Black Turtle Cookies | Over The Garden Wall
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Step into the cozy bucolic world of Over the Garden Wall with these Black Turtle Cookies, a delightful nod to the dark, whimsical, and mysterious adventure through The Unknown. Inspired by the little baskets of black turtles in Auntie Whispers’ home in the animated series, these rich, chocolatey cookies are the perfect treat for fall and cozy autumn gatherings. Dark, indulgent, and filled with pecans and caramel, they’re a tribute to the show's blend of Halloween nostalgia.
Why You’ll Love These Black Turtle Cookies:
These cookies capture the eerie, yet comforting vibe of Over the Garden Wall. Made with deep, dark chocolate, pecans, and a chewy caramel drizzle, they’re both delicious and adorable. Each bite is a journey into rich flavors, with a soft, chewy texture and delightful chocolate flavor. These chocolate cookies are perfect for a fall-themed dessert table, Halloween party, or simply enjoying with a cup of tea while watching your favorite episodes.
Perfect for Fans of Over The Garden Wall:
Whether you're hosting a Over the Garden Wall viewing party, celebrating the arrival of autumn, or just want a cookie that feels as cozy as it is tasty, these Black Turtle Cookies will transport you straight into The Unknown. They’re easy to bake, fun to shape, and offer a creative twist on the classic chocolate cookie Just be sure to keep an eye on them so no one burgles your turts!
Gathering Ingredients:
Flour. All-purpose flour works best for this recipe.
Cocoa Powder. You can use regular cocoa powder, though I recommend using Dutch process cocoa powder for a strong chocolate flavor!
Baking Soda.
Salt.
Butter. I prefer to use salted butter, though unsalted butter can be used in its place.
Sugar. You will need both granulated and light brown sugar for this recipe.
Eggs.
Vanilla Extract.
Caramel Bits. You can find caramel bits at most grocery stores, though you can also use cut up chewy caramel candies or homemade caramels in their place.
Pecans.
Dark Chocolate Chunks. Use your favorite dark chocolate candy!
Caramel Sauce. You can use a store-bought caramel sauce, or use my recipe for quick caramel sauce below!
How to Make Black Turtle Cookies:
Step One: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for now.
Step Two: In the bowl of an electric standing mixer fitted with a paddle attachment, cream together the butter and sugars until the butter has lightened slightly in color and formed large fluffy chunks, about 1 to 2 minutes. Add in the egg, beating until well incorporated, about 1 to 2 minutes more. Then, beat in the vanilla.
Step Three: Stir in the dry ingredients mixture, bringing the dough together until it is cohesive and soft and pulls away slightly from the sides of the bowl, another 2 to 3 minutes. Finally, mix in the caramel bits, pecan halves, and chocolate chunks reserving about 1 tablespoon (15 ml) of each to press into the tops of the cookies.
Step Four: Divide the dough into balls about 2 tablespoons (16 g) in size. Arrange the cookies about 2-inches (5-cm) apart on the baking sheets. Press them flat with your fingers. To the tops of the cookies, press in the reserved caramel bits, pecans, and chocolate chunks. This will give them a beautiful appearance and really highlight those added-in ingredients!
Step Five: Bake the cookies for 9 to 10 minutes or until the edges are set and the centers are still slightly soft and gooey. Pull the baking sheets from the oven and leave the cookies to cool on the sheets for 5 minutes more.Transfer the cookies to a wire cooling rack to finish cooling.
Step Six: While the cookies are cooling, make the Simple Caramel Sauce. In a medium saucepan, combine the sugar and water. Place the saucepan over medium-high heat and bring the mixture to a boil. Continue to boil, stirring occasionally with a spatula, until the syrup turns amber in color, about 10 to 12 minutes. Whisk in the butter, continuing to cook, until the butter has melted completely into the syrup, about 2 to 4 minutes. Remove the pan from heat and whisk in the heavy cream, vanilla, and salt until well incorporated, another 1 to 2 minutes.
Step Seven: Transfer the caramel to a heat safe dish and allow it to rest until cooled, about 15 to 30 minutes. Then, while the caramel is still slightly warm, pour it into a piping bag with a small bit of the end cut off. Pipe the caramel sauce onto the cooled cookies in a zigzag pattern and allow the caramel to set further. Serve the cookies at room temperature.
Tips for Crafting the Perfect Turtle Cookies:
Use Dutch Process Cocoa for Richness: To capture the deep, dark color and flavor of these black turtle cookies, opt for Dutch process cocoa powder. It adds that extra layer of richness and pairs perfectly with the cozy, mysterious autumnal mood.
