A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.
Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Ingredients
- 2 cups (9 oz or 255g) all purpose flour, sifted
- ½ cup (1 1/2 oz or 43g) unsweetened cocoa powder, preferably Dutch process
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (4 oz or 113g) unsalted butter, softened
- ½ cup (3 1/2 oz or 100g) granulated sugar
- ¾ cup 5 1/4 oz or 150g) packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (6 oz or 170g) coarsely chopped dark or semi-sweet chocolate (not chips)
- 1 cup (6 oz or (170g) caramel chips (not bits)
- 1 cup (6 oz or 170g) toffee bits or chopped candied pecans
- 20 pecan halves
Instructions
- Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
- Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
- Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
- Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
- Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
Notes
To find the portion scoop I used, click here.