Description

These Turtle Cookies combine buttery shortbread, rich caramel, toasted pecans, and melted chocolate into a delicious treat reminiscent of classic turtle candies. Each cookie is topped with a star pattern of pecans, a dollop of homemade caramel, and a swirl of melted chocolate finished with flaky sea salt for the perfect balance of sweet, salty, and nutty flavors.

Ingredients

Scale

Shortbread Cookies

1 cup (224g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, packed
Pinch of kosher salt
2 large egg yolks
1 tsp vanilla extract
1 tbsp cornstarch
2 cups + 2 tbsp (275g) all-purpose flour, spooned and leveled

Topping

Roughly 2 cups pecan halves

Caramel

1/4 cup (56g) unsalted butter, sliced
1/2 cup (100g) light brown sugar, packed
1/4 cup (85g) corn syrup
1/3 cup (100g) sweetened condensed milk
1/4 tsp kosher salt
1 tsp vanilla extract

Decoration

1 1/2 cups semisweet chocolate chips, melted
Flaky sea salt, for finishing

Instructions

Prepare the Shortbread Dough: In a large bowl, use a hand or stand mixer with paddle attachment to cream the butter and sugars on medium-high speed for 1 minute until light and creamy. Add the pinch of kosher salt, egg yolks, and vanilla extract. Scrape down sides, then mix in cornstarch until smooth. Gradually add the flour on medium-low speed until mostly combined. Remove bowl and fold dough with spatula until fully blended.
Shape and Chill Dough: Form dough into one large ball, slightly sticky but manageable. Split into two halves and roll each into a 7 ½ inch long log on a clean surface. Wrap each log in plastic wrap and refrigerate standing up for at least 2 hours or overnight.
Preheat Oven and Prepare Baking Sheet: When ready, preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Slice and Arrange Cookies: Slice one dough log into 12 cookies about 1/4 inch thick, keeping the other log chilled until ready. Arrange cookies 1 inch apart on baking sheet. Press 5 pecan halves into each cookie in a star shape resembling turtle candies.
Bake Shortbread Cookies: Bake cookies for 12-14 minutes until puffed and edges are set. Allow to cool on the pan for a couple of minutes before transferring to a wire rack. Pecans may be loose while warm but will adhere as cookies cool. Repeat with second log.
Make Caramel: In a medium saucepan, melt butter over medium heat. Whisk in brown sugar, corn syrup, sweetened condensed milk, and salt. Cook while whisking occasionally until the mixture reaches 235°F (113°C) using a candy thermometer, about 8 minutes. Remove from heat and stir in vanilla. Let caramel rest for 10 minutes to thicken.
Top Cookies with Caramel: Using two spoons, dollop about 1 tablespoon of caramel onto each cooled cookie. Let sit for 10 minutes to set slightly.
Add Chocolate and Finish: Spoon about 1 teaspoon of melted semisweet chocolate chips onto each cookie, swirling decoratively. Sprinkle flaky sea salt over the top to finish. Serve and enjoy!

Notes

Chilling the dough logs is essential for easy slicing and helps cookies hold their shape during baking.
Use a candy thermometer to ensure the caramel reaches the correct temperature for proper thickness and texture.
The pecan star shape is traditional to turtle candies and adds a beautiful decorative touch.
Flaky sea salt enhances the complex sweet and salty flavor combination.
Store completed cookies in an airtight container at room temperature for up to 4 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for cookies.

Prep Time: 20 minutes
Cook Time: 14 minutes per batch + 8 minutes caramel cooking
Category: Dessert
Method: Baking
Cuisine: American

Keywords: turtle cookies, caramel cookies, pecan shortbread, chocolate caramel cookies, homemade turtle candies