Description
Delight in these Turtle Cookie Cups, a perfect blend of buttery cookie shells filled with smooth milk chocolate, gooey caramel, and crunchy pecans. These bite-sized treats combine classic flavors of turtles candy in a charming, handheld dessert, ideal for parties or a sweet snack.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling & Topping
- 1 cup milk chocolate chips
- 3/4 cup caramel bits
- 1 tablespoon heavy cream
- 3/4 cup pecans (chopped)
Instructions
- Preheat and prepare muffin tin: Preheat oven to 350°F (175°C). Grease a standard muffin tin with non-stick cooking spray and lightly dust each cup with flour, tapping out excess. Set aside.
- Make cookie dough: In a large bowl, beat together softened butter, granulated sugar, powdered sugar, and vanilla extract for 1-2 minutes until fluffy and pale. Add flour and salt; mix until just combined. Dough may remain slightly crumbly; avoid overmixing to keep cookies tender.
- Form cookie cups: Use a cookie scoop or tablespoon to scoop 2 tablespoons of dough into each muffin cup. Press dough evenly along bottom and halfway up the sides to create a cup shape.
- Bake: Bake for 14 to 16 minutes until edges are lightly browned.
- Shape cups: Remove from oven. While warm, gently press the center of each cookie downward using a tart tamper or the bottom of a shot glass to form a cup shape.
- Cool cookies: Allow cookie cups to cool in the tin for 5-10 minutes. Carefully remove with a butter knife and transfer to a wire rack to cool completely.
- Melt chocolate: Place milk chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, then heat for another 20 seconds. Continue heating in 10-15 second intervals, stirring until smooth and fully melted.
- Fill with chocolate and nuts: Spoon about 1 tablespoon of melted chocolate into each cup. Sprinkle with chopped pecans, pressing lightly to adhere to the chocolate.
- Melt caramel and drizzle: In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave using the same gradual heating method as the chocolate until smooth. Drizzle the warm caramel over the filled cookie cups. Let set before serving and enjoying.
Notes
- Use softened butter for easier mixing and better texture.
- Do not overmix the dough to keep cookies tender and avoid toughness.
- The tart tamper or shot glass helps shape the cookie cups while warm; do this gently to avoid cracking.
- Heavy cream helps smooth the caramel for easy drizzling.
- Allow caramel to cool and set slightly before serving to prevent it from running off.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
