Go Back Email Link
Print Recipe
0 from 0 votes

Perfect Butter Pecan Turtle Cookies

These mouth-watering cookies are buttery, chewy, thick and have caramel chips, chocolate chips, chopped pecans and drizzled with milk chocolate, sprinkled with some chopped pecans and a touch of sea salt. Perfect for the holidays!
Prep Time15 mins
Author: KIm Lange


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon coffee or vanilla extract
  • 1/2 cup pecans chopped fine
  • 1 cup Ghiradelli caramel chips
  • 1/2 cup mini semi-sweet chocolate chips I use Ghirardelli

Milk Chocolate Drizzle

  • 1/3 cup milk chocolate chips I use Ghirardelli
  • Chopped up pecans sprinkled
  • Sprinkle of Sea Salt optional


  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
  • In a medium bowl, sift the flour, baking soda and salt together.
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
  • Add the egg and vanilla and mix on low speed until mixed in.
  • Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
  • Add the mini chocolate chips, caramel chips, chopped pecans and stir with a wooden spoon, again no overmixing, just until incorporated.
  • Chill dough if dough is warm.
  • Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  • Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  • Small cookies bake 8 minutes
  • Large cookies bake 10 minutes.
  • Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  • Makes 15 - 30 cookies depending on size.


Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired.
If you want to toast the pecans or walnuts, to give it even more intense flavor and crunchiness. For more intense pecan flavor -- Toast nuts is in a medium oven (325°F). Spread them in a single layer on a baking sheet with a rim and toast 5 – 10 minutes until golden brown.
If you want a crisper cookie, bake 2 - 3 minutes longer.