Inspired by the classic candy, these decadent turtle thumbprint cookies feature a rich chocolate base, a gooey caramel center, and a crunchy pecan coating. It’s the perfect trifecta of flavors and textures.
If you’re a fan of traditional thumbprint cookies but looking for something a bit more decadent, you’ve come to the right place. Inspired by the beloved turtle candies (you know…the ones with pecans and caramel dipped in chocolate), these turtle thumbprint cookies take the beloved elements of my classic recipe and elevate them with the irresistible combo of chocolate, caramel, and pecans.
Why You’ll Love These Turtle Thumbprint Cookies
These cookies have SO much going for them. Here’s why you need them in your holiday cookie jar:
- The perfect flavor trifecta. The rich chocolate flavor of the cookie base is a perfect match for the sweet, buttery caramel filling, while a coating of toasted pecans adds a nutty crunch and slight savory balance.
- Chewy, gooey, and crunchy. You’ll love the variety of textures in these cookies. From the tender chocolate cookies themselves to the soft caramel filling and the crunchy pecan coating, they’re sure to impress.
- Beautiful presentation. Between the glistening gold of the caramel, the speckled pecan coating, and the elegant drizzle of chocolate ganache, these cookies are an eye-catching addition to your holiday cookie tray.
Ingredients and Notes
Ready to start baking? Here’s what you’ll need to make these thumbprint cookies (see the recipe card below for precise measurements):
- All-purpose flour – You could also try your favorite 1:1 gluten-free substitute. Be sure to measure it properly, so you don’t end up with dry cookies.
- Salt – Brings out the natural flavors already present, adding flavor.
- Sugar – I used a combo of light brown sugar and granulated sugar for the best moisture and flavor.
- Large egg – Be sure to use a large egg, not medium or extra large.
- Finely chopped pecans – They need to be small enough to stick well to the cookie dough. I bought finely chopped toasted pecans, but you can also chop what you have.
- Caramel squares – Unwrapped. I use Kraft caramels and highly recommend sticking with that. Others can be more or less firm, so you may need to adjust the amount of cream so that they aren’t too hard to bite into or so soft it just spills out.
- Heavy whipping cream – Stick to heavy cream in the caramel. A lower-fat dairy product will thin the caramel out more and would require adjustments.
- Semi-sweet chocolate chips – Another type of chocolate would meant needing to adjust the amount of cream.
- Coconut oil – Shortening will also do the trick.
How to Make Turtle Thumbprint Cookies
Now that you have everything you need, it’s time to turn on the oven. Here’s a quick look at how to make these awesome cookies. For more detailed instructions, see the recipe card below.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Combine the dry ingredients and set aside. Cream together the butter and sugars for 2-3 minutes.
Add the egg and vanilla and mix until well combined.
Add the dry ingredients and mix just until well combined.
Roll the dough into tablespoon-sized balls. Roll each ball in the finely chopped pecans.
Arrange the pecan-coated dough balls on the baking sheet and bake for 7-8 minutes.
Cool for 2-3 minutes. Press the center of each cookie down and allow the cookies to cool completely.
Heat the caramels and cream over medium-low heat, stirring regularly, until the caramels are melted. Transfer to a bowl.
Fill each cookie with caramel. Allow the caramel to cool and firm up.
Microwave the chocolate and shortening in 15-20 second intervals, stirring between each, until melted and smooth. Drizzle over each cookie. Cool completely.
Tips For The Best Thumbprint Cookies
- Measure with care. Using too much or too little flour will negatively impact the texture of these cookies. So, use a food scale. If you don’t have one, use the spoon and level method to get the proper amount.
- Don’t overmix. When mixing the dry ingredients into the dough, do so just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in tough, overly-dense cookies.
- Even-sized dough balls. Keep the dough balls to a consistent one-tablespoon size to ensure even baking. If you make larger balls, the cookies will spread more.
- Finely chopped pecans. Make sure your pecan pieces are super small. Otherwise, they won’t stick to the cookie dough as easily.
- Cool slightly. Let the cookies cool for a few minutes before pressing down the centers. This gives the edges some time to set, so they don’t spread as much when you go to press the centers down.
