Turtle bonbon cookies are made with a dense but soft-crunch pecan cookie dipped and drizzled with chocolate and caramel.
If you love the classic flavors of a turtle candy-rich chocolate, creamy caramel, and crunchy pecans-then you're going to love these rich turtle bonbon cookies. They're bite-sized little treasures.
Perfect for the holidays, cookie exchanges, or whenever you're craving something indulgent, these cookies bring the magic of a candy shop right into your kitchen.
Ingredients
- White Granulated Sugar
- Butter
- Large Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Milk
- Chopped Pecans
- Heavy Whipping Cream
- Bittersweet Baking Chocolate Bars
Baking Tips
For the chocolate drizzle, baking chocolate squares are used to get a thinner melted chocolate. Chocolate chips can be used, but they have a stabilizer that prevents melting into a thin liquid. Chips can still be used, but they will have a thicker drizzle.
How to Make Turtle Bonbon Cookies
Turtle Cookies
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- In an electric mixer, cream sugar and butter. Add vanilla and egg, mix together. Add flour, salt, baking soda, and milk, mix again. Add chopped pecans and stir to combine.
- Use a small cookie scoop to get even-sized cookies (about 1-1 ½ tablespoons). Roll the cookie dough into a ball in your hands and place 1″ apart on the baking sheet.
- Bake in the oven for 11-12 minutes until the tops of the cookies spring back when lightly touched. Let cool on a wire rack.
Caramel Drizzle
- While they bake, add ¼ cup of white granulated sugar at a time to a small saucepan over the stove. Cook until each addition is fully melted and a golden color. Slowly add 2 tablespoons of butter at a time to the saucepan while continuing to stir.
- Remove from heat and add heavy cream and salt. Continue stirring until combined. Let it cool to room temperature or place it in the fridge for 15-20 minutes to cool down.
- Add caramel to a squeeze bottle or icing bag.
Chocolate Drizzle
- Melt the bittersweet baking chocolate in a small dish. Add half of the chocolate to a squeeze bottle or icing bag and set aside. Dip each cooled cookie bottom in the small dish of melted chocolate and place them on a wire rack or wax paper to set.
- Drizzle the top of each cookie with melted chocolate, followed by caramel drizzle. Sprinkle chopped pecans on top. If needed, place the cookies in the fridge to let the chocolate set.
Serving Ideas
- Add to a holiday cookie platter.
- Package in gift boxes or tins.
- Pair with coffee, hot cocoa, or wine for dessert boards.
- Create a cookie decor station with bonbons. Have caramel, chocolate, raspberry, or strawberry sauce, Nutella, or maple glaze to drizzle on top. Have the option to top with pieces of pretzels or a variety of chopped nuts.
Recommended Recipes
- Butter Pecan Drop Cookies
- Chocolate Thumbprint Shortbread Cookies
- Dubai Chocolate Drop Cookies
- German Sweet Chocolate Drop Cookies
- Peanut Butter Fudge Stripe Cookies
- Red Velvet Drop Cookies
- Samoa Drop Cookies
Turtle Bonbon Cookies
Turtle bonbon cookies are made with a dense but soft-crunch pecan cookie dipped and drizzled with chocolate and caramel.
Ingredients
Turtle Cookies
- 1 cup White Granulated Sugar
- 1 cup Butter room temperature
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 2 ½ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 tablespoons Milk add more if dough is too dry
- ½ cup Chopped Pecans
Caramel Drizzle
- 6 tablespoons Butter
- 1 cup White Granulated Sugar
- ¼ cup Heavy Whipping Cream
- ⅛ teaspoon Salt
Chocolate Drizzle
- 4 ounces Bittersweet Baking Chocolate Bars see notes
- Chopped Pecans for topping
Instructions
Turtle Cookies
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- In an electric mixer, cream sugar and butter. Add vanilla and egg, mix together. Add flour, salt, baking soda, and milk, mix again. Add chopped pecans and stir to combine.
- Use a small cookie scoop to get even-sized cookies (about 1-1 ½ tablespoons). Roll the cookie dough into a ball in your hands and place 1" apart on the baking sheet.
- Bake in the oven for 11-12 minutes until the tops of the cookies spring back when lightly touched. Let cool on a wire rack.
Caramel Drizzle
- While they bake, add ¼ cup of white granulated sugar at a time to a small saucepan over the stove. Cook until each addition is fully melted and a golden color. Slowly add 2 tablespoons of butter at a time to the saucepan while continuing to stir.
- Remove from heat and add heavy cream and salt. Continue stirring until combined. Let cool to room temperature or place it in the fridge for 15-20 minutes to cool down.
- Add caramel to a squeeze bottle or icing bag.
Chocolate Drizzle
- Melt the bittersweet baking chocolate in a small dish. Add half of the chocolate to a squeeze bottle or icing bag and set aside. Dip each cooled cookie bottom in the small dish of melted chocolate and place them on a wire rack or wax paper to set.
- Drizzle the top of each cookie with melted chocolate, followed by caramel drizzle. Sprinkle chopped pecans on top. If needed, place the cookies in the fridge to let the chocolate set.
Notes
For the chocolate drizzle, baking chocolate squares are used to get a thinner melted chocolate. Chocolate chips have a stabilizer that prevents melting into a thin liquid. Chips can still be used, but they will have a thicker drizzle.
Nutrition
Calories: 178kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 25mgSodium: 98mgPotassium: 43mgFiber: 1gSugar: 12gVitamin A: 251IUVitamin C: 0.04mgCalcium: 10mgIron: 1mg
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