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Pots, Pans, & Parkers

Chocolate Turtle Cookies


Even though the holidays are over, it’s not too late to make a batch of these delicious chocolatey cookies. I made these for a church activity about a week ago and they were a huge hit! They are super simple and look gorgeous.



  • 1 c. all-purpose flour
  • 1/3 c. cocoa powder
  • 1/4 tsp. salt
  • 1 stick butter, softened
  • 2/3 c. sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1 1/4 c. pecans, finely chopped


Caramel Filling:

  • 25 soft caramels, unwrapped
  • 1/3 cup milk or heavy cream
  • 1/3 cup mini marshmallows
  • optional: 1/2 tsp salt


Chocolate Drizzle (optional):

  • 2 squares of Baker’s Semi-Sweet Baking Chocolate Squares
  • 1 tsp. shortening


Prepare the Cookies:

1. Combine flour, cocoa, baking soda, and salt; set aside.

2. Beat butter and sugar until light and fluffy, add egg yolk, milk, and vanilla; mix until incorporated. Add flour mixture until just combined.

3. Whisk egg whites (add about a 1 tsp sugar) in a bowl until frothy. Place chopped pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet.

4. Bake at 350 degrees until set, about 11 minutes.


Prepare the Caramel Filling:

1. Microwave caramels, marshmallow, and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

2. Once cookies are removed from the oven, gently press the an indentation with a 1/2 tsp. Fill each indentation with the caramel mixture. Transfer to a wire rack to cool.


Prepare the Chocolate Drizzle (optional):

1. Place chocolate and shortening in a small zip-top plastic bag. Microwave 15 seconds at a time until the mixture is melted.

2. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.