Photo of Chocolate turtle cookies by WW

Chocolate turtle cookies

PersonalPoints™ per serving
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 white(s)

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.