Easy Turtle Cookies

5 from 1 vote

My turtle cookies are filled with chocolate, pecans, and caramel. And, they're easy to make thanks to a box of chocolate cake mix!

Prep Time10

Cook Time12

Total Time22

Course: Christmas Cookies, Desserts

Cuisine: American

Servings: Servings

Calories: 328kcal

Preheat the oven to 350 degrees F.
Line two cookie sheets with parchment paper and set them aside.
(Optional) Toast the pecans in a small dry skillet over medium heat for 4-5 minutes or until toasty and fragrant.
Mix the cake mix, eggs, and oil in a large bowl until well combined. The mixture will be thick.
Fold in ½ cup each of caramel bits, toasted pecans, and chocolate chips.
Scoop the cookie dough onto the prepared cookie sheets using a large cookie scoop. Leave at least two inches between each cookie. Press the remaining pecans, caramel bits, and chocolate chips into the top of the cookie dough.
Bake the cookies for 11-13 minutes or until the edges of the cookies have set. The cookies will form a dry crust but should still be soft in the middle.
Allow the cookies to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to finish cooling.

Use a cookie scoop to spoon each dough ball so the cookies bake evenly and finish at the same time.
If the cookie dough feels too sticky, pop it in the fridge for 20-30 minutes before baking.
For smaller cookies, use a smaller cookie scoop and start checking on the cookies in the oven around the 8-minute mark.
Line the baking sheet with a silicone mat or parchment paper to keep the bottoms of the cookies from overbrowning.
To freeze the cookie dough, shape them into cookie balls and freeze them on a baking sheet, then transfer them to a freezer-safe container. To bake from frozen, I just add 2-3 minutes to the baking time.
Store leftovers in an airtight container on the counter for up to 3 days.