Taste of Home
Turtle Cookie Cups
TOTAL TIME: Prep: 35 min. + standing Bake: 10 min./batch
YIELD: 4 dozen.
For a twist, use white chocolate chips in the cups and drizzle with white chocolate. — Heather King, Frostburg, Maryland
Ingredients
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1 cup butter, softened
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1 cup packed brown sugar
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1/2 cup sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1-1/4 cups semisweet chocolate chips, divided
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1/2 cup chopped pecans
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1 cup Kraft caramel bits
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3 tablespoons heavy whipping cream
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48 pecan halves
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
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2.
Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool.
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3.
Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.
Nutrition Facts
1 cookie: 145 calories, 8g fat (4g saturated fat), 20mg cholesterol, 95mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 1g protein.
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