If you're looking for an amazing turtle cookies recipe, you're going to love this Copycat Crumbl Chocolate Turtle Cookies Recipe. The combination of a chewy chocolate cookie, gooey caramel, melted chocolate and crunchy pecans will delight any cookie lover!
If you've never tried Crumbl cookies, you're missing out! These large cookies are seriously amazing! And now you can make them in your own kitchen with means you can satisfy your crumbl craving without leaving home!
Copycat Crumbl Turtle Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups flour, scooped and leveled
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups finely chopped pecans
- 1/2 cup semi sweet chocolate chips or bakers chocolate, melted
- 1/2 cup caramel sauce – I recommend using a really good caramel sauce like Ghiradellis or making homemade caramel sauce
How To Make Crumbl Turtle Cookies
Scroll down for a printable recipe card.
To get started, you'll want to put your caramel sauce in the fridge and preheat your oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Cream butter, brown sugar and granulated sugar with a hand mixer or stand mixer for until light and fluffy. This typically takes between 5 and 6 minutes.
Add the eggs and vanilla. Mix until thoroughly blended.
You'll want to use a mesh strainer to sift the all purpose flour, cocoa powder, salt and baking soda into the bowl.
You may be tempted to just dump the dry ingredients in the bowl, but don't do it. It will change the texture of your cookies.
Mix on low speed first and then speed up to medium speed to bring the dough together. You don't want to over mix the dough.
Use an ice cream scooper or a large cookie scoop to scoop 14 equal sized balls of dough.
Roll each ball of dough in the chopped pecans and place on your baking sheet.
Press the dough balls down so that they're about 1 inch thick and they have more of a cookie form to them.
Bake for 13-15 minutes. At this point, you may think the cookies aren't done as they'll still be really soft. As long as they're not raw, you should be good.
Allow them to continue cooking outside the oven on the cookie sheet for about 10 minutes.
If you're in a hurry, you can move them to a cooling rack to cool for at least 25-30 minutes. And if you're feeling lazy you can leave them on the cookie sheet until they're cool and you're ready to add the caramel and chocolate.
Remove caramel from the fridge and add one spoonful to the center on the top of the cookies.
Place your chocolate in a microwave-safe bowl and microwave in 30 second increments, stirring after each increment. It should take you 2 or 3 30 second increments for the chocolate to melt.
Add a dollop of chocolate to the center of the caramel and then top with chopped pecans.
Place cookies in the fridge to chill for at least 30-45 minutes before serving.
While most people prefer these cookies chilled, I actually like them served at room temperature. If you serve them at room temperature, the caramel is gooier (is that even a word). If you like chewier caramel, you'll want to serve these amazing cookies cold.
FAQs {Frequently Asked Questions}
You don't have to, but the caramel sauce is one of those things that can make or break the recipe. If you don't want to splurge on Ghiradellis or they don't have it at the store, this homemade caramel sauce recipe is super easy and sooo yummy!
You sure can, but it will make your cookies super sweet! The semisweet chocolate chips provide a great flavor balance to the sweetness of the caramel.
Nope, you can leave the pecans off, but your cookies won't taste like chocolate turtles. On the flip side, if you have a small obsession with nuts, feel free to add extra pecans! I won't judge you…and I might even join you! 🙂
Right now, I just have the Chilled Sugar Cookie Recipe on the site, but I'm hoping to share more Crumbl recipes soon! It's a little tricky since they have new flavors each week. I have a few more in the works though.
Crumbl has different flavors each week. This week (as I'm typing up this recipe), they're offering Cinnamon Toast Crunch, a Reese's Puff cookie which has a chocolate cookie base with peanut butter frosting and Reese's puffs (looks amazing), a Fruity Pebbles cookie and a cornflake marshmallow cookie.
You'll want to store these cookies in an airtight container. You can store them for up to a week (although I doubt you can go a whole week without eating every last one) or if you need to store them longer or are looking to show more self control, you can freeze them for up to 2 months. You'll still want them to be in an airtight container.
You could try…but why would you want to? These cookies freeze beautifully so even if you only need a few now, you'll be able to pull them out of the freezer one at a time for the next 2 months. If you're worried about your cookies sticking together when you freeze them, I highly recommend separating each cookie with parchment paper.
Other Sweet Copycat Recipes We Love
Copycat Crumbl Pink Sugar Cookies
Copycat Crumbl Chocolate Chip Cookies
Copycat Cinnabon Cinnamon Rolls
Copycat Starbucks Banana Bread
Copycat Nothing Bundt Cake White Chocolate Raspberry Cake
Pin This Turtle Cookie Recipe for Later!
Copycat Crumbl Chocolate Turtle Cookies Recipe
If you love Crumbl Turtle Cookies, you're going to love these delectable homemade chocolate turtle cookies! This copycat recipe is the best!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups All-purpose flour, scooped and leveled
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups finely chopped pecans
- 1/2 cup semi sweet chocolate chips or bakers chocolate, melted
- 1/2 cup Ghirardelli’s premium Carmel sauce, cold
Instructions
- To get started, you’ll want to put your caramel sauce in the fridge and preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Cream butter, brown sugar and granulated sugar with a hand mixer or stand mixer for until light and fluffy. This typically takes between 5 and 6 minutes.
- Add the eggs and vanilla. Mix until thoroughly blended.
- You’ll want to use a mesh strainer to sift the all purpose flour, cocoa powder, salt and baking soda into the bowl.
- You may be tempted to just dump the dry ingredients in the bowl, but don’t do it. It will change the texture of your cookies.
- Mix on low speed first and then speed up to medium speed to bring the dough together. You don’t want to over mix the dough.
- Use an ice cream scooper or a large cookie scoop to scoop 14 equal sized balls of dough.
- Roll each ball of dough in the chopped pecans and place on your baking sheet.
- Press the dough balls down so that they’re about 1 inch thick and they have more of a cookie form to them.
- Bake for 13-15 minutes. At this point, you may think the cookies aren’t done as they’ll still be really soft. As long as they’re not raw, you should be good.
- Allow them to continue cooking outside the oven on the cookie sheet for about 10 minutes.
- If you’re in a hurry, you can move them to a cooling rack to cool for at least 25-30 minutes. And if you’re feeling lazy you can leave them on the cookie sheet until they’re cool and you’re ready to add the caramel and chocolate.
- Remove caramel from the fridge and add one spoonful to the center on the top of the cookies.
- Place your chocolate in a microwave-safe bowl and microwave in 30 second increments, stirring after each increment. It should take you 2 or 3 30 second increments for the chocolate to melt.
- Add a dollop of chocolate to the center of the caramel and then top with chopped pecans.
- Place cookies in the fridge to chill for at least 30-45 minutes before serving.
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