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+ servings

Turtle Cookie Truffles

Truffles filled with pecans, caramel and cookie crumbs all covered with chocolate.


  • 12 ounces shortbread cookie crumbs , see Notes (about 2 cups, 340 grams)
  • 1 cup chopped pecans , divided (113 grams)
  • 4 ounces cream cheese , at room temperature (113 grams)
  • ¼ cup caramel sauce or ice cream topping (85 grams)
  • 8 ounces semi-sweet or bittersweet chocolate , chopped (225 grams)
  • Additional caramel sauce for drizzling , optional


  • Either by hand or with an electric mixer, combine the cookie crumbs, 3/4 cup pecans, cream cheese, and caramel sauce.
  • Form into 1-inch balls (I used a #40 cookie scoop). Place on a pan lined with parchment or wax paper and freeze for 10 minutes.
  • Meanwhile, melt the chocolate. Microwave on high in 30 second intervals until smooth, or place in a bowl over simmering water and melt until smooth.
  • Working with each ball individually, dip in the melted chocolate and use a spoon to make sure it is completely covered. Lift the ball out of the chocolate with a fork, tapping it gently on the side of the bowl to remove excess chocolate. Place back on the lined pan. Sprinkle with remaining pecans (see Notes). Repeat with remaining truffles.
  • Let sit at room temperature for 30-45 minutes to set, or place in the fridge for 15 minutes. Because these truffles contain cream cheese, they should be stored in the fridge.


  • You can use a food processor or a large ziplock bag and rolling pin to crush cookies to crumbs. It's okay if they are not all uniform in size.
  • If desired, let the chocolate coating set first, then top with a drizzle of caramel sauce and pecans. Serve or chill immediately.


Sodium: 28mg, Calcium: 15mg, Vitamin C: 1mg, Vitamin A: 73IU, Sugar: 4g, Fiber: 1g, Potassium: 81mg, Cholesterol: 6mg, Calories: 112kcal, Saturated Fat: 3g, Fat: 9g, Protein: 1g, Carbohydrates: 8g, Iron: 1mg
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