Turtle Shortbread Cookies Recipe

These turtle shortbread cookies are a delicious treat: soft and crumbly, topped with sticky caramel, crunchy pecans, and creamy chocolate. They’re great for gifts, holiday gatherings, or just treating yourself at home. The best part? This cookie recipe is easy to make and looks like they’re from a fancy bakery, but it doesn’t require much effort.

Prep Time:45

Cook Time:20

Total Time:1 5

Equipment

Hand mixer or stand mixer
Microwave-safe bowls
Baking sheets
Parchment paper
Plastic Wrap
Wire rack
Small offset spatula or spoon
Mixing bowl

Ingredients

1 cup salted butter at room temperature
½ cup brown sugar (packed)
2¼ cups all-purpose flour
30 pecan halves
1 tablespoon heavy cream
1 11 ounce bag caramels, unwrapped (or caramel bits)
1 12 ounce bag semi-sweet chocolate chips
1 teaspoon shortening

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Instructions

Prepare the oven and baking sheets. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Make the dough. In a stand mixer or with a hand mixer, cream the butter and brown sugar until light and fluffy. Slowly mix 2 cups of flour on low speed until crumbly (the dough will appear dry but come together). Then, turn the dough onto a floured surface and knead in the remaining ¼ cup of flour by hand until it forms a cohesive dough.
Shape and chill. Shape the dough into a 2-inch-wide log using your hands. Then, wrap the log in plastic wrap and chill for 10-15 minutes if the dough feels soft, making it easier to slice.
Slice and arrange. Unwrap the dough and cut into ½-inch thick slices. Arrange the slices on the prepared baking sheets, leaving ½ inch of space between them (the cookies will not spread much).
Bake the cookies. Bake in the oven for 17-20 minutes or until the edges and bottoms are golden brown. Allow the cookies to cool completely on a wire rack before proceeding to the next steps.
Prepare the caramel topping. Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring after each interval, until the mixture is smooth and fully melted. Spoon about 1 teaspoon of caramel onto each cookie and gently press a pecan half into the center of the caramel. Allow the caramel to set.
Prepare the chocolate topping. In another microwave-safe bowl, combine the chocolate chips and shortening. Melt on low power, stirring every 20-30 seconds, until smooth and glossy. Spoon a dollop of melted chocolate onto each cookie. Use the back of a spoon or a small offset spatula to smooth the chocolate evenly.
Set the chocolate. Allow the chocolate to harden completely. If your kitchen is warm, refrigerate the cookies for 15-20 minutes to speed up the setting process.
Serve and store. Once the chocolate is firm, stack the cookies gently in an airtight container. Store at room temperature for up to 5 days or freeze for up to 2 months.

Notes

Using softened butter is important for the dough to come together nicely. If the butter is too cold, it won’t mix with the sugar properly; if it’s too soft, the dough can get sticky. Let it sit at room temperature for about an hour before you start.

Don’t forget the parchment paper: It keeps the cookies from sticking and makes cleaning up easier. Plus, it helps them bake evenly so they won’t get too brown on the bottom.

Be gentle with the dough: It might seem crumbly at first, but that’s okay! Knead it softly on a floured surface to bring it together. Just don’t overdo it, or the cookies might turn out tough.

If the dough feels sticky or hard to work with, stick it in the fridge for 10-15 minutes before shaping. This will make it easier to slice.

Watch the cookies closely as they bake: They don’t spread much and can go from perfect to overbaked quickly. Start checking at 17 minutes, and take them out when the edges are lightly golden.

If you like the sweet-and-salty flavor, add flaky sea salt to the chocolate before it hardens. It adds a nice touch and boosts the taste.

For a shiny finish, you might want to temper the chocolate. It takes more effort but gives the chocolate a lovely sheen and a satisfying crunch when it sets.

While pecans are great, you can try other nuts or pretzels for a fun change. For a festive look, sprinkle crushed candy canes or holiday sprinkles on the chocolate.

You can drizzle chocolate on top instead of smoothing it out for a more homemade appearance. Or, use a fork to create a pattern in the chocolate before it hardens.

This recipe makes 30 cookies, but they’ll go fast. Consider making a double batch if you plan to share!

Nutrition

Servings: cookies

Calories: 115kcal

Author: Katie

I really love baking these cookies, especially because I enjoy a sweet-and-salty combo. They’re also easy to make, and I use simple ingredients I likely already have, except for some caramels I might need to grab. I appreciate their versatility, too—sometimes, I add a pinch of sea salt for an extra touch, or I swap in almonds or cashews for a twist. So give it a try. Whether making a batch to share or sneaking a few for yourself, these cookies will be a favorite. If you love combining chocolate and shortbread, try my Chocolate Covered Shortbread.

I’m confident you’ll find it just as delicious.

