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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.
Just made these cookies, they’re amazing!! Boyfriend approves :)
I’m so glad the recipe worked out for you. Thanks for visiting!
-Jamie
I tried these as an alternative to a turtle cookies with has icing and has the turtle head/feet sticking out,hoping to reduce time. Please, please tell me what I am doing wrong. First I will say that I could not find King Arthur Caramel Bits (did find the flour) and used Kraft’s.
The cookies were sticking to the parchment, to the spatula so that when I removed everything became a mess. Then after cooled a bit, they stuck to the wax paper. Is the problem the Kraft caramel. I am greatly disappointed as I wish to use this kind of recipe and hopefully this one for my daughter’s wedding in July. Your prompt reply will be appreciated!!!
Norma
Norma-
Unfortunately, I have never attempting this recipe with Kraft Caramels. I have never had this issue with the KAF Caramel Bits. I am sorry you had this issue.
-Jamie
Baked them off this morning – went a tiny bit smaller (3 oz) and got 2 dozen and they are GORGEOUS (look just like your photos too). Only keeping one and getting the rest out of my house!
Wendy-
That’s great to hear! Although, you should keep at least 2 or 3 for yourself :). Have a great day!
-Jamie
Do you have to use the special types of flours? I never keep anything on hand except all-purpose flour.
Kristi, using all purpose will work, however, you will not have soft, cakey cookies. All purpose has a higher protein content than cake flour, which means sturdier, chewier cookies.
– Jamie
The house smell wonderful with these cookies in the oven. How can I scoop the dough without using chisel and hammer? Lol the dough was so hard after been sitting in the fridge for 36 hours. Don’t have bits so I used Kraft caramel squares cut them into 8. Thank you for a great recipe
Hi Helen,
You can let the dough come up a little in temperature by leaving it on the counter. Just don’t let it get too warm. I typically let it sit out for about 10 minutes, scoop onto trays, and then put it back in the refrigerator to chill while the first batch is baking. Otherwise, your dough will get to warm with the oven on too.
– Jamie
Only thing I did different was use Heath bits. These cookies are fabulous! Look good and taste even better. Tremendous recipe. Thank you once again!
Oh my goodness! I love these cookies! -Best recipe for them that i’ve discovered so far!
I’ll defiantly be stopping by your blog from now on – You’ve got so many great recipes to try!!!
Hi!
I am dying to try these out… Quick question though
Does using only cake flour affect the cookie dough …. And what type of caramels can i use as there are no caramel bits/kraft caramels anywhere in South Africa… Could i just use any toffee and chop them up?
Rae-
Hello. Yes, you will definitely have a different texture without the cake flour – not a bad texture, just different. I typically use caramels from King Arthur Flour, but I think toffee would be delicious too. Have a great day.
-Jamie
I’m picky … but this is the best cookie I’ve ever made – It’s the best cookie I’ve ever tasted.
I am delighted.
Nancy-
I am so happy to hear that you enjoyed the cookies – they’re one of my faves! Thanks so much for coming back and sharing your experience with the recipe. Have a great day.
-Jamie
Thank you so much for the great recipe! I recently discovered this on Pinterest and have made them half a dozen times already! I am going to do the NYTimes recipe with just the chocolate chips next. Have you tried adding other items to the base recipe like M&M’s, peanut butter chips, or white chips? Thanks again! They are DELICIOUS!!!!