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Cream Cheese Turtle Cups

 Cream Cheese Turtle Cups
Sometimes the best thing about a cookie is the memories made. My little girl and I love to make and eat these “turtles.” —Lesa Renner, Kingsport, TN
36 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2 tablespoons all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup hot caramel ice cream topping
  • 1/3 cup chopped pecans
  • 1/3 cup hot fudge ice cream topping, warmed
  • 36 pecan halves


  • Preheat oven to 350°. Place cookie dough in a large bowl; let
  • stand at room temperature 5-10 minutes to soften. Add flour; beat
  • until blended. Shape dough into 1-in. balls; place in greased
  • mini-muffin cups. Press evenly onto bottoms and up the sides of
  • cups.
  • Bake 6-8 minutes or until edges are light golden brown. Press a deep
  • indentation in center of each with the end of a wooden spoon handle.
  • Bake 8-10 minutes longer or until golden brown. Cool in pans 5
  • minutes. Remove to wire racks to cool completely.
  • In a small bowl, beat cream cheese until fluffy; gradually beat in
  • caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling
  • into each cup. Drizzle with fudge topping; top with pecan halves.
  • Refrigerate until serving. Yield: 3 dozen.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered

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Cream Cheese Turtle Cups (continued)

Editor's Note: containers and decorate as directed.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.