Whoever came up with the the flavor combo of chocolate, pecans, and caramel to create Turtles, was a an absolute GENIUS!
It’s a flavor combo that I have been in love with for years, so you better believe that I was sad when I couldn’t find an easy turtle cookie recipe.
So, I have been working on adapting a Turtle version of the Chocolate Chunk Cookie recipe that I posted on the site a while back.
I am happy to tell you that they turned out SUPER TASTY!
Like good enough that my kids were raving about them and were gone within minutes. The little oinkers!
Before we dive right into the recipe I wanted to share with you links to five of my other recipes that you’re also going to love:
- Banana Nut Cake With Sour Cream Frosting
- Five Minute Fudge
- Old Fashioned Pioneer Caramel Recipe
- Moose Tracks Trifle
- Caramel Apple Rice Crispy Treats
Now back to learning how to make Fudgy Turtle Cookies!
Very first I wanted to show you all of the ingredients and here they are:
Here’s a close-up of the cake mix that I used. They don’t taste like super bitter dark chocolate in the cookies, just so you know.
But there is enough salt in the mix already so make sure to use Unsalted butter or they will be a little bitter.
And mix well.
Scrape down the sides as needed with a spatula scraper.
Then mix until it reaches typical cookie dough texture… it’ll look like it’s too wet for a bit but just keep mixing and it will turn out right, just be patient.
Then mix them in really well and you’re ready to scoop!
Let them rest on the hot sheet pan for three minutes.
Then transfer them to a cooling rack and enjoy them when they are cool enough to eat!
- 1 Dark Chocolate Fudge Cake Mix (dry)
- 1/2 C UNSALTED Butter (melted)
- 1 Large Egg
- 2 tsp Vanilla Extract
- 1&1/4 Cups Caramel Bits
- 1 Scant Cup Pecans (chopped)
- Preheat oven to 350 degrees F.
- Using your mixer, attach a dough hook, then add the dry cake mix, melted butter, egg, and vanilla.
- Mix until it reaches typical cookie dough texture.
- Add in the Caramel Bits & Pecans.
- Mix well.
- Scoop onto a parchment paper lined baking sheet( I use a half sheet pan) and bake for 8-10 minutes.
- Remove from oven and let rest on the baking sheet for three minutes.
- Transfer to cooling rack and when they have cooled to your desired temperature they are ready to share.
If your oven is running too hot they will flatten out too much and it will make the caramel bits burn a little bit. If this happens, then reduce the temperature of your oven or try a different rack, and try again.
They are super tasty and not time consuming to make at all so make sure that you add the ingredients to your shopping list soon so that you can try them out too!
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Before you go, here are five of my other recipes that you’re going to love (the pics are links):