Chocolate calories don’t count during Valentine’s Day week…or should we go with month:) I’m going with month because I still have Chocolate Turtle Cookies sitting on my counter and a box of chocolates to eat. I probably won’t eat the box of chocolates though. I will take a bite out of every one:)
My dad used to bring home a giant box of chocolates for Valentine’s Day every year, for my brother, sister, and I to share. I wanted to make sure I got the first pick, so I would sneak the box into my room and take a bite out of every single chocolate. My brother and sister would get so mad at me. They didn’t want to eat the chocolates after I had nibbled on them. I never would eat the entire box, I just wanted a little taste of all of them:)
I can’t just take a bite of these Chocolate Turtle Cookies. One bite leads to another and another. Cookies are my weakness…or should I say strength:)
These cookies are rich, rich, rich! Chocolate dough with chocolate chips, pecans, and a caramel bits. Do I even need to say anything else? Yes, I do, because I didn’t stop there. I drizzled the cookies with salted caramel sauce. Can I get an Amen? I used our favorite homemade salted caramel sauce, but you can use store bought caramel sauce if you are in a pinch.
I enjoy a turtle candies, but these Chocolate Turtle Cookies blow the candies out of the water. In my cookie obsessed opinion:)
You can give your Valentine a box of chocolates, but they might just take a bite of every chocolate and let the rest go to waste. Instead, make them a batch of Chocolate Turtle Cookies. I doubt there will be any cookies left…not even a crumb!
Chocolate Turtle Cookies
- Prep Time
- 15 minutes
- 30 cookies
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup caramel bits or chopped caramels
- Salted caramel sauce for drizzling
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
- 2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
- 3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
- 4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips, pecans, and caramels. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
- 5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Drizzle cookies with caramel sauce and serve.
- Note-we use our homemade caramel sauce, but you can use store bought caramel sauce.