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Turtle Cookie Cups

 Turtle Cookie Cups
The gooey caramel pairs wonderfully with crunchy pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate. — Heather King, Frostburg, Maryland
48 ServingsPrep: 35 min. + standing Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups semisweet chocolate chips, divided
  • 1/2 cup chopped pecans
  • 1 cup Kraft caramel bits
  • 3 tablespoons heavy whipping cream
  • 48 pecan halves (about 3/4 cup)

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and sugars
  • until light and fluffy. Beat in eggs and vanilla. In another bowl,
  • whisk flour, baking soda and salt; gradually beat into creamed
  • mixture.
  • 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.
  • Meanwhile, in a small saucepan, melt caramel bits with cream; stir

2 of 2

Turtle Cookie Cups (continued)

Directions (continued)

  • until smooth. Spoon into cups. Top each with a pecan half. In a
  • microwave, melt remaining chocolate chips; stir until smooth.
  • Drizzle over pecans. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 145 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 95 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.