Caramel Turtle Cookie Recipe

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Chocolate Chip Cookies made with Chunks of Caramel Turtles

I created this Caramel Turtle Cookies recipe using my basic chocolate chip cookie recipe. Instead of chocolate chips, I chopped up some left over chocolate covered caramel turtles. Don’t ask how I happen to have left over caramel turtles. This cookie would also be a good recipe to use with some of the leftover Halloween candy.

My basic chocolate chip cookie recipe was created by combining tips from some of the best bakers and using the best ingredients I could find. I really liked ideas from Shirley O. Corriher, Joanne Chang, Sara Moulton and America’s Test Kitchen. All of these things added up to an incredible cookie – crispy on the outside, soft in the middle, and loaded with flavor.


Notes on Ingredients:

I have listed the brands for all the ingredients because ingredients are everything, and I have found that these brands give superior results. If I’m going to spend time making something I want it to be the best.

We accept no advertising, have no affiliates and accept no gifts or payment. We are not paid to mention brands – we just love buying the best.

  • Use the best ingredients.
  • Bring all the ingredients to room temperature before starting. Gather them all on the counter and then leave them there for an hour. This way you also ensure that you have everything you need.
  • Use a scale to measure all the ingredients by weight. This is absolutely essential. Weight is so much more accurate than volume. And it is so much easier – just zero the scale, add an ingredient, zero the scale, add the next ingredient, and so on.
  • Use salted Horizon butter and don’t add salt. This butter has a superior taste and a predictable amount of water.
  • Brown half the butter and let it cool. This gives the cookies a caramel taste, and eliminates the water in half the butter, making it more like European butter.
  • Use white sugar and sorghum syrup instead of half white sugar and half brown sugar. Brown sugar is white sugar with molasses added, so this recipe is essentially making brown sugar in the mixing bowl.
  • Cream the butter and sugar for several minutes to make sure they are light and fluffy, but not so long that the butter starts melting.
  • Use King Arthur all purpose flour because it has a higher protein content than other brands and provides more support to the cookies, and the quality and protein content is consistent.
  • Use Imitation vanilla instead of real vanilla because it retains the vanilla flavor after baking. As a bonus, it is also much less expensive.
  • Use two teaspoons of the imitation vanilla to give it added flavor. This also adds back some of the liquid that was removed when browning the butter.
  • Refrigerate the batter overnight. This allows the flour to absorb the liquid in the batter and hardens up the butter, making the cookies bake better. You can refrigerate it in the bowl or measured out as cookies.
  • Use the scale to measure out cookies that are exactly the same size. Using a scoop will also help maintain the same shape.
  • Use an oven thermometer to check the oven temperature before putting the cookies in.

Caramel Turtle Cookies
Caramel Turtle Cookies – the ultimate Chocolate Chip Cookie with Chunks of Caramel Turtles.

How these Cookies Fit into our Plan to EAT BETTER:

While looking for the best ingredients, we discovered that many companies that care about quality also care about sustainability. This made a huge dent in our carbon footprint. We have listed the brands for some of the ingredients because ingredients are everything. These brands give superior results. And by using brands like Horizon butter and Wholesome sugar we cut our carbon footprint (see: we cut our carbon footprint in half ) and are helping to control climate change.

Caramel Turtle Cookies


Prep Time: 1 day
Cook Time: 15 minutes
Total Time: 1 day 15 minutes
Course: Dessert
Cuisine: American
Keyword: caramel turtle cookies
Servings: 24
Calories: 229kcal
Author: Lisa LeCoump


  • scale
  • cookie scoop
  • parchment paper
  • oven thermometer



  • Gather all the ingredients on the counter an hour before starting and allow them to come to room temperature.
  • Place a medium sized bowl on the scale. Zero the scale and measure the flours into the bowl, zeroing the scale after each measurement.
  • Add the baking soda (and salt, if unsalted butter is used) to the flour mixture and stir to combine.
  • Add the chopped turtles and chocolate to the flour and stir to combine.
  • Place the stand mixer bowl on the scale and measure in the browned butter, butter, sugar, and sorghum syrup, zeroing the scale for each measurement. Using the stand mixer with the paddle attachment, cream the ingredients first on low until combined, and then on medium for 6 to 8 minutes, stopping every couple of minutes to scrape down the bowl. The batter should be light colored and fluffy.
  • Crack the eggs into a small bowl. Add the vanilla and mix with a fork until blended.
  • With the mixer on low, slowly add the egg mixture to the batter and mix for two minutes until the eggs are incorporated.
  • With the mixer on low, add the flour mixture to the batter and mix just until all the flour is incorporated. Do not overwork the batter.
  • Cover with plastic wrap directly on the batter to make an airtight seal. Refrigerate the dough overnight.
  • When ready to bake, preheat the oven to 350 degrees, using an oven thermometer to make sure of the temperature.
  • Using a scale, scoop out cookies that are 2 ounces in size. Place them on parchment paper on the baking sheets, leaving a two inch space between each.
  • Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
  • Allow the cookies to cool for 5 minutes and then transfer them to a wire rack. If possible, allow them to cool before serving.


The cookie batter needs to rest in the refrigerator overnight.


Calories: 229kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This is one of the cookies we discovered while traveling around the States and then adapted it when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

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