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I try to not to make lofty claims when it comes to the recipes you see here on MBA. I’m certainly known to wax poetic about my latest creations, but I try not to toss around words like best, perfect, etc. too often. That’s simply because I know tastes vary and what pleases my palette, may simply not entice you at all.
Then one day I created these Turtle Cookies. I used my favorite chocolate chip cookie dough base and added caramel bits and chopped pecans into the mix. After one taste of the dough, I knew I had something amazing sitting in my KitchenAid. I impatiently waited for the dough to chill, rolled it into balls and threw them into oven. Then I gawked at them through the oven door while crossing my fingers hoping that the caramel pieces wouldn’t do something funky to the cookies.
They baked up perfectly – the caramel pieces melted a bit and created an an incredible, buttery, flavor within the cookies. Once they cooled, the caramel bits turned into slightly crunchy little nuggets of toffee – which paired perfectly with the pecans and dark chocolate chips.
I was proud of these cookies and knew if I kept them in the house, I’d devour them – one after another until I ended up in a cookie induced coma. So I packed them up and dropped them off to my dad and John, my mom’s boyfriend. Within a few hours I received a text message from my mom and a phone call from my dad declaring these babies to be, “the best cookies ever”.
I really think I’ve got cookie nirvana here, but I’d love to know what you think. Although these cookies call for a 24 hour chill time, I guarantee you’ll think they are worth every single minute!
Turtle Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 ½ sticks unsalted butter
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups dark chocolate chips
- 1 cup caramel bits
- 1 cup chopped pecans
Instructions
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
- 3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- 4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
- 5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
- 8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- 9. Repeat with remaining dough.
Notes
-I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market - although I can not attest to how they perform in this recipe.
-Recipe adapted from Jacques Torres and The New York Times.
Hey! I saw these and really want to make these for a girl I work with. She is moving to Florida on Wednesday and I want to do something special for her, before she goes.
I have only one question about this recipe: Is it ok to just use AP flour, or it is better to use the different flours? I don’t know if it would make a difference.
Can’t wait to try these. They look yummy!!! Thanks!
Melissa-
I definitely recommend using the suggested flours for this recipe – they create a seriously amazing texture. Have a great day.
-Jamie
I made these for a family dinner, and everybody loved them! Now, my husband has requested a batch for his group at work. The first time I made them they flattened out a little too much for my liking, so this time I baked them at 325.F for 14 minutes and they came out perfectly. Thank you, my extended family thanks you, and now a very happy software group will thank you! Btw, I used the Tablespoon scoop.
Catherine-
I am so glad to hear that you enjoyed these! Thanks so much for taking the time to report back on your experience with the recipe.
-Jamie
Those were probably the best cookies I have ever eaten. And I am going to try them again!
Just made your delicious Turtle Cookies – yummy flavor – but mine came out more flat than yours in your picture. I love the thickness n crackle look of yours…any ideas why I would have had more of a flatter cookie? The dough sat over night, and baked the next afternoon. THANK you for your comments and feedback., in advance.
…forgot to add, I used the Hershey Dark Choc Chips, so not sure if that may have made a difference?
Hey!:-)
How many cookies comes out of the recipe? If i make Them the same size as yours?
These look amazing btw!!! I’m Looking soooo forward to bake them!
These were so yummy! I didn’t read the instructions all the way though (my bad), and didn’t refrigerate the dough before baking. Didn’t affect the taste though. Brought them to work and they were all gone by lunch.
I am making these for the 3rd time. And I have to share them because I will eat them all in one sitting! Not wise Everyone I give them to loves them! I think I have found my favorite cookie! LOVE your site!
LOVE this recipe! Did not have the flours you used to I used AP flour and the cookies came out just fine. Thanks the Lord for caramel bits!!!!
Looks like I need to add caramel bits to the shopping list. Can’t wait to try these. The sooner, the better!
Oh my, These cookies looks like the best cookies evvvvverrrrrrr! Beautiful photography~
Cate