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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!
Turtle Cookies
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
- Vanilla
- 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.
- Salt
- 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
Ingredients
Chocolate Brownie Cookies
- 1 1/2 cups (333g) salted butter, melted
- 1 3/4 cups (431g) brown sugar
- 3/4 cup (173g) granulated sugar
- 5 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla
- 4 cups (608g) all-purpose flour
- 1 1/4 cups (150g) dutch processed cocoa
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp soda
- 2 cups (240g) chopped pecans
Toppings
- 1 1/2 cups (444g) caramel dip
- 1 1/2 cups (300g) milk chocolate chips, melted
- extra pecans, for garnish
Instructions
- 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.
Very good but slightly worse than the “lifestyle of a foodie” recipe. It was a little too fluffy and airy but still good
Hi
A lot of your recipes have corn syrup. Is there a substitute ?
Thanks
You can just omit. They won’t spread quite as much but it is mostly for the chewy texture.
There was not really anything wrong with these cookies, but I wasn’t overly impressed for the amount of work involved. I do love to watch all your blogs though.
These were the talk of the church Christmas party!!! I used a 1/4 cup so I could yield more cookies.
I’m really glad that these cookies are not overly sweet. They are rich and amazing without feeling like a sugar bomb. At least mine turned out that way.
Oh but my gram measurements for the flour & cocoa powder was very different then what you had listed. It might be a difference in brands. If I would have used the suggested grams for flour then I would have had 5+ cups of flour. I’m glad I followed my gut in that part of the instructions.
Thank you for the recipe. I’ve shared it with several ladies at the church.
Karli!
I like how you include your bloopers in your videos. Keeping it real is something I highly value.
Also, get yourself a 1/4 cup cookie scoop, girl! You make so many bakery style cookies it makes sense to make it easier on yourself. Plus you can use the 1/4 cup scoop for mashed potato or rice serving or any other food stuff for portion control. Uh hem…..not that your GIANT cookies are correct portion size. I’m NOT complaining…. if I bake cookies, I want them to look fantastic too!
Can these cookies be made slightly smaller? I prefer something smaller. I just can’t wrap my head around using that much cookie batter and it only makes a small amount. I get it when people say. Go big or go home. But with the outrageous cost for food/ groceries in general and baking supplies. It gets expensive to buy what you need. But only get a small batch of cookies in return.
These can absolutely be made smaller! Just shorten the baking time by a few minutes so they don’t get overdone.
You recommend a Kitchenaide flex edge beater — what is the purpose of a flex edge as opposed to the regular Kitchenaide paddle? Thank you.
It helps scrape the sides of the bowl as it mixes. Not necessary, but nice!
They look amazing. I’ve never made anything with Carmel. What do you use for the Carmel dip? Any particular brand?
Just whatever is sold by the apples at the grocery store, usually!
Ibfinally got to bake your pecan cookie. First batch i messed up forgot the pecans. Lol. So i changed the cookie to your frozrn hot choc cookie and then re made this dough. Finished both toppings on the pecan and the frozen cookie. Omg. So delicious. I made over 600 cookies and used alot of your recipes. Thank you for all your hard work and merry xmas
Such a delicious staple recipe! I do toast the pecans i use as toppings and I also melt caramel bits with a tiny bit of heavy cream and use that for caramel layer instead of the premade caramel dip.