If you love gooey caramel, rich chocolate, & crunchy nuts, these Turtle Thumbprint Cookies are going to be your new obsession. Each chewy chocolate cookie is rolled in chopped pecans & filled with sweet caramel for an amazing dessert that isn't just pretty but is crazy delicious.
Why this Turtle Thumbprint Cookie Recipe is the Best: After testing a few methods & recipes, this one came out amazing. The additional egg yolk, milk, & vanilla in my recipe ensures the dough doesn't dry out and crack while baking. What results is a moist cookie that holds the gooey caramel in place beautifully.
This cookie is inspired by the nutty caramel chocolate candy known as "turtles". The original caramel nut cluster known as turtles was invented in Chicago in the early 1900s by George Demet. Demets Turtles are still sold today.
Similar to my Chocolate Gingerbread Cookies, these rich cocoa cookies are one of the Best Recipes for Christmas Cookies. Ok, now we bake!
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Ingredients Chocolate Thumbprints with Caramel & Pecans
The chocolate cookie dough is made with rich cocoa powder and sweetened with white sugar - no brown sugar needed. The pecans and caramel is what makes these gourmet & festive.
This cookie has no baking powder or soda. The leavening agents make cookies expand and we don't want that here. Without them the round cookies hold shape and the thumbprint stays.
Here are important notes for some ingredients:
- Salted Butter - room temperature
- Sugar - white granulated
- Whole Milk - this keeps the dough moist
- Eggs - separated for use in the dough and as the topping
- Vanilla - for classic flavor
- All-Purpose Flour - pantry staple
- Cocoa - unsweetened 100% cocoa powder brands like Hershey's, Ghiradelli, & Guittard are best
- Salt - to balance the rich chocolate & sweet caramel
- Pecans - roasted unsalted work best; very finely chopped
- Caramel Loaf - Peter's 5lbs Loaf of caramel is my go to for all my holiday recipes. (Kraft caramels unwrapped work)
- Heavy Cream - for melting the caramel into the best consistency for the centers
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Turtle Thumbprints
These cookies have a homemade dough, nothing from a cake mix or brownie box. After several trials, this is hands down the best recipe for these cookies.
Great flavor! Holds together! Stays round & smooth!
Here are the easy steps for making Thumbprint Turtle Cookies from Scratch:
- Make the Chocolate Cookie Dough
- Roll in Pecans, Press, & Bake
- Fill with Caramel & Set
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Chocolate Cookie Dough
Plan a little bit ahead and bring the eggs & butter to room temperature. Also note that the dough needs to chill in the fridge (key to it holding up when rolling, pressing, & baking). This adds time to the process.
In a large mixing bowl cream the sugar, butter, & milk on medium speed for 3 minutes with a hand mixer. Add the egg yolks & vanilla and mix for 1 minute.
In a bowl add the cocoa, flour, & salt. Mix to combine.
Add ½ the cocoa mix the butter mixture and mix on low-medium until combined. Repeat with remaining cocoa mixture until comes together.
The cookie dough will look like this. It will soft but crumbly.
Unroll a large piece of plastic wrap and dump the dough in the middle.
Using your hands (both warms and brings the dough together) shape it into a rectangle while pressing it together. Wrap to seal and place in the fridge for 45 minutes.
2 - Roll in Pecans, Press, & Bake
Just before the dough is done chilling, preheat the oven to 375°F. Also line a baking sheet with parchment paper or foil with nonstick spray.
In two separate small bowls add the finely chopped pecans and whisk the egg whites until frothy - as seen here.
Form the chilled cookie dough into balls - 1.5 tablespoons each. These are big cookies so they can have edges and room for the caramel.
Roll each dough ball into the egg whites and then into the nuts to coat.
Use your thumb or the back side of a round measuring teaspoon (spray with nonstick spray so it doesn't stick). Create a well as seen here before they bake.
Bake in the preheated oven for 10-12 minutes. Do NOT over bake or they will dry out or crack. They should look slightly underdone in the center.
Immediately press the centers down again if needed. Gently remove them from the baking sheet and place on a wire rack. Repeat with another batch until all are baked.
3 - Fill with Caramel & Set
Other recipes may have you melt the caramel by itself or add a bit of water. Not only does it cool fast making it hard to work with but once set the centers are pretty hard.
My recipe calls for a bit of heavy cream when melting the caramel. This will get you the perfect consistency between a semi-sold & a chewy "caramel pull" when you bite into it.
I also highly recommend a caramel loaf - melts easily and comes out great every time. Kraft caramel squares are 2nd best; the bits are a last resort personally.
In a double boiler on the stove bring 1 inch of water to slow simmer. Place the diced caramel loaf and heavy cream in the top bowl (I use a small pot and glass mixing bowl as seen here).
Over a low temperature stir until the caramel is smooth and creamy. This took about 4-5 minutes for me
Using a small spoon add enough caramel to each cookie to fill to the top. Repeat and then let them all cool and firm up.
Once set the caramel will shiny and tacky to touch but not rock hard. They caramel will not spill or leak out and can be stacked or packaged - see next photo for how they look in a gift cookie box.
