It only takes one bite and these Brown Sugar Turtle Cookies will have everyone craving them and asking for the recipe. Rich, buttery, chocolatey, and packed with caramel and pecans, what’s not to love! If you love turtle candies, you will love these cookies!
I adore turtles and buy them whenever I see them in a candy shop. There is something about the combination of chocolate, pecans, and caramel that thrills me.
These turtle cookies are so simple to make, this would be a great recipe to have your littles help you with. There are lots of lessons and techniques that are valuable to learn. They will definitely like helping scoop the dough onto the baking sheets!
One of the secret ingredients in these brown sugar turtle cookies are caramel chips that I found at King Arthur Flour. The original recipe called for finely chopped caramel and wrapped caramels are hard for me to find other than at Halloween. These chips are the perfect easy solution and available all year long.
If you don’t already have a cookie scoop, they are a great investment that will save you oodles of time and effort when you are making cookies. Also, because they are all the same size, they will bake evenly and come out nearly identical in diameter.
I hope you really enjoy these easy and delicious Brown Sugar Turtle Cookies and make a batch soon. They are so good that they may just become one of your regular rotation recipes!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Brown Sugar Turtle Cookies:
- All-purpose flour or gluten-free flour blend, baking soda, salt
- Butter, sugar, brown sugar, eggs, vanilla, chocolate chips
- Chopped pecans, caramel chips or chopped caramels
PRO Tip:
I consider the King Arthur Flour’s caramel chips a secret weapon in baking these cookies. They are perfectly sized so that you get caramel flavor in every bite and available all year long on King Arthur’s website.
How to make Brown Sugar Turtle Cookies:
- Whisk together the flour, baking soda, and salt, the set aside; in the bowl of your mixer, cream the butter, sugar, and brown sugar until creamy and lightened in color
- Mix in the eggs and vanilla, adding eggs one at a time mixing well between additions; mix on low until everything is incorporated
- Slowly add the dry ingredients and mix just until incorporated; fold in the chocolate chips, pecans, and caramel chips
- Using a small cookie scoop or tablespoon, drop the dough onto parchment-lined baking sheet, leaving 1-inch between each cookies to allow for spreading
- Bake in a 375°F oven about 9 to 11 minutes until golden brown; cool slightly on the baking sheet before transferring to a wire cooling rack to cool completely
PRO Tip:
If you don’t want to bake all the cookies at once, you can roll the dough into logs, wrap well with plastic, and freeze for homemade slice-and-bake cookies anytime the mood strikes you!!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Parchment paper sheets
- Stand mixer or hand mixer
- Cookie scoop
Gluten-Free Tips:
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Brown Sugar Turtle Cookies (Gluten Free)
Just one bite and these Brown Sugar Turtle Cookies will have everyone craving them and asking for the recipe to make themselves. Rich, buttery, chocolatey, and packed with caramel and pecans, what's not to love! If you love turtle candies, you will love these cookies!
Ingredients
- 2-1/4 cups (270 g) all-purpose flour or gluten-free flour blend (See Note)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (2 sticks; 227g) butter, at room temperature
- 3/4 cup (149 g) granulated sugar
- 3/4 cup (160 g) brown sugar, firmly packed
- 2 large eggs
- 1 tbsp vanilla
- 12 oz (340 g) semisweet chocolate chips
- 3/4 cup (86 g) chopped pecans
- 3/4 cup (128 g) finely chopped caramel or caramel chips (See Note)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In a medium-sized bowl stir together the flour, baking soda, and salt. Set aside.
- In the bowl of your stand mixer or a large mixing bowl and using a hand mixer, cream the butter, sugar, and brown sugar together until fully blended. Add the eggs, one at a time, mixing after each addition, and mix in the vanilla. Beat until everything is blended and smooth and lighter in color.
- Add the dry ingredients a little at a time, stirring slowly until fully incorporated. Stir in the chocolate chips, pecans, and caramel chips.
- Using a small cookie scoop or two spoons, drop walnut-sized pieces of dough onto the parchment-lined cookie sheet, leaving about 1 inch of space between each so the cookies have room to spread.
- Bake about 9 to 11 minutes until lightly browned. Let cool slightly on the baking sheet before transferring to a wire cooling rack to finish cooling completely.
- Load the next baking sheet while the first one is baking. Then you can rotate them in and out of the oven, baking one sheet at a time for the best results.
- Recipe found at www.theheritagecook.com
Notes
Adapted from a Cooking Professionally recipe
I used the caramel chips from King Arthur for the chopped caramel called for in the recipe. You can find them on King Arthur's website.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 52mgCarbohydrates: 18gFiber: 1gSugar: 7gProtein: 2g
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