Best 15 Turtle Cookies Recipes

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

MCKENZIE'S TURTLE COOKIES

Steps:

• 1. Preheat oven to 350^. Cookie: In the large mixer bowl. beat the butter and sugar until light and fluffy. Add egg, milk and vanilla and mix well.
• 2. In another bowl, combine dry ingredients -then add them to the butter mixture. Beat well to combine.
• 3. Place 3 pecans close together in a star-like form, on an ungreased cookie sheet and then scoop 1-Tablespoon of the cookie dough on top of the pecans. Make sure cookies are at least 1 1/2 inches apart and continue to make cookies until all dough is used up.
• 4. Quicker version: In place of making the dough above. Use one refrigerated roll of sugar cookie dough. Scoop or pinch off 1 Tablespoon of dough for each cookie-roll into a ball-place on on pecans. Press onto nuts slightly. Proceed the same with remaining dough.
• 5. Bake for 12-15 minutes- until browned at the edges, remove from oven and cool on wire rack before frosting.
• 6. Frosting: In a small saucepan over low heat combine butter,chocolate and milk. Stir --it will begin to look curdled, that's ok. Pour chocolate frosting into mixing bowl and let cool to room temperature. Add vanilla, then gradually add the powdered sugar; beat until smooth and thick. Top each cookie with a dollop of frosting, using a star tip and pastry bag ,if desired.

BUTTER PECAN TURTLE COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl, combine flour and 1 cup brown sugar and mix with fingers.
• Stir in 1/2 cup melted butter until mixture looks like cornmeal.
• Pat evenly into a 13 x 9 baking pan that has been sprayed with non-stick baking spray.
• Sprinkle pecans over crust.
• In a small saucepan, combine 2/3 cup butter and 1/2 cup brown sugar.
• Cook over medium heat, stirring constantly until mixture boils for 1 minute and looks syrupy.
• Drizzle mixture over pecans.
• Bake bars at 350F for 17-22 minutes until bubbly over entire surface.
• Remove from oven and sprinkle immediately with milk chocolate chips.
• Let melt for a few minutes, then swirl a knife through some of the chips to marble.
• NOTE: Let set for about an hour before cutting, as the chocolate will need to set up.

CHOCOLATE CHIP TURTLE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.

TURTLE SHORTBREAD COOKIES

Steps:

• In a large bowl, cream the butter, sugar and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into 12 pieces. On a lightly floured surface, roll each portion into a 5-in. circle; cut into six wedges. Place 2 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt caramels with milk; stir until smooth. Dip two edges of each cookie into caramel; allow excess to drip off. Dip edges in chopped pecans. Place on waxed paper., Melt chocolate chips and shortening; stir until smooth. Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container.

TURTLE COOKIES

Steps:

• Sift together dry ingredients.
• Cream butter and brown sugar; add egg yolk.
• Blend in vanilla and mix well.
• Gradually add dry ingredients and blend.
• Arrange pecans in groups of 3 on greased cookie sheet (1 for the head and 2 for the flippers).
• Mold dough into balls and dip bottoms in unbeaten egg white.
• Place on the pecans as the turtle body.
• Bake at 350 degrees for 10-12 minutes.
• Cool.
• Frost with chocolate frosting (your favorite recipe or canned).

SNAPPY TURTLE COOKIES

Steps:

• Sift together 1 1/2 cups flour, baking soda and salt. Cream 1/2 cup butter and gradually add 1/2 cup brown sugar, creaming well. Add egg and egg yolk and beat well. Blend in vanilla and maple flavoring. Add the dry ingredients gradually, mixing thoroughly. Chill to slightly firm dough.
• Preheat oven to 350 degrees F (180 degrees C).
• Arrange pecan halves in groups of five on greased baking sheets to resemble head and legs of a turtle. Shape dough into balls; dip bottom into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoon of dough for each, so tips of nuts will show when cookies are baked. Bake for 10 to 13 minutes. Do not overbake. Cool; frost tops generously with Chocolate Frosting.
• To Make Frosting: Combine 2 (1-ounce) squares of unsweetened chocolate ( or 1/3 cup semi-sweet chocolate pieces), 1/4 cup milk and 1 Tablespoon butter in top of double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from heat; add 1 cup sifted confectioners' sugar. Beat until smooth and glossy. If too thin, add more confectioners' sugar until the desired consistency.

TURTLE COOKIES

Steps:

• Combine dry cake mix, water, oil and eggs, mixing well and set aside.
• Arrange pecans in clusters of 3 on greased baking sheets.
• Shape dough into 1 inch balls.
• Center each on a cluster of pecans and flatten slightly.
• Bake 8-10 minutes at 375*.
• Cool and frost.
• FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.

BUTTER PECAN TURTLE COOKIES

Steps:

• 1. In a large bowl combine crust ingredients. Mix at medium speed with hand mixer, scraping sides of bowl often, for 2 or 3 minutes until particles are fine.
• 2. Pat firmly into ungreased 13x9x2" pan. Sprinkle pecans evenly over unbaked crust.
• 3. In a saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until it begins to boil. Boil 30 seconds to one minute, stirring constantly. Pour evenly over pecans in unbaked crust.
• 4. Bake near center of 350-degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven; sprinkle with chocolate chips, let melt slightly for 2 to 3 minutes. Swirl chips as they melt. Cool before serving.

