Who doesn’t like fudge, chocolaty and crunchy pecan-ish Turtle cookies? Bake these candy-like delicacies and enjoy your evenings.
Why should you try this recipe?
I am a sucker for cookies and more for these Turtle Cookies. I wonder how they got their name? But one thing is for sure they are one of the best cookies that I have ever made. The texture of these cookies is insane, it has chocolate, it has pecans, it has caramel and crunch together. So in a bite you get crunchy pecans, caramel and chocolate through melted morsels. In short – a cookies cannot get any better than this and you will have to trust me on this.
In short – turtle is a combination of chocolate, pecans and caramel widely used in the Southern States of the U.S.
Yes, if you are not a pecans lover, feel free to omit pecans altogether from the recipe. Or you may use walnut or peanuts in the recipe.
Many other Turtle Cookies recipe ask to chill the dough for a moist crumb and nice texture of the cookie. However, you do not need to. You can just follow this recipe step-by-step and you will see that you will achieve a dense, crunchier and fudgy cookie texture without chilling it in the fridge.
While you can use un-roasted pecans but I like my pecans to be roasted for these cookies for an enhanced nuttier flavor in the cookies. Spread the pecans on the baking sheet and bake them for 6-8 minutes until they are fragrant and you are done. Cool them and use the pecan halves as-is or if you like chop the pecans and then use it.
All you need to have is a few simple ingredients to bake these beauties. You will require:
How to Store
On the Counter: Place the cooled cookies in an air-tight container and they will stay fresh for up to 7 days on the counter.
In the Freezer: Pack the cookies with plastic wrap and foil and stash the cookies in the freezer where they will stay fresh for up to 3 months. Thaw them in the refrigerator overnight before serving them.
- 1 13 x 9 inch baking pan
- 2 cups all-purpose flour (240 grams)
- 1 cup brown sugar (200 grams) firmly packed
- ½ cup butter (115 grams) room temperature
- 1 cup pecan halves (125 grams) toasted
- ⅔ cup butter (151 grams)
- ½ cup brown sugar (100 grams) firmly packed
- 1 cup milk chocolate morsels (6 oz/170 grams)
- Preheat oven at 350 F. Take out a 13 x 9 inch pan. Do not grease the pan.
- Ina bowl, add all-purpose flour, 1 cup brown sugar and ½ cup butter (softened).Beat it at medium speed with an electric mixer until blended. Add the mixture in the pan and pat it down firmly. Set the pean halves on the crust and set aside.
- Ina saucepan, add ⅔ cup butter and ½ cup brown sugar. Mix it together over medium-high heat and keep stirring until it comes to a boil. Keep cooking for 3minutes. Pour the mixture over the crust and place the pan in the middle rack of the oven.
- Bake for 15 – 17 minutes until the crust is golden and bubbly.
- Remove the pan from the oven and add the chocolate morsels on the bubbling mixture.Wait for 2-3 minute until the chocolate morsels are slightly melted. Take a brown bamboo stick and stir the morsels slightly. Do not swirl all the chocolate morsels and keep some morsels whole.
- Cool the turtle cookies on a wire rack at room temperature for about 2-3 hours. You want to make sure the chocolate is set properly before cutting the cookies into squares.