Description
These Best Chilled Crumbl Turtle Cookies combine rich cocoa flavors with a decadent caramel topping and crunchy pecans. Perfectly soft and chewy, these cookies are chilled after baking to create a delightful treat that balances sweetness, chocolate, and a nutty crunch.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/4 cup flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pecans, finely chopped (plus extra for topping)
Toppings
- 1/3 cup semi-sweet chocolate chips, melted
- 1/3 cup caramel sauce (cold; see notes for homemade caramel)
Homemade Caramel Sauce (Optional)
- 1/3 cup granulated sugar
- 2 tbsp water
- a pinch of cream of tartar
- 1 tbsp butter
- 3 tbsp heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for later use.
- Cream the Butter and Sugars: In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture becomes smooth and creamy.
- Add Wet Ingredients and Dry Ingredients: Beat in the egg and vanilla extract until well combined. Gradually add the flour, baking soda, cocoa powder, and salt, mixing just until all ingredients are combined without overmixing.
- Form Cookies: Scoop out seven equal-sized dough balls. Roll each ball’s sides in finely chopped pecans. Place the dough balls on the prepared baking sheet, then gently press them down to about 1 inch thick.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes. Once baked, allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a cooling rack.
- Add Toppings and Chill: Spread 1/2 to 1 tablespoon of cold caramel sauce over each cooled cookie, then drizzle or spread the melted chocolate on top. Garnish with additional chopped pecans as desired. Finally, chill the cookies in the refrigerator for 30 minutes to set the toppings before serving.
- Make Homemade Caramel (Optional): In a heavy-bottomed saucepan, combine sugar, water, and cream of tartar. Heat over medium-high until sugar dissolves and turns a golden amber color, gently swirling the pan to cook evenly.
- Add Butter and Cream: Remove from heat and quickly stir in butter and heavy cream with a wooden spoon until smooth. If clumpy, return to medium heat and stir until caramel smooths out. Let cool completely, then refrigerate to thicken before using.
Notes
- You can use store-bought dulce de leche or caramel dip as an alternative to homemade caramel sauce. These are often found in the fruit section near apples.
- If making homemade caramel sauce, make it first so it has enough time to cool and thicken before topping the cookies.
- Store baked Crumbl Turtle cookies in an airtight container in the refrigerator. They can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
