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stacked turtle brownie cookies on a napkin

Name: Eating Turtle Brownie Cookie Broke

Summary: A delicious, budget-friendly twist on a classic turtle brownie cookie that combines gooey caramel, crunchy pecans, and rich chocolate—all for under $5.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup vegetable oil or melted margarine
  • ½ cup semi-sweet chocolate chips
  • ¼ cup chopped pecans optional: walnuts or peanuts
  • ¼ cup caramel sauce store-bought or homemade
  • Optional: 1 tsp vanilla extract pinch of sea salt

Equipment

  • Equipment:
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups & spoons
  • Baking tray
  • Parchment paper
  • Oven
  • Spoon or cookie scoop

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. In a large bowl, mix flour, cocoa powder, baking soda, and salt.
  4. In a second bowl, whisk together both sugars, oil, egg, and vanilla (if using).
  5. Slowly mix dry ingredients into wet ingredients until combined.
  6. Fold in chocolate chips and chopped nuts.
  7. Scoop dough into balls and place on baking sheet. Press centers slightly.
  8. Drizzle caramel into each cookie’s center.
  9. Bake for 10–12 minutes until edges are set and centers are slightly soft.
  10. Cool on tray for 5 minutes, then transfer to a wire rack.

Notes

Notes:
Chill dough for 30 minutes if you want thicker cookies.
Use dark chocolate for a richer taste.
Freeze leftover dough for up to 2 months.
Swap pecans with other nuts or skip for a nut-free version.
Add flaky sea salt on top after baking for an upscale touch.