Weigh Your Ingredients. I develop all of my baking recipes by weight, so it can helpful to achieve similar results by weighing your ingredients with a kitchen scale.
Press Add-Ins into the Cookies. For picturesque cookies, it can be a helpful trick to reserve some of the yummy add-ins like caramel bits and chocolate chunks. When your cookies are shaped, flatten them slightly with your fingers and then press the chocolate, pecans, and caramel bits into the tops.
Watch the Bake Time: To keep your cookies soft and chewy, be careful not to overbake them. Bake just until the edges are set, but the center remains slightly soft. The cookies will finish baking while resting on the baking sheets. This will give you that perfect texture with every bite.
Serving Suggestions for A Fall-Themed Gathering:
Serve your Black Turtle Cookies on a rustic wooden platter or dark plate, surrounded by autumnal leaves, pumpkins, or candlelight for an extra atmospheric touch. These cookies pair beautifully with a warm mug of apple cider, pumpkin spice latte, or a comforting cup of tea. They’re a great conversation starter for your Over the Garden Wall watch party or any fall celebration to add a touch of whimsy and wonder.
Final Thoughts:
Inspired by the charm and pastoral whimsy of Over the Garden Wall, these Black Turtle Cookies are a unique and flavorful tribute to one of the show's most curious symbols. With their deep chocolate flavor, soft texture, and a hint of caramel in every bite, they’re the perfect fall treat to enjoy while you journey with Greg and Wirt. Whether you’re sharing them with friends at a gathering or savoring them by yourself, these cookies will cast a spell of coziness and nostalgia over your autumn days.
Black Turtle Cookies
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (42 g) Dutch process cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup (116 g) salted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (60 g) caramel bits, divided
- 1/2 cup (50 g) pecan halves, divided
- 1 oz (28 g) dark chocolate chunks
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 6 tbsp (87 g) salted butter
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 350° F (177° C) and set aside 2 large baking sheets.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for now.
- In the bowl of an electric standing mixer fitted with a paddle attachment, cream together the butter and sugars until the butter has lightened slightly in color and formed large fluffy chunks, about 1 to 2 minutes. Add in the egg, beating until well incorporated, about 1 to 2 minutes more. Then, beat in the vanilla.
- Stir in the dry ingredients mixture, bringing the dough together until it is cohesive and soft and pulls away slightly from the sides of the bowl, another 2 to 3 minutes. Finally, mix in the caramel bits, pecan halves, and chocolate chunks reserving about 1 tablespoon (15 ml) of each to press into the tops of the cookies.
- Divide the dough into balls about 2 tablespoons (16 g) in size. Arrange the cookies about 2-inches (5-cm) apart on the baking sheets. Press them flat with your fingers. To the tops of the cookies, press in the reserved caramel bits, pecans, and chocolate chunks. This will give them a beautiful appearance and really highlight those added-in ingredients!
- Bake the cookies for 9 to 10 minutes or until the edges are set and the centers are still slightly soft and gooey. Pull the baking sheets from the oven and leave the cookies to cool on the sheets for 5 minutes more.Transfer the cookies to a wire cooling rack to finish cooling.
- While the cookies are cooling, make the Simple Caramel Sauce. In a medium saucepan, combine the sugar and water. Place the saucepan over medium-high heat and bring the mixture to a boil. Continue to boil, stirring occasionally with a spatula, until the syrup turns amber in color, about 10 to 12 minutes.
- Whisk in the butter, continuing to cook, until the butter has melted completely into the syrup, about 2 to 4 minutes. Remove the pan from heat and whisk in the heavy cream, vanilla, and salt until well incorporated, another 1 to 2 minutes.
- Transfer the caramel to a heat safe dish and allow it to rest until cooled, about 15 to 30 minutes. Then, while the caramel is still slightly warm, pour it into a piping bag with a small bit of the end cut off.
- Pipe the caramel sauce onto the cooled cookies in a zigzag pattern and allow the caramel to set further. Serve the cookies at room temperature.
- To store the cookies, keep them in an airtight container at room temperature for about 4 to 5 days. These cookies can be refrigerated or frozen for further storage.
Notes
Caramel Sauce: If you want to be sure that your caramel sauce will be pipeable, you can use a candy thermometer to check. Cook the caramel sauce to 230° F (110° C) for piping consistency.
Nutrition Facts
Calories
206Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
