Turtle Cookies Recipe
Turtle Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. —Debbie Ethridge, Bentonville, Arkansas
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 4 tablespoons unsalted butter
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 cups chopped pecans, toasted
  • 1-1/4 cups caramel bits
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening

Directions

Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits.
Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container. Yield: 5 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Turtle Cookies in Taste of Home December 2016

Nutritional Facts

1 cookie: 121 calories, 7g fat (3g saturated fat), 5mg cholesterol, 24mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 4 tablespoons unsalted butter
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 cups chopped pecans, toasted
  • 1-1/4 cups caramel bits
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  1. Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits.
  2. Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container. Yield: 5 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Turtle Cookies in Taste of Home December 2016

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MY REVIEW
xenazoe User ID: 2694029 259704
Reviewed Jan. 15, 2017

"I made these cookies for my co-workers and had lots of compliments and requests for the recipe. They are super fudgy and easy to make. I made some adjustments, choosing to use the stove top to melt the chocolate and mix the dough. Be sure to take the cookies out on time--they will not appear to be cooked, but will firm up after cooling. I also added a white chocolate drizzle to mine, which looked pretty."

MY REVIEW
jeanmariecenters User ID: 864847 258483
Reviewed Dec. 22, 2016

"These are excellant cookies. I made them for Thanksgiving and have made them several times since then. They are a mixture of cookie and candy. Several friends have asked for the recipe also."

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