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.

Turtle Shortbread Cookies
Equipment
- Hand mixer or stand mixer
- Microwave-safe bowls
- Baking sheets
- 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
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.
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!
Troubleshooting and Help
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.
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.
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.
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.
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.
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.
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!
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!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.