FROSTING FOR WAFFLE IRON COOKIES (TURTLE COOKIES)

Steps:

• 1. Combine first 4 ingredients in a sauce pan, bring to a boil and boil for 3 min.
• 2. Remove from heat and stir in vanilla extract.
• 3. Allow to cool a bit then add powdered sugar to make a soft, pourable frosting.
• 4. Pour frosting over the cooled waffle iron cookies, filling the holes and making a smooth, shiny turtle shell. (Follow Just a Pinch Recipe posted by Marsha Baker, "Waffle Iron Cookies" to make the cookies.)

BUTTER PECAN TURTLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a bowl combine ingredients for crust. Mix at medium speed till well mixed and mixture is fine.
• 3. Pat into ungreased 13x9 pan. Make sure it's packed firmly.
• 4. Spread the pecan evenly over crust.
• 5. Prepare the caramel layer and pour evenly over the crust and pecans.
• 6. Bake for 18 to 22 minutes . Caramel layer should be bubbly and crust a light golden brown.
• 7. As soon as you remove from oven, sprinkle the chips on top
• 8. All chips to melt 2 to 3 minutes. Slightly swirl the chips as they melt, making a marbled effect. Don't spread them.
• 9. cool completely then cut into bars.
• 10. CARAMEL LAYER: In saucepan combine brown sugar and butter. Stir constantly over medium heat, until surface begins to boil. Continue to boil for 1 minute stirring constantly.

TURTLE THUMBPRINT COOKIES

Steps:

• Combine the butter, sugar, egg yolks, and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, about an hour.
• Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake for 7-10 minutes. Cool completely.
• Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave until melted and smooth, stirring after every minute. Spoon about 1/2 t caramel mixture into the center of each cookie. Top with a pecan half.
• Place chocolate chips and shortening in a small microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cooled caramel cookies. Let stand until set, about 2 hours.
• Enjoy!

BUTTER PECAN TURTLE COOKIES

Steps:

• Preheat oven to 350 degrees. In 3 quart bowl combine crust ingredients. Pat firmly into 13x9x2 baking pan/dish. Sprinkle pecans evenly over unbaked crust. In 1 quart saucepan combine 2/3 butter butter/margarine and 1/2 cup brown sugar. Cook over medium heat until mixture begin to boil. Boil 1/2 to 1 minute. Pour evenly over pecans and crust. Bake for 18 - 22 minutes or until caramel is bubbly. After removing from oven, immediately sprinkle with chips. While chips start to melt slightly swirl the caramel layer. Cool completely before cutting. Makes 3 - 4 dozen.

CHOCOLATE TURTLE COOKIES

Steps:

• 1. Combine flour, cocoa, and salt; set aside. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated.
• 2. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm for 1 hour. Meanwhile, whisk egg whites in a bowl until frothy. Place chopped pecans in a separate bowl.
• 3. Remove dough from refrigerator and roll into 1-inch balls, dip in egg whites, and roll in pecans. Place balls about 2 inches apart on a baking sheet lined with a Silpat mat. Using a 1/2 teaspoon round measuring spoon (or you can use the tip of a wooden spoon handle) to make an indentation in the center of each dough ball.
• 4. Bake at 350 degrees Fahrenheit until set, about 12 minutes. To make caramel filling, microwave the caramels and 3 tablespoons heavy cream together in a small bowl, stirring occasionally until smooth, about 1 to 2 minutes.
• 5. Remove cookies from oven, gently re-press the indentations. Fill each indentation with 1/2 teaspoon of caramel mixture. Cool on pan for 10 minutes, then transfer to a wire rack to completely cool.
• 6. To make the chocolate drizzle, place chocolate baking squares and shortening in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes, stirring until the chocolate and shortening are melted. Place the chocolate mixture into a plastic bag and snip a tiny hole in the corner. Drizzle chocolate over the cooled cookies.

CHOCOLATE TURTLE COOKIES

Steps:

• Whisk the flour, cocoa powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolk, milk and vanilla and mix until incorporated. With the mixer on low, add the dry ingredients and mix just until combined. Turn the dough out onto your work surface, shape into a disk, wrap in plastic and refrigerate until firm, about 1 hour. Preheat oven to 350 F, with racks in the top and bottom third. Line two baking sheets with parchment. In a small bowl, whisk the egg whites until frothy. Put the chopped pecans in a wide, shallow bowl and set aside. Remove the dough from the fridge. Break off 1-inch pieces and roll into balls. Dip the balls in the egg whites (coating on all sides), then roll them in the pecans. Transfer to the prepared baking sheets, spacing the balls about 2 inches apart. Using a 1/2 teaspoon measure, make an indentation in the center of each ball of dough. Bake the cookies until set, about 12 minutes, rotating the baking sheets halfway through the baking time. When the cookies emerge from the oven, use the 1/2 teaspoon measure to press the indentations down again (the cookies will likely puff a bit in the oven). Let the cookies rest on the baking sheets for about 5 minutes, then use a metal spatula to transfer them to a wire rack. Put the caramels and heavy cream in a microwave safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. (I let the caramel mixture cool a bit so it wasn't piping hot when I filled the cookies but I don't know that it's necessary.) Fill each cookie center with about 1/2 teaspoon of the caramel mixture. Let the cookies cool completely and the centers set before serving.