Turtle Cookies with Brownie Mix
Scrumptious Turtle Brownie Cookies
These turtle cookies are incredibly easy to make with just a few simple ingredients—the rich brownie base pairs perfectly with gooey caramel bits and crunchy pecans. You can also make them in your air fryer for a quick treat or in the oven for a classic approach. They’re perfect for parties, holidays, or whenever you need to satisfy your sweet tooth!
Ingredients and Supplies to Make Brownie Turtle Cookies
Besides the fact that these cookies taste AMAZING, I love this recipe because it requires so little effort. You only need 7 ingredients to make these super easy cookies. And chances are you already have most of these ingredients.
Ingredients
- Brownie mix (9×13 size mix)
- Egg
- Water
- Vegetable oil
- Chocolate chips
- Caramel bits
- Chopped pecans
Supplies
- Air fryer or oven
- Mixing bowl
- Cookie scoop
- Baking sheet (for oven method)
- Cooking spray or silicone baking mat
- Parchment paper (optional for air fryer but recommended)
Want to customize your turtle brownie cookies? Try these variations:
Variations
- Different Nuts: Swap pecans for walnuts, almonds, or even macadamia nuts for a different crunch and flavor profile.
- Make Your Own Brownie Mix: Create your own mix with 1½ cups flour, 2 cups sugar, ¾ cup cocoa powder, 1 tsp baking powder, 1 tsp salt, and 1 tsp vanilla extract.
- Extra Indulgent: Add white chocolate chips along with the regular chocolate chips for a triple chocolate experience.
- Sea Salt Finish: Sprinkle a little flaky sea salt on top after baking for a sweet-salty contrast.
- Healthier Option: Use a gluten-free brownie mix and sugar-free chocolate chips for dietary restrictions.
How to Make Turtle Brownie Cookies in the Air Fryer or Oven
Step 1: Prepare the Dough
Combine the brownie mix, egg, water, and oil in a medium bowl. Stir until well combined with a thick but wet consistency.
Fold in the chocolate chips, caramel bits, and chopped pecans until evenly distributed throughout the dough.
Step 2: Form the Cookies
Use a cookie scoop (about 1-2 tablespoons) to form cookie dough balls. Place them on a prepared surface. Remember to leave room between the cookies as they will expand during baking.
Step 3: Bake
For the Air Fryer:
- Preheat your air fryer to 320°F (160°C).
- Line the air fryer basket with parchment paper (with holes) or spray it with cooking spray.
- Place cookies in the basket, leaving space between them.
- Air fry for 5-7 minutes until the edges are set but the centers are still slightly soft.
- Work in batches if needed to avoid overcrowding.
For Oven:
- Preheat the oven to 350°F (175°C).
- Line a cookie sheet with parchment paper or grease it lightly.
- Place the cookies on the sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes until the edges are set but the centers are still slightly gooey.
Cooling Allow cookies to cool on the baking sheet or air fryer basket for 5 minutes before transferring to a cooling rack to cool completely.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 5 days.
To freeze: Place cooled cookies in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! While pecans are traditional for turtle-flavored desserts, walnuts, almonds, or even a mix of your favorite nuts will work wonderfully.
How do I know when the cookies are done?
The cookies should have a set edge but still be slightly soft in the center. They will continue to firm up as they cool.
Can I use homemade caramel instead of caramel bits?
Yes, but it can be messier. If using homemade caramel, try freezing small pieces before adding them to the dough to prevent excessive spreading during baking.
What’s the difference between the air fryer and oven-baked cookies?
Air fryer cookies tend to be slightly crisper on the outside while remaining soft inside. You cannot fit as many cookies in the basket at one time, but they cook faster in the air fryer than oven-baked cookies.
Final Thoughts
These Turtle Brownie Cookies are the perfect combination of convenience and decadence. Whether you’re making them for a special occasion or to satisfy a craving, they’re sure to impress!
The rich chocolate brownie base, gooey caramel filling, and crunchy pecans create that classic turtle candy flavor in an easy-to-make cookie form.
Try them both ways—in the air fryer for a quick treat or in the oven for a traditional approach—and see which method you prefer!
More Soft and Gooey Cookie Recipes
- Air Fryer Lemon Cookies
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- Air Fryer Chocolate Chip Cookies
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Air fryer tips, tricks, hacks, and facts
- Air Fryer 101
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- FREE Download → Air Fryer Tips & Temps
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- Watch Fabulessly Frugal YouTube Channel for Air Fryer Recipes
Turtle Cookies with Brownie Mix
Equipment
- Oven
- Cookie sheet
Ingredients
- 1 brownie mix 9x13 pan size mix
- 1 egg
- ¼ cup water
- ¼ cup oil
- 1 cup chocolate chips
- 1 cup caramel bits
- chopped pecans to your liking
Instructions
- Preheat oven to 350 degrees.
- Mix all the ingredients in a medium bowl.
- Use cookie scoop to form dough balls and place on greased cookie sheet or parchment paper.
- Bake for 8-10 minutes.
- Allow to cool completely before removing them from the cookie sheet.
Air Fryer
- Preheat to 320°F.
- Line the basket with parchment paper. Scoop cookies onto the paper, being sure not to overcrowd the basket.
- Air fry cookies for 5-7 minutes until edges are set.
