The Best Turtle Brownie Cookies to Satisfy Anyone’s Sweet Tooth
Scrumptious Turtle Brownie Cookies
Looking for some delicious, tried-and-true cookies for Valentine’s Day Weekend? Or maybe you want some comfort food during these long, cold winter months? Either way, I’ve got you.
You are going to love these tasty turtle brownie cookies. These Turtle Brownie Cookies will cure any chocolate craving and are the best cookies for sharing with someone you love (that includes you)! They are insanely delicious with a hint of salty with the sweet! If you love chocolate, caramel and pecans then these are the cookies for you!
How to make Turtle Brownie Cookies
Besides the fact that these cookies taste AMAZING, I love this recipe because it requires so little effort on my part. You only need 7 ingredients to make these super easy cookies. And chances are you already have most of these ingredients.
You’ll need:
- 1 Brownie Mix (9×13 size mix)
- 1 egg
- 1/4 cup water
- 1/4 cup of oil
- 1 cup chocolate chips
- 1 cup caramel bites
- Chopped pecans to your liking
Make sure you oven is preheated to 350 degrees. After your ingredients are prepared, mix everything together in a medium sized bowl. Next, using a cookie scoop (about 1-2 tablespoons), form dough balls and place on a cookie sheet. These cookies will expand, so leave a little room in between the cookies.
Finally, bake the cookies in the oven for 8-10 minutes. Let the cookies cool for a couple of minutes and then enjoy the best comfort cookies ever!
Final Thoughts
Seriously, these cookies are so delicious. It has never been easier to satisfy your chocolate cravings! Using brownie mix and a few special ingredients that you probably have in your pantry, these Turtle Brownie Cookies are easy, delicious, and sure to warm your soul during these winter months. Let me know how these cookies went for you in the comments below! And have a wonderful Valentine’s Day Weekend!
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The Best Turtle Brownie Cookies to Satisfy Anyone's Sweet Tooth
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 prior to removing from parchment paper/cookie sheet.
Nutrition
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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.