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  • Writer's pictureElizabeth H. Shanks

Salted Pecan Turtle Cookies

Hold please while I grab my thesaurus to describe these salted pecan turtle cookies. They are decadent, luscious, crunchy, gooey, soft, all the yummy adjectives describe this cookie!

If you are looking for a healthy dessert recipe, this is not the one for you. However, if you are looking for a cookie that will soothe your soul then salted pecan turtle cookies are for you.


Salted Pecan Turtle Cookies

Time: 2 hours 30 minutes Servings: 2 dozen


  • 1 cup All-Purpose Flour

  • 1/2 cup Cocoa Powder

  • 1 tsp. Baking Soda

  • 1/2 cup Salted Butter, room temperature

  • 1/2 cup granulated Sugar

  • 1/2 cup light Brown Sugar

  • 1 large Egg

  • 1 teaspoon Vanilla Extract

  • 1 TBS. Milk

  • 1 TBS. Coffee, cooled

  • 1 cup Pecan Pieces

  • Salted Caramel


  1. Combine all dry ingredients together in a medium sized bowl

  2. Using a hand mixer or a stand mixer, beat room temperature butter until creamy

  3. Add granulated sugar and brown sugar to butter and beat until light and fluffy

  4. Next, add the egg and vanilla extract to your butter/sugar mixture until fully incorporated

  5. With mixer turned off, add dry ingredients to wet ingredients and turn mixer back on low until mixed together well

  6. Add milk and coffee to dough and wix until dough is very sticky

  7. Cover dough and refrigerate for at least 1 hour

  8. While your dough rests, make your Salted Caramel

  9. Pre-heat oven to 350 degrees after the dough has sat and hardened up

  10. Prepare a baking sheet so the cookies do not stick

  11. Using a tablespoon, roll the dough into a ball and then roll in pecan pieces

  12. Bake the cookies for 10 minutes or until the edges are set

  13. Move cookies to a cooling rack and allow to cool for 10 minutes and then drizzle the cookies with the salted caramel


Tips & Tricks

  1. If you don't want to use coffee in the dough, you can replace it with another tablespoon of milk but I really insist on using the coffee, it really intensifies the chocolate flavor.

  2. You can make this recipe ahead of time and put it in an airtight container and store it in your freezer for up to two months.

  3. Store the baked cookies in an airtight container for up to one week, but I promise that they won't make it that long.

  4. If you want the cookies to be even gooier, I mean who doesn't, add in 1/2 cup of mini chocolate chips to the dough before refrigerating it. I normally do but it just so happened I was out of all chocolate chips when I made the cookies to take pictures of...I know, it's a sin to be out of chocolate chips.


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