Serving & Storing
These cookies are best enjoyed fresh - within 3 days of baking. The dough can be frozen ahead of time and baked once defrosted in the fridge.
I DO NOT recommend freezing these cookies after baked - the caramel changes texture a bit.
How to Serve with Turtle Cookies : As mentioned these are great for the holidays. Put them out for potlucks or dessert buffets for Thanksgiving or Christmas. I add them along with a few Christmas Candy Recipes in boxes to give as gifts.
Seen here with 6 other yummy sweets. Your friends & family will love receiving a few; try also making some Chocolate Covered Peanut Butter Balls, Christmas Pretzel Bites, or Green Cake Mix Crinkles.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT over bake the cookies, they will be slightly fudge and undercooked in the centers. As they cool they will continue to cook/set.
- Other Tips: pecans stick best when very finely chopped & use unsalted nuts.
- Pecans are the traditional nut in turtle candies so this is recommended but other nuts can be used.
- A hand mixer is needed since this is a firm dough that needs to be combined thoroughly.
- If you have leftover caramel loaf or kraft squares, bake a Brown Sugar Caramel Apple Pie with some.
- If you are a fan of Disneyland Nuttles (we are!) at Candy Palace on Main Street - these cookies are for you!
FAQ
This style was originally a Swedish cookie, Hallongrotta (raspberry cave). The process in these shortbread cookies includes making the "cave" by pressing your thumb in the dough to mold it before adding the raspberry jam. This became the name in the USA for all varieties with this cookie impression that is filled with something yummy.
I worked hard ensuring this dough was pliable and sturdy enough to bake without cracking. They may have been baked too long or not enough liquid in your dough (egg yolks too small or brand of cocoa can alter it a bit)
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Turtle Thumbprint Cookies
Equipment
- hand mixer
- baking sheet
Ingredients
- ½ cup salted butter room temperature
- ⅔ cup sugar
- 2 large eggs separated (yolks for dough, whites for rolling)
- 2 tablespoons whole milk
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup pecans roasted & unsalted - very finely chopped
- 6 ounces caramel loaf or kraft squares unwrapped
- 1 tablespoon heavy cream
Instructions
- In a medium mixing bowl add the wet ingredients; softened butter, sugar, & milk. With a hand mixer, cream them together for 3 minutes on medium until light and fluffy. Add the 2 egg yolks & vanilla. Mix again on low until combined.½ cup salted butter, ⅔ cup sugar, 2 large eggs, 2 tablespoons whole milk, 2 teaspoons vanilla
- In a small bowl combine the dry ingredients; flour, cocoa and salt. Mix with a spoon to combine.1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt
- Add ½ the dry ingredients to the wet. Using the hand mixer combine on low to medium speed until well mixed. Repeat with remaining dry ingredients. (no dry streaks left). The dough will be a bit crumbly but will come together in the next step.
- Place a large piece of plastic wrap on your countertop and dump the dough on top. Use your hands to press and combine the dough into a rectangle. Wrap tightly and place in the fridge to chill for 45 minutes.
- While the dough is chilling, prep the pecans by chopping finely. They need to be fine so they stick when dough balls are rolled in it. Set aside.1 cup pecans
- In a small bowl add the 2 egg whites and whisk until light and frothy. Set aside.
- Preheat the oven to 375°F. Line a baking sheet with parchment or foil with nonstick cooking spray.
- Roll balls of cookie dough (about 1.5 tablespoons each) into the egg white and then immediately into the pecans to coat. Place each coated ball on the baking sheet. Repeat until you get 12 per sheet. Depending on size you make - this make between 16-20 cookies.
- Using your thumb or the back of a measuring teaspoon (with nonstick spray so no sticking) make an indention in the middle of each cookie. Go slow so each spreads without cracking or breaking.
- Bake in the preheated oven for 10-12 minutes. DO NOT over bake. The cookies will be done when they inside is still a bit soft/gooey and the edges are just barely set. Remove from the oven and immediately press down with the backend of the measuring spoon again in any cookie that didn't hold the thumbprint.
- Remove each cookie to cool and set on a wire rack. Repeat to bake remaining cookies.
- Once all cookies are done baking, start the caramel.
- In a double boiler, bring a few inches of water to a low simmer over low heat. Add diced pieces of the caramel loaf (or unwrapped Kraft caramels) and the heavy cream to the top of the double boiler.6 ounces caramel loaf, 1 tablespoon heavy cream
- Over low simmer, stir and cook the caramel until it is smooth and melty.
- Remove from the heat and use a spoon to fill the thumbprint center of each cookie. Let the caramel cool and set.
- Enjoy once the cookie centers are firm.
Notes
- Enjoy within 3 days of baking.
- Store in an air-tight container in a cool dry place.
- Freeze dough to bake later - do not recommend freezing baked cookies.
- Do NOT over bake - they will be fudgy soft in the center but set on the edges.
- Make sure nuts are very finely chopped so they stick best.
- Add these to any holiday dessert platter, buffet, or potluck. Give as gifts with other cookies and candies.
- This makes about 1.5 dozen cookies.
Nutrition
More Chocolate Cookie Recipes
Here are some similar cookie recipes that have cocoa or chocolate chips. I am sure you will love to bake these also:
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