Best 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 WAFFLE TURTLE COOKIES

Steps:

• Preheat waffle iron.
• In a large bowl stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla.
• Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid.
• Cook on medium-high heat about 2 minutes, adjusting heat as necessary.
• Using a fork transfer cookies to rack; cool.
• Repeat with remaining batter.
• When cool, mound cookies on a platter.
• For glaze: In a small saucepan heat 1/4 cup butter and water over low heat until melted.
• Add the 3 tablespoons cocoa and stir until smooth.
• Remove from heat.
• Beat in powdered sugar and the 1 teaspoon vanilla.
• Stir in additional hot water, if needed, to reach drizzling consistency.
• Drizzle over cookies along with caramel topping.
• Sprinkle with pecans.

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.

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.

PEANUT BUTTER TOFFEE TURTLE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

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.

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.)

TURTLE SHORTBREAD COOKIES (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
• Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
• Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
• Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of 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 FUDGE CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350
• 2. Coat cookie sheet with spray.
• 3. Microwave chocolate and butter in bowl until butter is melted.Stir until chocolate is melted and smooth.Stir in condensed milk Stir in muffin mix until blended- Roll tablespoonfuls of dough into balls.Dip bottoms into pecans.Place on sheet with nut side up, 2" apart
• 4. Bake 7 to 8 mins or just until cookies look slightly crackled and centers are still soft- Press a chocolate-covered caramel candy into center of cookie. Place on rack- Swirl chocolate gently with knife while candy is warm, if desired.

TURTLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and flour with spoon until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 7 minutes or until light golden brown. Remove from oven; press chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 pecan half on top of chocolate. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
• In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over cookies. Sprinkle with sea salt. Let stand about 2 hours or until set.

TURTLE COOKIES III

Steps:

• Preheat waffle iron to medium heat.
• In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.

CHOCOLATE-CARAMEL TURTLE COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In medium bowl, soak pecans in water while making dough; drain well.
• In medium bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and cocoa until dough forms.
• On ungreased cookie sheets, for each cookie, arrange 5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with palm of hand.
• Bake 7 to 10 minutes or until set. Immediately press 1 caramel gently onto top of each cookie; let stand 5 minutes to soften caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to cooling racks.

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:

• 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.

TURTLE-SHAPED COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2-3 hours or until firm. , Shape dough into 1-in. balls. Place on lightly greased baking sheets. Push four pecan pieces into each ball for legs; add two small pecan pieces to each for head and tail. , Bake at 350° for 10-12 minutes or until edges are set. Carefully remove to wire racks to cool completely. , In a small saucepan, melt chocolate and butter with milk. Remove from the heat; stir in confectioners' sugar. Dip top of each cookie into glaze. Sprinkle with chopped pecans.

CARAMEL-FUDGE TURTLE COOKIES

Steps:

• Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
• Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
• Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

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).