Salted Turtle Cookies |

Oh hi, Friday.  Fridays are sort of for cookies.  Well, any day is for cookies.  But Fridays are for new cookie recipes that will knock your socks off.  It’s sweet and salty, soft and chewy and you’re going to love it.  I’m sure.

The wonderful Krissy of Krissy’s Creations kindly asked me if I would guest post for her.  I agreed because: a. Krissy’s blog is so classy, I was hooked immediately on her gorgeous creations; and b. I’ll take any excuse to develop a new cookie recipe for new friends.

Sea salt.  Caramel.  Pecans.  Chocolate.

Salted Turtle Cookies |

In a cookie.

Salted Turtle Cookies |

with sweet caramel drizzle.

Salted Turtle Cookies |
Don’t wait one minute to make these. See the post at Krissy’s blog.

PrintPrint Recipe

Salted Turtle Cookies

Yield: 3 dozen cookies

Prep Time: 5 minutes

Cook Time: 25 minutes

Salted Turtle Cookies recipe: pecans, chocolate, caramel all rapped up in cookie form with a caramel drizzle.


for the cookies

3/4 cup (1 1/2 stick) butter
2 cups + 2 Tbs. flour (10 5/8 ounces)*
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar (7 ounces)*
1/2 cup sugar (3 1/2 ounces)*
1 egg
1 egg yolk
1 tsp. almond extract*
1/2 cup semi-sweet chocolate chips
1/2 cup caramel bits
1/2 cup chopped pecans

for the topping
1/3 cup caramel sauce


In a medium microwave-safe bowl, melt the butter. Set aside and allow it to cool for 10 minutes.

In a medium bowl, measure flour, baking soda, and salt and whisk until combined. Set aside

Add both sugars to the butter and mix by hand. If you prefer, you can use a mixer. Add the egg and egg yolk and mix to combine. Stir in the almond extract. Slowly stir in the dry ingredients and mix just until combined.

Add the chocolate chips, caramel bits and chopped pecans and mix thoroughly. If the batter is tough, use your hands to get everything combined.

Scoop dough onto a lined baking sheet; I used a 1 1/4 ice cream scoop for my cookies. Chill the dough for 15 minutes.

Bake in the preheated oven for 10-12 minutes. Be cautious not to over-bake.

Transfer to a wire rack and dust lightly with sea salt. Let the cookies cool completely. Once cooled, drizzle with additional caramel sauce and chopped pecans, if desired.

Cassie’s notes

If you prefer more chocolate, feel free to add more chocolate chips, or add chocolate drizzle in addition to, or instead of the caramel drizzle.

To ensure accuracy in these cookies, I highly recommend measuring the flour and sugars by weight. I’ve tried it both ways and the texture is much better when the ingredients are measured by weight.

If you are out of almond, or don’t care for the flavor, feel free to substitute vanilla. I liked the way the almond and pecans complimented each other in these.