These turtle pecan cookies were inspired by a local ice cream shoppe. I am obsessed with turtle pecan ice cream sundaes. One day, we had leftover caramels and didn’t know what to do with them. Austins makes the best turtle sundae, but I don’t get there too often. Maybe once or twice a year.
So I started thinking about modifying my old standby chocolate chip cookie recipe to use up the caramel. I found some old pecan pieces when I was rummaging around and based my measurements off them. I originally used 1/2 cup and frankly, will likely continue to do so as it’s amazing even though some of the cookies feel apart into a lava of molten sugar. Others dripped and oozed caramel. I used these as pieces to top a bit of vanilla ice cream. They were fantastic.
If you don’t have your own homemade caramel, go buy a softer type caramel that will be easier to cut. I truly hope you enjoy these terrific turtle pecan cookies. They are messy and delicious. Make sure to use parchment paper or a silicone mat so they will come off your pan easily. And expect them to make all kinds of interesting shapes.
Sometimes learning to create a new recipe doesn’t give you the looks you like, but the flavor you adore. What do you think? Are these messy looking cookies worth it if they taste great?
First, add sugar and butter in a bowl. 
Next, beat until smooth. 
Mix in your egg. 
Then add that vanilla. 
Mix again until it looks like this. 
Add your chocolate. 
Then, the pecans. 
And finally, your caramel. 
Next, chill the dough. 
Place on a baking sheet lined with parchment or silicone mat. 
It will be a delicious mess. 
Some will look perfect. 
Others, not so much. 
Pile them on a plate and share. 
Happy baking!
Turtle Pecan Cookies
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Ingredients
- 1 ¼ cups (187.5g) flour
- ½ cup (113g) chocolate chips
- ½ cup (113g) butter
- ½ cup (100g) white sugar
- ½ cup (56g) chopped pecans
- ¼ cup (56g) brown sugar
- 1 large (50g) egg
- ¼ cup (40g) caramel pieces, quartered
- 1 tsp (5mL) vanilla
- ½ tsp (3g) baking soda
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 350F (180C.)
- Combine flour, baking soda and salt in small bowl.
- In large bowl, beat softened butter and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in caramel, chocolate chips and pecans.
- Drop by the tablespoon onto baking sheet, 2" (5cm) apart onto a parchment or silicone lined baking sheet.
- Bake 8 – 12 minutes until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling before eating.
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