This caramel turtle cookies recipe delivers gooey, chocolatey, nutty perfection with grown-up energy—no kid sharing required.
There are cookies you bake for your kids. Cookies you send to school for teacher appreciation. Cookies you drop off at church or slide across the table at a potluck. These are not those cookies. These caramel and pecan (also called turtle) cookies are for you. They’re rich, grown-up, sneak-one-while-the-kid-naps cookies. The kind that make you pause mid-bite because the flavor hits that good. The kind that make you close your eyes and let the caramel do all the talking.
The original inspiration? Those pre-portioned Pillsbury turtle cookies from the refrigerated aisle. You know the ones. They bake up soft, smell like heaven, and taste convincingly made from scratch. But the home cook in me knew I could do better—better chocolate, better texture, and deeper flavor. So I did.
These are the result: soft, chewy, deeply chocolatey cookies with pools of caramel and toasted pecans folded into every bite. They’re just grown enough to feel indulgent, but still easy enough to make without a mixer if you’re determined.
Why These Turtle Cookies Are Everything
- Soft centers, crisp edges—the best of both worlds
- Caramel center that melts right into the dough
- Toasted pecans for a buttery, nutty crunch
- Make-ahead friendly and freezer safe for emergency cookie cravings
I bake these for movie nights, game nights, or any time I want something special. They’re a go-to for evenings when we rewatch This Is Us, when the emotions are high and the cookies are necessary. Or when we just want a good snack with our glass of wine and controller in hand.
Ingredient Notes & Substitutions
- Bread flour gives these turtle cookies that extra chew, but all-purpose works in a pinch.
- Caramel: Soft store-bought caramels like Werther’s work great, but if you want the full homemade experience, you’ve got to try my rich, buttery caramel recipe.
- No pecans? Walnuts work too—or skip them entirely for a nut-free version.
- Gluten-free? Use a 1:1 gluten-free baking blend.
- No eggs? Swap for flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
Caramel and Pecan (Turtle) Cookie-Making Tips
- Toast your pecans first—this makes them pop with flavor.
- Chill the dough for at least 30 minutes to prevent spreading.
- Wrap the caramel fully inside the dough to avoid leaks.
- Use parchment paper or silicone mats to keep those beautiful caramel turtle cookies from sticking.
Storage & Freezer Notes
- Room Temp: Keep in an airtight container for 3–4 days.
- Fridge: Store up to 1 week—microwave 10 seconds for gooey caramel again.
- Freezer: Freeze raw dough balls or baked cookies. Bake dough from frozen, just add 1–2 extra minutes.
Must-Have Tools I Use
this post contains affiliate links
- ASETY Chef Knife – clean, precise cuts on sticky caramels and nuts
- Hand Mixer – makes creaming butter effortless
- Favorite Measuring Cups – decorative and functional
When you click through these links, it helps support my kitchen adventures (and my late-night cookie experiments). I appreciate every bit of love!
Final Bites (and Big Feelings)
These turtle cookies aren’t just dessert—they’re a whole mood. Whether you need a little comfort, a lot of chocolate, or a sweet treat just for you, these turtle cookies show up and deliver.
Soft. Chewy. Melty. Rich. And just the right amount of salty-sweet.
Want more cozy dessert vibes?
- Check out my full cookie collection here
- If you love custard-style sweets, try my classic bread pudding—it’s warm, gooey, and unforgettable.
- If you’re always hunting for fast and easy sweets, stay tuned—a mug brownie recipe is coming soon for those “I need dessert now” nights.
If you love what you’re tasting here, you can inspire the cook behind the scenes and help keep the recipes coming.
Until next time—
Bake with love, snack with joy, and always save one for yourself.
With sugar (and a little sass),
Camille
Caramel Turtle Cookies
24
servings20
minutes10
minutes30
minutesThese turtle cookies are the ultimate indulgence. Chewy, bakery-style cookies studded with gooey pockets of caramel, melty chocolate, and crunchy pecans. Whether you use store-bought caramel or take the extra step to make your own, every bite is a celebration of everything a cookie should be—but trust us, that homemade caramel will steal the show and your heart.
Keep the screen of your device on
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs, pre-beaten
2 teaspoons vanilla extract
2 ¼ cups bread flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
¾ cup cup chopped pecans
¾ cup caramel squares (homemade or store-bought, chopped)
Directions
- In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3–5 minutes, until light, fluffy, and smooth. Use a spoon to check for gritty texture—if it feels grainy, keep beating.
- Gradually mix in pre-beaten eggs and vanilla extract. Mix well—this is your last chance to perfect the texture before adding flour.
- Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Gently fold in chocolate chips, pecans, and caramel squares.
- Cover the dough and refrigerate for at least 4 hours (or overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough into 1½-tablespoon balls and place 2 inches apart on baking sheets.
- Bake for 9–11 minutes, until edges are golden and centers look slightly soft. Cool on baking sheets for 2 minutes, then transfer to a wire rack.
Camille’s Notes
- Why Bread Flour?
Bread flour creates that bakery-style chew that takes cookies to the next level. Its higher protein content gives cookies structure, which pairs beautifully with gooey caramel and melty chocolate. If you don’t have bread flour, all-purpose works too—your cookies will just be softer. - If you want to try making your own caramel, here’s the recipe. It’s surprisingly easy and adds that “homemade magic” to your cookies. But if you’re short on time, store-bought caramels work just as well—just chop them into smaller pieces to mix into the dough.
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