Stand Mixer
- Hand Mixer
- Whisk
- Measuring Spoons and Cups
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat or parchment paper. Pour the chopped pecans into a medium-sized bowl and set aside.
Step 2: Beat butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluff, about 5 minutes in a large bowl
Step 3: In a medium-sized mixing bowl, whisk the dry ingredients, the flour, cocoa powder, cornstarch, salt, and baking soda.
Step 4: Gradually beat the dry ingredients into the wet until a dough forms.
Step 5: Use a medium cookie scoop and scoop out the dough and mound in your hand and roll the dough into a ball.
Step 6: Roll the sides of the cookie dough ball into the chopped pecans to coat the sides only, leaving the top of the dough bare.
Place the cookie dough ball onto the prepared cookie sheet and gently press down into a thick disk.
Step 7: Bake in the oven for 13-15 minutes or until firm around the edge.
Allow to cool completely.
Step 8: Follow the directions on the back of the caramel bits to melt properly.
Step 9: Spoon 1 Tablespoon of melted caramel onto the center of the cookies. Allow the caramel to harden for 5 minutes.
Step 10: Melt the melting wafers and spoon 1 Tablespoon of melted chocolate onto the hardened caramel. Sprinkle a few chopped pecans on top of the melted chocolate.
💭 Eileen's Tips for Success
- When making these cookies it's important that you make sure that your butter is at room temperature so it will incorporate with the sugar properly.
- If you don't have caramel bits, you can use unwrapped caramels and melt them in a double boiler or microwave.
- Be sure to press the cookie dough into disks before baking for even cooking.
📋 Frequently Asked Questions
Turtle candies are called turtles because of their round shape and the three toppings that resemble a turtle shell. The chocolate is the shell, the caramel represents the head and feet, and the pecans form a pattern on top resembling turtle scales.
Yes! These pecan turtle cookies can be made ahead of time. After baking, store them in an airtight container. I recommend making them no more than 24 hours in advance.
Yes, you can however I've found in my years of baking that butter gives you a better cookie, and margarine can make the cookies spread too much.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- For extra flavor, try adding chopped pecans to the cookie dough!
- You can use white chocolate melting wafters instead of chocolate if you are a white chocolate fan.
- You can also top these cookies with toffee bits, mini chocolate chips, or sea salt for a salty-sweet combination.
- For an extra festive touch, add some colorful sprinkles over the melted chocolate.
- If you are not a fan of pecans you can switch them out with macadamia nuts, walnuts, or almonds.
⭐ Make ahead, storage, and freezer tips
Storage - Store leftovers in an airtight container for up to four days at room temperature.
Make Ahead - You can make the cookie dough ahead of time and store it in the refrigerator for up to two days before baking.
Freezer - Baked cookies will freeze well, just place them in an airtight container or freezer bag and they will last for up to three months.
🥗 Serving Suggestions
These Air Fryer BBQ Cheeseburgers are one of my favorite meals to make before I enjoy these cookies. You can never go wrong with a burger for dinner.
You can't have burgers without fries this Baked Spicy French Fries recipe is one of my favorites.
Prefer potato salad over fries? Check out our Bacon Ranch Potato Salad recipe. Such a delicious twist on this classic side dish.
🍽 Similar recipes
Do you want to save money but love Crumbl cookies? Make these Copycat Crumbl Pink Velvet Cookies alongside this turtle cookies recipe. It's like having your own cookie shop at home but cheaper.
If you love cookies then you will have to try these Copycat Crumbl Chocolate Mallow Cookies. They taste just like the real deal.
Love toffee? Instead of pecan turtle cookies give this Copycat Crumbl Health Cake Cookies recipe. They are bursting with toffee flavor.
These Cotton Candy Cookies are perfect for special occasions like birthdays, baby showers, and more.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Turtle Cookies Recipe
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
- silicone baking mat
Ingredients
Crumble
- 1½ cups unsalted butter melted
- 1½ cups light brown sugar packed
- ½ cup granulated white sugar
- 3 large eggs
- 2 Tablespoons light corn syrup
- 1 Tablespoon pure vanilla extract
- 4 cups all-purpose flour
- 1 cup dark cocoa powder
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
- 2 cups pecans chopped
Turtle Cookie Topping
- 2 cups caramel bits melted
- 1 (8) ounce bag, milk chocolate melting wafers
- 1 cup pecans chopped
Instructions
- Preheat oven to 350°F/177°C and line two cookie sheets with a silicone baking mat or parchment paper. Pour the chopped pecans into a medium-sized bowl and set aside.
- To mix the wet ingredients, in the bowl of a stand mixer with beaters attached or a large mixing bowl using a hand mixer with beaters, beat butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluff, about 5 minutes.
- In a medium-sized mixing bowl, whisk the dry ingredients, the flour, cocoa powder, cornstarch, salt, and baking soda.
- Gradually beat the dry ingredients into the wet until a dough forms.
- Use a medium cookie scoop and scoop out the dough and mound in your hand and roll the dough into a ball.
- Roll the sides of the cookie dough ball into the chopped pecans to coat the sides only, leaving the top of the dough bare, with no pecans.
- Place the cookie dough ball onto the prepared cookie sheet and gently press down into a thick disk.
- Bake in the oven for 13-15 minutes or until firm around the edge.
- Allow to cool completely.
- Follow the directions on the back of the caramel bits to melt properly.
- Spoon 1 Tablespoon of melted caramel onto the center of the cookies.
- Allow the caramel to harden for 5 minutes.
- Melt the Ghirardelli melting wafers and spoon 1 Tablespoon of melted chocolate onto the hardened caramel.
- Sprinkle a few chopped pecans on top of the melted chocolate.
- Ready to serve and enjoy.
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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