Caramel Pecan Turtle Cookies Recipe -
Caramel Pecan Turtle Cookies Recipe

Caramel Pecan Turtle Cookies

Recipe by  

"These cute, delicious treats are easy to make, filled with sweet goodness, and topped with chocolate. Sounds like a winner!"

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings


  1. Cream Butter Flavor CRISCO® and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour.
  2. Heat oven to 350 degrees F.
  3. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet.
  4. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
  5. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50% (MEDIUM)for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtle.
  6. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Do not cover the pecans. Cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2011

A little time-consuming but a delicious and pretty cookie. Only thing to watch, the caramel will continue to spread, even after cooling. Some of the cookies ended up looking a little sloppy because of it. Keep them level.

Most Helpful Critical Review
Dec 29, 2010

They were ok but the cookie was a little to sweet for me. You also need a lot more than 30 pecan halves I think they might have ment 300.


16 Ratings

Mar 04, 2011

Wow. NICE cookie. My only change was to change the chocolate to a chocolate ganache drizzle. This is a definite crowd pleaser!

Dec 15, 2003

These turned out great! A very pretty cookie.

Dec 21, 2011

I liked the idea of recreating the pecan turtle into a cookie so I added this to my Christmas cookie line-up this year. Since I was preheating the oven anyways I took the opportunity to toast the pecans on a baking sheet for 5-10m which really brought out the flavor and gave them crunch. Knowing I wouldn't have enough pecans I set out to only place one in each cookie center. For the cookie dough, I reduced the white sugar by 1/2 cup as one reviewer stated they were too sweet alongside the toppings. I wished I had also reduced the flour by 1/2 cup as they did not turn out as soft and chewy as I had hoped. I didn't see that comment until it was too late. The dough was remarkably easy to roll out and work with. I'm used to butter based recipes so it was nice not having to rush thru and continual chill the dough scraps. I rolled my second batch slightly thicker and baked exactly 5min because the first were not only dry and very crisp. I didn't have too much trouble with the caramel running off but next time I would wait for it to set a bit before placing the pecan in the center. They had a tendency to get dragged off to the side. Just don't want too long so the caramel isn't too hard. All and all definitely a good looking cookie that will round out my Christmas platter. Next time I'll heed this advice to improve the cookie texture.

Dec 17, 2011

For some reason rolling out cookie dough is something I have not been able to be successful at. After chilling the dough I dropped by rounded tablespoons on to the cookie sheet. Then flattened with the bottom of a small class dipped in flour. After cooling I put on the caramel, then one half of a pecan and drizzled with chocolate. -YUM

Dec 20, 2011

Cookie was a huge hit. Next time I make it I will reduce flour by 1/2 C...dough was too dry. You need at least 3X the pecans the recipe shows. You need more chocolate. I will also make my own caramel

Jan 30, 2012

Too sticky on your teeth, but good tasting!


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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