Chewy Pecan Chocolate Chip Cookies with Caramel aka Turtle Cookies are a delicious combination of salty and sweet and soft and crunchy.
These cookies combine all of the classic flavors of turtle candy into a buttery chewy cookie.
Cookie Lover Tip: Make them even better by popping a cookie into the microwave for 15 seconds. You will be rewarded with a warm chocolate chip cookie that also has a gooey caramel center.
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Why You Will Love This Recipe
- These chewy cookies are the perfect combination of sweet and salty.
- With chocolate chips, pecans, and caramel all in one cookie, these cookies are loaded with flavor.
- Like most chocolate chip cookies these cookies freeze really well. Mix up a batch and freeze them so that you can enjoy a freshly baked cookie or two anytime.
- The cookies are easy to make to special ingredients or techniques necessary.
- Crunch pecans and gooey caramel give you a variety of textures in every bite.
Looking for more cookie recipes? Once you know how to make chocolate chip cookies, it's easy to try different variations. Try these Fresh Mint Chocolate Chip Cookies, these Sourdough Peanut Butter Cookies, these Caramel Peanut Butter Chocolate Chip Cookies, these Bacon Bourbon Chocolate Chip Cookies, these Condensed Milk Chocolate Chip Cookies, these Sourdough Chocolate Chip Cookies, or these Amaretto Chocolate Chip Cookies.
Recipe Ingredients
All you need are a few simple ingredients to make these soft and chewy Pecan Chocolate Chip Cookies with Caramel.
Bread Flour: Bread Flour has a higher protein content which results in a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Brown and White Sugar: This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Egg + Egg Yolk: Eggs should be at room temperature. The additional egg yolk adds extra richness and fat which results in a softer cookie.
Flaky Sea Salt: Flaky sea salt provides a nice contrast to these sweet chocolate chip cookies. Maldon sea salt is one of the best. For more desserts with flaky sea salt try this Honeycomb Candy.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Mini Semi-Sweet Chocolate Chips: You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
Pecans: Feel free to switch up the nuts if you don’t have pecans. Walnuts would also taste great.
Try one of these other delicious pecan-filled baked goods: Apple Cinnamon Pecan Scones or Brown Butter Pecan Scones.
Caramels: My favorite caramels for stuffing into cookies are Werther’s Original Soft Caramels. They have just the right texture and melt beautifully. You could also use other brands of soft caramels, Rollo candies, or any other caramel-filled candy bar like Snickers or Milky Way. I recommend cutting each caramel in half to prevent molten caramel from erupting while the cookies bake.
Step by Step Directions
Step 1: In a medium bowl whisk together the flour, salt, and baking soda. Set aside. (Image 1)
Step 2: In the bowl of your stand mixer, cream together the butter, and sugars with the paddle attachment on medium speed until smooth. (Image 2)
Step 3: Lower the mixer speed to stir and add in the egg, egg yolk, and vanilla. Mix until thoroughly combined, about 30 seconds. (Image 3)
Step 4: Stir the dry ingredients into the wet ingredients until just combined. (Image 4)
Step 5: Fold in the chocolate chips and chopped pecans with a spatula. (Image 5)
Step 6: Wrap the dough in wax paper and refrigerate for at least 2-3 hours. (Image 6)
Step 7: While the dough is chilling, unwrap the twelve caramels and cut each in half.
Step 8: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Step 9: Remove the dough from the refrigerator. Divide the dough into 24 equal-sized pieces and roll them into balls.
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. (Image 7)
Step 10: Place the balls on the baking sheet leaving at least 2 inches between each cookie. Flatten the balls slightly with your hand to help them spread and sprinkle each one with sea salt. (Image 8)
Tip: Sometimes the caramel leaks out of the cookies while they bake. Lining the cookie sheet with parchment paper will make clean up easier.
Step 11: Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Tip: Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completly. Check out my cookie shaping video on Instagram if you have questions.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter.
Storing: Baked cookies can be stored in an airtight container at room temperature for two to three weeks.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Nutella Brownie Cookies dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
You could also use Rollo candies, or any other caramel-filled candy bar like Snickers or Milky Way. I recommend cutting everything into smaller pieces to prevent molten caramel from erupting while the cookies bake.
Yes, for the best results this cookie dough needs to chill for at least 2-3 hours. But feel free to leave the dough in the refrigerator for up to three days.
Refrigerating cookie dough before baking is essential to prevent them from spreading. If the dough isn't refrigerated the butter in the cookies melts quickly causing them to spread. A hot oven also helps to prevent cookies from spreading. A hot oven allows the cookie edges to set quickly before the cooking has a chance to spread out too far.
Expert Tips
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
- You could use regular chocolate chips or chopped semi-sweet chocolate, but I found mini chocolate chips easier to use when wrapping dough around pieces of caramel.
- Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate and the butter to solidify which will keep the cookies from spreading too much.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Or, you could cut the block of cookie dough into even pieces with a knife.
- My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
- Line your baking pan with parchment paper. In case some of the caramel does ooze out clean-up will be much easier.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These cookies are so soft and gooey they may fall apart if you try to move them too soon.
More Cookie Recipes
Thanks for Reading!
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📖 Recipe
Pecan Chocolate Chip Cookies with Caramel
Ingredients
- 2 ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter room-temperature
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 egg room-temperature
- 1 egg yolk room-temperature
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- ½ cup chopped pecans
- 12 unwrapped caramels
- flakey sea salt for sprinkling
Instructions
- In a medium bowl whisk together the 2 ¼ cups bread flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
- In the bowl of your stand mixer, cream together the 1 cup unsalted butter, ¾ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to stir and add in the 1 egg , 1 egg yolk, and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the 1 cup mini semi-sweet chocolate chips and ½ cup chopped pecans with a spatula.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- While the dough is chilling, unwrap the twelve caramels and cut each one in half.
- Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove the dough from the refrigerator. Divide the dough into 24 equal-sized pieces and roll them into balls. Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside.
- Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread and sprinkle each one with sea salt.
- Place the balls on the baking sheet leaving at least 2 inches between each cookie. Flatten the balls slightly with your hand to help them spread and sprinkle each one with sea salt.
- Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Kristyn Terry says
What kind of caramels did you use?
Erica Schramek says
I prefer the soft caramels from Werther's.
Karen says
Hi! You mentioned these cookies had both granulated and brown sugar. I can't find the granulated sugar listed. They sound amazing, and I would like to try them. Thanks so much!
Erica Schramek says
Whoops. I fixed the recipe card. You should use 1/4 cup white sugar.