Photo of Chocolate turtle cookies by WW

Chocolate turtle cookies

Total Time
28 min
18 min
10 min
These sinfully delicious chocolate thumbprint cookies are filled with caramel candies and topped with pecans. Ideal for a potluck party or an afternoon snack accompanied with tea, they’ll become an instant favorite. You can bake them all at once or freeze some of the dough for a fresh baked batch later. Place the cookie dough balls in a freezer-safe container layered between sheets of parchment paper and store in the freezer. When you’re ready to bake a batch, remove as much of the dough as you’d like and defrost for 20 minutes. Stuff each cookie with a candy and top with a pecan and bake as directed.


All-purpose flour

1 cup(s)

Unsweetened cocoa powder




Reduced-calorie margarine

¼ cup(s)

Fat free cream cheese

¼ cup(s)

Egg whites

1 large

Fat free skim milk

2 Tbsp

Vanilla extract

1 tsp

Cooking spray

1 spray(s)

Caramel candies

24 item(s)

Unsalted pecan halves

24 piece(s)


  1. Combine flour and cocoa in a small bowl; set aside. Beat together sugar, margarine, cream cheese, egg white, milk and vanilla extract in a large bowl; add flour mixture and blend well. Chill dough at least 30 minutes, or until firm.
  2. Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray.
  3. Shape dough into 1-inch balls; place on baking sheets about 1 to 2 inches apart. Press a caramel into each cookie and flatten; top each caramel with a pecan half. Bake for 10 minutes. Allow cookies to cool on baking sheets and then remove to a wire rack to cool completely. Yields 1 cookie per serving.