The most decadent, chewy chocolate cookie, smothered in caramel and chocolate and sprinkled with extra pecans. These Copycat Crumbl Turtle cookies are next level and absolutely amazing!
It should be no secret, I have a small obsession with Crumbl cookies. Yes, I usually try out the new flavors every single week and review them on YouTube…but it should be known that I make that sacrifice for you all! How else could I present you with all the latest Crumbl copycats for you to make in your very own kitchens!
So I am used to trying new things and have kind of gotten used to Crumbl’ s playbook. But when I bit into the Turtle cookie this week at Crumbl, I was blown away! The chocolate base cookie was unlike anything I had tried at Crumbl before. It is almost more brownie than cookie.
So that is just what I created! A super fudgy brownie cookie crusted with pecans and topped with caramel and milk chocolate. This cookie is over the top in the very best of ways!
Ingredients for Crumbl Turtle Cookies
- Melted Butter- I like to use salted butter for these cookies. We are going to melt the butter down to help us get that ultra fudgey brownie style cookie.
- Brown Sugar
- Granulated Sugar- The mixture of the 2 sugars really adds to the flavor and texture of these cookies.
- Eggs– We will use FIVE. Yes, five, eggs. Again, doing this to make it super fudgey.
- Corn Syrup
- Flour- Just plain old all purpose flour will do the trick.
- Dutch Cocoa– Dutch cocoa is processed differently and it really adds to the richness of and depth of the flavor. Technically Crumbl uses ‘old dutch cocoa’ which is slightly fancy and more expensive. Regular Dutch Processed cocoa will work just fine!
- Corn Starch– This helps the cookies stay moist, soft and keep their shape.
- Baking Soda
- Chopped Pecans
For The Toppings
- Caramel Dip– We are talking like the caramel you purchase to dip apples in, you can buy it at the grocery store in the produce section? Yeah, that stuff.
- Milk Chocolate Chips– Crumbl uses Guittard Milk Chocolate Chips
- Extra Pecans
How to Make Crumbl Turtle Cookies
Preheat the oven to 350 degrees.
In a stand mixer, mix together the melted butter and both of the sugars. Let the mixer continue mixing on low while you add the eggs, corn syrup and vanilla.
Stop the mixer and add in the flour, cocoa, salt, cornstarch and baking soda and mix until just combined. Scrape the bottom of the bowl, making sure everything is combined equally and mix one last time quickly for good measure.
The ‘dough’ will almost be more brownie batter like than cookie dough. See that image below? Yes, that’s how soft this dough is.
Separate the dough into twelve 1/2 cup portions. I use a large cookie scoop (think the scoop that lunch lady’s serve mashed potatoes with) and place 6 cookies per cookie sheet. The dough will become easier to handle once they sit on the pan for a second.
While the cookie dough is sitting on the pan, chop up 2 cups of pecans. You’ll want to chop them up into pretty small pieces. Place the pecans into a bowl and then take each cookie dough ball one at a time and roll the edge of the cookie into the pecans, leaving the center of the top and bottom plain.
These cookies WILL spread quite a bit, so leave them as tall and as ball like as possible. Do not flatten these at all prior to baking.
Bake for 13-15 minutes. You will know they are done when the cookies have spread and the top begins to crinkle.
Allow the cookies to cool completely on the pan.
Once the cookies are cooled completely, microwave the caramel dip for 10-15 seconds until it’s soft and easy to spread. Divide the caramel among the cookies (about 1 1/2 tbsp to each cookie) and spread over the top of the cookies.
Next, melt the chocolate chips in the microwave for 30 seconds at a time, stirring between each interval, until the chocolate is totally melted.
Spoon the melted chocolate on to each cookie and spread over the caramel with the back of the spoon. Finally, top with the extra chopped pecans.
Chill for at least 30 minutes before serving.
Can You Eat These Warm Instead?
Sure! They need to be cooled so they can be held without falling apart (just like Brownies) But they are super delicious warm as well, you just might need to eat with with a fork instead.
What’s The Best Way to Store the Cookies?
The best way to store your cookies is in an air tight container, in the fridge. This will help the cookies last just like new for up to 7 days! If you want to keep them for even longer, you can freeze them in an air tight container for up to 3 months.
Can I make the cookies smaller?
Definitely! Follow the same instructions, just portion out your dough a little smaller (say, 3 tbsp instead of 1/2 cup). You will still bake at 350° but the cook time will be shorter. Watch for the indicators that they are done- they have spread and are starting to crackle.
What to do if your cookies spread too much
A lot can factor into if cookies spread a lot or a little- humidity and your climate has to do with that a lot actually. If your cookies spread more than you’d like, next time just add another 1/2 cup of flour and you should be golden.
More Chocolate Crumbl Cookie Recipes
- York Peppermint Patty Cookies
- Molten Lava Cookies
- Chocolate Reese’s Chip
- Sugar Cookie Recipe
- Cosmic Brownie Cookies
- Crumbl Copycat Recipe Roundup
- Cadbury Egg Cookie
Copycat Crumbl Turtle Cookies
Chocolate Brownie Cookies
- 1 1/2 cups (444g) caramel dip
- 1 1/2 cups (300g) milk chocolate chips melted
- extra pecans for garnish
- Preheat oven to 350°F (180° C).
- In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
- Turn the mixer on to low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.
- Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
- Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies.
- Chop your pecans and place into a small bowl.
- Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain. Place back on the baking sheet. Repeat with the remaining dough.
- Bake at 350°F (180° C) for 13-15 minutes. The cookies will spread and start to crackle.
- Allow the cookies to cool completely on the pan. Once the cookies are completely cool, microwave the caramel dip for about 10 or 15 seconds until it is soft and easy to spread.
- Divide the caramel up among the cookies and spread to cover the top of the cookies.
- Melt the milk chocolate chips in the microwave by microwaving for 30 second increments, stirring in between each one, until the chocolate is completely melted.
- Spoon and spread the chocolate on top of the caramel. Immediately top with pecans.
- Chill for at least 30 minutes before serving. Serve Chilled.