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Sounds yummy! question about the boxed brownie mix — if it calls for the addition of an egg, do you do that in addition to the egg the recipe calls for?
I just made these. To answer Suzy’s question, you don’t go by what the brownie directions are – go by these directions so only 1 egg. When sized to make 2 dozen cookies, mine took 15 minutes to be done. I only cooked the first batch 12 minutes and they’re a bit under-done perhaps but still yummy (especially warm) and am sure will be eaten with delight – LOL. I did preheat the oven and I have a thermometer in there so am quite sure the temperature was indeed 350. To get 2 dozen cookies, roll the dough into balls a little bigger than a ping-pong ball. Oh – and I didn’t have the caramel pieces so I used Heath English Toffee bits. These are great cookies and it doesn’t get any easier.
There is no way this recipe is correct. My “dough” was not even a dough, there was not nearly enough liquid in this recipe to even form an actual dough, the mix was so dry that nothing actually stuck together (by this I mean the pecans, caramel bits and chocolate chips were all loose) . I knew something didn’t seem right but followed the recipe regardless. Regardless, the cookies didn’t flatten whatsoever like they are supposed to (after 10 minutes in the oven they were still the exact same shape that they were when I put them in.) Had to throw the whole batch away. I checked that my brownie mix was not expired and that I had definitely followed the recipe correctly and I had. This recipe is a FAIL
So sorry they didn’t turn out for you. The dough is thick but held together nicely. My family still talks about how good they were. Next time I make them I’ll bake them the recommended time but let them sit on the pan once out of the oven for 3 minutes to continue baking.
I’m glad yours turned out Linda! Thanks for the tip on helping them bake longer!
Stephanie – I’m so sorry they didn’t turn out for you…
Not all brownie mixes will be the same so you might need a bit more oil and/or water. Just add a tiny bit of each until consistency is correct.
Will recipe work if you use carmel topping instead of bits? I could not find carmel bits.
I haven’t tried these yet, I intend to after my next grocery trip, but wanted to say thank you for the recipe. I’ve been looking for one since I got addicted to some cookies I found in the deli section at Kroger. Private Selection gourmet cookies “Turtle Brownie”…the white choc macadamia ones are amazing too but the turtle ones are just wow. They’re $5 a box tho, and there’s only 5 cookies. I was going to make them at home this week but wanted to check Pinterest first, it’s nice to have an actual recipe for first attempts!
I made these today and I had to substitute salted caramel chips for the caramel bits. Do you think thats ok? They look so big in the cookie, i guess I should have chopped them up. Havent tried them yet but I had to flatten them with a spatula when I took them out of the oven. They were very bulky looking.
I finally made these cookies. The dough is very stiff. I did us a cookie scoop, which worked well. After struggling To get the cookies off the first two pans, after baling 15 minutes, I used parchment paper. Much easier! The cookie didn’t stick and they stayed together instead of breaking apart.
I just saw this recipe on here today, went out and purchased the ingredients. I read some of the reviews, and saw where someone said the mixture was not right, so I added a little more oil and water and got the right consistency! They turned out Great, my daughter and will be making these cookies for her Senior picnic at school!!
Thanks for the recipe!
Can you please indicate which brand of brownie mix specifically you are using and what size (weight listed on box)? Please and thank you
Hi Crystal, the original author of the recipe isn’t available, but I’d use the Pillsbury Family Size Brownie Mix (19.5 ounces). Hope that helps!
Cathy, I’ve made these twice now and they turned out great. I was looking at different brownies mixes at the store today and noticed some brands call for 4 Tlbs oil and four Tlbs water and 2 eggs.
Others say 1/4 cup water and 1/4 cup oil and 1 egg.
Using your recipe, this makes no sense to me. I think that may be the problem people are having with the dryness./wetness. They are all the 13 x 9 -19 oz size.
Going to experiment and post photos and amount used when I’m done. A lot of young ladies have not cooked/baked long enough the know how to adjust a recipe. All good things in time.
I followed the instructions and the dough was so dry and crumbly the cookies wouldn’t hold together.
I’m throwing them out.
Hi Linda, sorry they didn’t turn out well for you! It looks like the recipe needs an update. You need 4 tablespoons of water (instead of the two). And you for sure want to let them cool completely on the parchment paper. I am updating the recipe right now.
If these were a drug they would be crack, they are that addictive. Don’t pay any attention the morans that criticize this recipe. They obviously cannot follow a recipe. I spent a good portion of my chef career in charge of the ACF Apprenticeship program and know you can give 10 students the same recipe and get 10 different products. I have deviated this a couple times to try and control the spread. Also I also use the Heath bar pieces. Caramels seem to be a thing of the past. I cannot find them either.
You can buy Kraft Caramel Bits at several places online.
https://www.kraftheinz.com/caramels/products/00070346000026-america-s-classic-unwrapped-candy-caramel-bits-for-easy-melting
Absolutely fabulous! I adjusted a bit. 1st, I used crumbled heath bar( found near the chocolate chips). I got Mrs Werthers carmel, unwrapped the pieces and cut them in to quarters. I whisked the liquid ingredients together then added the brownie mix, heath bar and nuts. Once well blended, I added the little pieces of carmel and lightly blended until coated. Refrigerate foe 30 min then put on the pan in small balls. This way, it sticks together better. I cooked for about 14 min.
Awesome! Thanks for the tip, Sarah!