- Keep an eye on the caramel. When melting the caramels with the shortening, keep the heat to medium-low and stir frequently to promote even melting and to prevent the caramel from burning.
- Microwave hack. If you’re having a hard time scooping the caramel into the cookies, pop it in the microwave for 5-10 seconds to thin it back out.
Variation Ideas
- Nutella bliss. If you replace the caramel with a thick layer of Nutella and coat the cookie dough balls with crushed hazelnuts (rather than pecans), you’ll wind up with something similar to those Ferrero Rocher chocolates everyone loves.
- Coconut macadamia. Instead of pecans, use chopped macadamia nuts and finely shredded coconut flakes. This way, they come out a bit like Samoas…you know, the Girl Scout cookies?
- White chocolate raspberry. For something a little different, swap the pecans for pistachios, the caramel sauce for raspberry jam, and the semi-sweet chocolate chips (in the ganache) for white chocolate chips.
How to Store
I do not recommend storing these cookies in the fridge. They’ll dry out and the caramel will be very firm and hard to bite into.
- Countertop. Once the ganache has set, store the cookies in an airtight container with parchment paper separating any layers. They’ll keep at room temperature for up to 5 days.
- Freezer. Arrange the cookies on a baking sheet and pop them in the freezer for a couple of hours to firm up. Then, transfer them to a freezer bag and store them in the freezer for up to 3 months. Allow the cookies to thaw at room temperature before serving.
Watch How To Make Them
Turtle Thumbprint Cookies
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Ingredients
Cookies
- 1 1/4 cups (163g) all-purpose flour
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons (140g) unsalted butter, room temperature
- 1/2 cup (112g) light brown sugar, lightly packed
- 1/2 cup (104g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons (98g) finely chopped pecans
Caramel Filling
- 32 unwrapped caramel squares
- 6 tablespoons heavy whipping cream
Chocolate Drizzle
- 3/4 cup (128g) semi-sweet chocolate chips
- 1 1/2 teaspoons coconut oil or shortening
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine flour, cocoa, baking soda, and salt in a medium-sized bowl. Set aside.
- Add the butter and sugars to a large mixing bowl and cream together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined.
- Roll cookie dough into one tablespoon-sized balls (17g). (NOTE: If you make larger balls of cookie dough, the cookies will spread more.)
- Put the finely chopped pecans into a small bowl and roll each ball of cookie dough in it, coating the ball fully, then place the cookie dough balls on the lined cookie sheet, about 2 inches apart.
- Bake the cookies for 7-8 minutes, then remove from the oven. Let them cool for 2-3 minutes, then press the center of each cookie down with the bottom of a tablespoon (the kind you actually measure with). Letting them cool for just a few minutes lets the edges set a bit so they don’t spread as much when you press down. Allow the cookies to cool completely.
- Add the unwrapped caramels and the cream to a medium-sized pot. Heat over medium-low, stirring regularly, until the caramels are melted. Don’t let it boil. Pour the caramel into a microwave-safe bowl. Alternatively, you could melt the caramels with the cream in the microwave, heating for 15-20 seconds each interval, stirring between each interval, until melted and smooth.
- Fill each cookie with caramel. Warm the caramel in the microwave for 5-10 seconds to thin it back out, if needed. Allow the caramel to cool and firm up.
- To add the chocolate drizzle, add the chocolate chips and shortening to a microwave-safe bowl. Heat in 15-20 second intervals, stirring between each, until melted and smooth. Pipe, or drizzle, the melted chocolate over each cookie, then allow them to cool completely.
- Store cookies in an airtight container. You can separate layers with parchment paper, if you’d like, to be sure they don’t stick to one another. Best if eaten within 4-5 days.
Notes
- Caramels – I use Kraft caramels and highly recommend sticking with that. Others can be more or less firm, so you may need to adjust the amount of cream so that they aren’t too hard to bite into or so soft it just spills out.
- Heavy whipping cream – Stick to heavy cream in the caramel. A lower-fat dairy product will thin the caramel out more and would require adjustments.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