Tips for the Best Turtle Shortbread Cookies

Cut the dough neatly. Use a sharp knife to slice the dough into rounds. If the knife gets sticky, clean it off or sprinkle a little flour between cuts to keep the edges nice.
To enhance the flavor, you might want to toast the pecan halves lightly before adding them to the cookies. Just spread them on a baking sheet and toast at 350°F for 5-7 minutes, keeping an eye on them to avoid burning.
If you’re baking at high altitude, certain adjustments might be needed to get the best results with these cookies. Check out this helpful guide from King Arthur Baking for specific tips on high-altitude baking.
If you’re concerned about chocolate overheating in the microwave, try using a double boiler instead. This method gives you more control and helps prevent burning.
If it’s warm in your kitchen and the chocolate isn’t hardening, place the cookies in the fridge for 15-20 minutes. This is also a quick fix if you need to serve or stack them soon.
Keep the caramel smooth. If your caramel starts to harden while you’re using it, stir it back in the microwave for 10-15 seconds. This will keep it easy to pour onto the cookies.
Once the caramel is melted, it sets quickly. So, have your pecan halves ready to press onto each cookie right after you spoon on the caramel.
To make the toppings look consistent, use a small cookie scoop or teaspoon to measure the caramel and chocolate. This helps the cookies stay neat and evenly topped.

Key Ingredients and Tools

Here are some tools and ingredients that will really improve your cookies.

Salted Butter: Salted butter boosts the flavor of the shortbread, adding just the right amount of salt to balance the sweetness. Mix ½ teaspoon of salt into the dough if you only have unsalted butter.
Heavy Cream: This is key for melting the caramel smoothly without making it too stiff. You can find heavy cream in the dairy section, and if you’re out, a bit of half-and-half can work instead.
Caramels (or caramel bits): Using ready-made caramels is the easiest way to get that gooey topping, as they melt easily with some cream. Look for them in the baking section near the chocolate chips. You can also use homemade caramel sauce. Make sure it’s thick enough to set on the cookie.
Parchment Paper: This prevents your cookies from sticking and makes cleanup simpler. If you don’t have parchment paper, a silicone baking mat is a good alternative and can be used multiple times.
Shortening: Adding a little shortening to the chocolate helps it melt better and gives it a nice shine. Look for shortening in the baking aisle, often near the oils and butter alternatives. If you want, you can swap in a bit of coconut oil instead.

These ingredients really help you get the right textures and flavors. With these on hand, your cookies will look and taste great!

Serving Suggestions

Serve these cookies with hot coffee or espresso, black or spiced tea, a scoop of ice cream, fresh berries or sliced fruit, or sparkling water with a splash of lemon.

Troubleshooting and Help

What if my caramel is too hard to spread?

If the caramel starts to harden while you’re working, pop it back in the microwave for 10-15 seconds and give it a good stir. This should make it smooth and easy to spoon onto each cookie.

My dough seems crumbly—did I do something wrong?

Nope, that’s totally normal! Shortbread dough can look crumbly at first. Gather it on a floured surface and gently knead it a few times; it’ll come together as you work.

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works well! Just make sure it’s thick enough to stay put on the cookies. It might slide off if it’s too runny, so a thicker consistency is key.

Do I really need to use a cooling rack?

Yes! Transferring the cookies to a cooling rack after baking helps them cool evenly, preventing the bottoms from getting soggy. It’s a small step that makes a big difference in texture.

Can I double this recipe?

Definitely! This recipe doubles well if you’re baking for a crowd. Give yourself plenty of room on the counter to roll and cut the extra dough.

Can I make these cookies ahead of time?

Absolutely! You can make the shortbread base a day or two ahead and store it in an airtight container. Just wait to add the caramel and chocolate until you’re ready to serve or gift them so everything stays fresh.

How can I package these cookies for gifting?

These cookies are perfect for gifting! Stack them with small squares of parchment or wax paper in between to keep them from sticking together. Wrap them in a pretty tin or box for an extra special touch. If you love experimenting with shortbread flavors and decorations, try my Halloween Shortbread recipe. It’s a festive twist on classic shortbread, perfect for a spooky season!

Storage Instructions

Place these cookies in an airtight container at room temperature to store them. They’ll stay fresh for up to 5 days, making them perfect for preparing a few days ahead. If you want to store them longer, freezing is also an option.

For best results, freeze the cookies individually first. Place them in a single layer on a baking sheet and freeze for about 1 hour until they’re solid—this helps keep the chocolate and caramel from sticking. Once frozen, stack the cookies with a small square of parchment or wax paper between them to prevent sticking, then transfer them to an airtight container or freezer bag.

Label the container and store it in the freezer for up to 2 months. When ready to enjoy, thaw the cookies at room temperature for 30-60 minutes. These cookies freeze well, so you can make them ahead and always have a sweet treat on hand!

These cookies are an easy, delicious treat perfect for any occasion. Whether you’re baking for a holiday gathering, putting together a thoughtful gift, or simply treating yourself, they’re sure to be a favorite. With simple ingredients and simple steps, you’ll have a batch of bakery-worthy cookies that look as good as they taste. Make a double batch if you can—these tend to disappear quickly!

Turtle Shortbread Cookies Recipe