Turtles® Cookies II Recipe - Allrecipes.com
Turtles(R) Cookies II Recipe

Turtles® Cookies II

Recipe by  

"This is a tasty butter cookie, rolled in nuts, filled with caramel, and coated with chocolate. I won a local baking contest with these. Everyone loves them! You can fill the cookies with caramel apple dip instead of caramel ice cream topping. Works great!"

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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
  3. Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
  4. Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
  5. When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.
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  • TURTLES® is a registered trademark of DeMet's Candy Company.

Reviews More Reviews

Feb 21, 2004

These are good, but I had to make a few changes to the recipe, and alter things along the way. Even when you indent the cookie, it will still flatten out a lot. On my first batch, it looked like none had been indented at all. While the cookies were still warm, I used the back of a measuring spoon (I have the rounded kind) to make a hollow in the center. I also baked these at a higher temperature - 375 degrees - for 13 minutes. The edges of the cookies were just starting to brown. When I baked for 15 minutes at 325, they weren't browning at all. Warning - be careful when filling with caramel sauce. I overdid it on most of mine and the caramel started running off the cookie. I also did my chocolate topping a little differently (used the chocolate glaze recipe from the "Carmelitas" recipe submitted by Terri). A little too much caramel and chocolate has made for some messy cookies! Oh, I also didn't roll in pecans. Can't think of anything else at the moment. I'll know more tomorrow when they set up a bit more and are (hopefully) enjoyed at my neice's christening.

Mar 13, 2012

I made this for my mom and dad and they looooved them.They were really good.


9 Ratings

Dec 15, 2010

Probably the best cookie I have ever made!! I won the most unique cookie at the girlfriends annual cookie exchange. The dough is so easy to make and I used Carmel dip which glissened beautifully

Nov 14, 2006

The only thing I did was put my nuts in the dough that egg wash rolling. I only had walnuts today so thats what I used, and I had homemade carmel so used that. The indents were ok but who needs an indent spread the whole top with carmel then chocolate! I also used my tiny ice cream scoop to scoop the dough.

May 24, 2004

I had the same problem as others with the indentation disappearing when they were baked. Very easy problem to solve by doing what the other reviewer suggested using the back of a measuring spoon to do it again while they were still very hot. My husband loved these. I made half with the nuts and half without. They were good with or without them. I made my own caramel since I didn't have a jar of topping. Recommened for anyone not expecting an everyday cookie.

Mar 18, 2009

I loved this recipe! I followed the directions exactly, and it turned out wonderful. Everyone in my family loved them! I used apple caramel dipping sauce and fudge, it was so delicious. It only took about 10 minutes to prepare and I baked them for 15 minutes. I did what the other reviewers suggested and indented the cookies after they were baked. I also just put a dallop of fudge on top of the caramel instead of covering the whole thing. I would definately reccomend this recipe to EVERYONE!

Dec 14, 2005

Yummy cookie!

Jul 31, 2014

Delicious! Made these for my dad's birthday in honor of his favorite candy. I used about twice as much chopped pecans, chopped really fine so it would coat the cookie really well. I did the indentation after removing it from the oven, which worked well. For the caramel sauce, I melted caramel bits with a little butter and milk, and did essentially the same thing for the chocolate, using chopped Germans chocolate since my dad likes the sweeter chocolates.


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 178 mg
  • 7%

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

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