I hate when I do this. I made these cookies forever ago, took a picture, put them in my blogging folder, and forgot about them. So frustrating! Like I think I’ve been sitting on this recipe for 6 months now. Isn’t that terrible? I liked them though so I didn’t want to just throw out the photos- instead I wanted to share them as soon as I realized what a dunce I’ve been. So just excuse my lack of organizational skills and enjoy this recipe : )
I love anything turtle related. It’s probably one of my favorite flavor combos. I don’t make it near enough. It’s still on my “to-do” list to make a turtle chocolate cake- how good does that sound? But Chocolate Chip Turtle Cookies are such an easy task that I was able to pump those out a while ago, especially since I had some extra chewy caramel lying around in my freezer leftover from Chocolate Turtle Thumbprint Cookies I made in December.
These cookies are really quick to throw together and can be easily made with those square, chewy caramels made by Kraft or with Rolo’s even. Truth be told, I’ve never even had a Rolo… but I am sure they will work here. The cookie dough recipe uses melted butter so you don’t even need a mixer.
And the result? Ooey-gooey-turtley-goodness!! I love it.
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoons baking soda
- ¼ tsp salt
- 1½ sticks (12 tablespoons) of salted butter, melted and cooled
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup chopped, toasted pecans
- 1 cup semisweet chocolate chips
- about 12 chewy caramels (such as Kraft) or you can use Rolo’s
- Preheat oven to 325 degrees F. Line a sheet pan with silicone or parchment paper.
- Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the pecans and chocolate chips.
- Divide the dough into 2 tablespoon portions. Take one 2 tablespoon portion of cookie dough and place it on the bottom of an unwrapped caramel; place a second 2 tablespoon portion of cookie dough on the top of the caramel; shape cookie dough around the caramel, sealing the edges. Repeat with remaining cookie dough
- Leave about 2 inches in between each.
- Bake for 12-15 minutes or until the edges are slightly brown. The centers will remain pretty gooey from the caramel. Cool on baking sheet 5 minutes and the transfer to a wire rack to cool completely.
recipe adapted from M&M Cookies