Extra Pecan Caramel Turtle Cookies

If you’re dreaming of a cookie that tastes like a warm hug dipped in caramel and rolled in pecans, these Extra Pecan Caramel Turtle Cookies are about to become the star of your dessert table. They’re soft, chewy, gooey in the center, and loaded with everything that makes turtle candies irresistible: buttery pecans, silky caramel, and rich chocolate. This is the kind of recipe that instantly gets requested again and again—perfect for holidays, cookie swaps, gifting, or simply treating yourself.

Why These Extra Pecan Caramel Turtle Cookies Are So Amazing

Let’s be honest—there’s no flavor combo quite like chocolate, caramel, and pecans. It’s nostalgic, cozy, and just plain delicious. These cookies take that classic trio and elevate it with a buttery, soft-baked base filled with gooey caramel that melts right into the center. Every bite delivers:

• A soft, chewy cookie texture
• Crunch from chopped pecans
• Pockets of melty chocolate chips
• A hidden caramel surprise inside
• A perfectly toasted pecan on top for flair

What makes them even better is the simplicity. You don’t need advanced baking skills or fancy equipment—just a good mixing bowl, a saucepan for the caramel, and a baking sheet. These cookies are delicious fresh from the oven but also look beautiful packaged up for gifting.

How to Make Extra Pecan Caramel Turtle Cookies

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup chopped pecans

For the Caramel Filling

• 20 soft caramel candies, unwrapped
• 2 tbsp heavy cream

For the Topping

• 1/2 cup pecan halves
• 1/2 cup melted chocolate (optional drizzle)

Substitutions & Selection Tips

Caramel Candies: Soft baking caramels melt best; avoid hard versions.

Butter: Salted butter can be used—just reduce added salt.

Chocolate Chips: Swap with milk chocolate, dark chocolate, or even butterscotch chips.

Pecans: Walnuts or almonds work if you prefer a different crunch.

Extra Pecan Caramel Turtle Cookies – Step by Step

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Step 5: Fold in Chocolate and Pecans

Gently fold the semi-sweet chocolate chips and chopped pecans into the dough for even distribution.

Step 6: Prepare the Caramel Filling

In a small saucepan over low heat, melt the unwrapped caramel candies with the heavy cream. Stir constantly until smooth. Remove from heat and let the caramel cool slightly.

Step 7: Shape and Fill Cookies

Scoop about one tablespoon of cookie dough and flatten it in your hand. Place a small spoonful of caramel in the center. Top with another tablespoon of dough and seal the edges completely to enclose the caramel.

Step 8: Add Topping

Place the filled dough balls on the prepared baking sheet with two inches of space between each. Press one pecan half on top of each cookie.

Step 9: Bake the Cookies

Bake for ten to twelve minutes or until the edges turn golden and the centers are set.

Step 10: Cool and Optional Chocolate Drizzle

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Once cooled, drizzle melted chocolate over the tops for extra indulgence if desired.

Expert Tips & Variations for Extra Pecan Caramel Turtle Cookies

Expert Tips

1. Seal the Caramel Properly
   To prevent the caramel from oozing out during baking, make sure to completely enclose it with cookie dough. Press the edges firmly and smooth any cracks before placing on the baking sheet.
2. Adjust Caramel Consistency
   If the caramel becomes too thick to spoon, warm it gently over low heat for a few seconds. This will make it easier to fill the cookies without spilling.
3. Even Cookie Size
   Use a tablespoon or a small cookie scoop for uniform dough portions. This ensures all cookies bake evenly and look consistent.
4. Baking for Desired Texture
   For soft and chewy cookies, remove them from the oven as soon as the edges turn golden and the centers are slightly soft. For firmer, slightly crisp cookies, bake for an extra 1–2 minutes.

Variations

1. Nut-Free Version
   Omit the pecans and add extra chocolate chips or white chocolate chunks for a delicious nut-free alternative.
2. Salted Caramel Twist
   Sprinkle a small pinch of flaky sea salt on top of each cookie before baking. The salty-sweet combination enhances the caramel and chocolate flavors.
3. Double Chocolate Turtle Cookies
   Mix in cocoa powder into the cookie dough or replace some chocolate chips with dark chocolate chunks for a richer chocolate experience.

Storage & Reheating for Extra Pecan Caramel Turtle Cookies

Storing at Room Temperature

Store fully cooled cookies in an airtight container to maintain their freshness. They will stay soft and flavorful for up to 3–4 days. Place a sheet of parchment paper between layers to prevent sticking.

Refrigeration

If you want to extend their shelf life, store the cookies in the refrigerator in a sealed container. They will remain fresh for up to one week. Allow them to come to room temperature before serving for the best texture and flavor.

Freezing

These cookies freeze exceptionally well. Place baked cookies in a single layer on a baking sheet and freeze for about an hour. Then transfer them to a freezer-safe container or bag. You can also freeze raw dough balls in the same way. Cookies can be frozen for up to three months.

Reheating Instructions

To enjoy cookies warm, remove the desired number from the refrigerator or freezer. Microwave on low for 8–12 seconds to soften the caramel and chocolate. For a crispier edge and warm center, reheat in a preheated oven at 300°F (150°C) for 5–7 minutes.

Frequently Asked Questions (FAQs)

1. How can I prevent the caramel from leaking out of the cookies?

To keep the caramel inside, make sure to completely enclose it with cookie dough. Press the edges firmly and smooth out any gaps. Avoid overfilling with caramel, as too much can cause it to spill during baking.

2. Can I make the dough ahead of time?

Yes, you can prepare the dough up to 48 hours in advance. Keep it covered in the refrigerator. For longer storage, you can freeze the dough balls for up to 3 months and bake them directly from frozen, adding an extra minute or two to the baking time.

3. What type of caramel works best for these cookies?

Soft, chewy caramel candies melt the smoothest and create the perfect gooey center. Avoid hard caramel candies, as they may not melt fully and can make filling the cookies difficult.

4. Can I make these cookies nut-free?

Absolutely. Simply omit the pecans and replace them with extra chocolate chips, white chocolate, or leave the cookies plain. They will still be rich, gooey, and delicious.

5. How should I store these cookies to keep them fresh?

Store cookies in an airtight container at room temperature for 3–4 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Reheat slightly to enjoy the gooey caramel and chocolate at their best.

Print