Photo by Aimee Broussard

This small batch chocolate turtle cookie recipe reimagines a traditional treat

Chocolate, caramel and pecans—what’s not to love? These Small Batch Chocolate Turtle Cookies from Aimee Broussard are an inRegister-approved indulgence, marrying the classic flavors of turtle candies with a cake-like, fluffy base, and yielding only six cookies—just the amount for satisfying your sweet tooth without completely derailing your diet.


¾ cup all-purpose flour
2 ½ Tbsp. unsweetened cocoa powder
¼ tsp. baking soda
Pinch salt
4 Tbsp. unsalted butter, melted and slightly cooled
¼ cup granulated sugar
¼ cup brown sugar
1 large egg, room temperature
½ tsp. vanilla extract
½ cup caramel bits
¼ cup chopped pecans 
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside. 
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. 
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, cream together butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla extract, mixing to combine. Add flour mixture, a little at a time, to bowl, scraping down sides of bowl as needed. 
In a microwave safe dish, heat ½ cup caramel bits with 1 Tbsp. water in 30-second intervals. Stir vigorously until smooth and creamy, adding additional water as needed. 
Use a mini cookie scoop or spoon (about 2 Tbsp. full) to drop cookie batter onto prepared baking pan, being sure to leave about 2 inches between each for spreading. Dough will be wet. Use back of spoon to gently flatten batter while also making a swirl indentation. Use a teaspoon and drizzle melted caramel into crevasses in each cookie. Sprinkle each with a bit of chopped pecans. 
Bake for about 10 to 12 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. 
Makes 6 generously sized cookies.

Find more of Aimee’s original recipes on her website here, and read about her new cookbook in this story from the February 2022 issue of inRegister.