- 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)
- 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 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.
Reviews for Turtle Cookie Cups
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These were an instant hit -- at home and at work. They turned out looking just like the picture. (That never happens!) And they were as delicious as they were beautiful.
I dont usually do reviews but on this one, I made about 50 for our church and oh people just cant stop talking about how fancy and delicious they are..these are so easy and fast to make, my little girl even had fun helping out. I did make little changes tho, reduce butter and use toasted coconut flakes on top..soo good. Thanks Heather king for sharing your recipe.
These are becoming a seasonal favorite.
Made these this weekend. They are delicious ! Easy recipe to follow. The only change I will make is to change from semi-sweet chocolate chips to milk chocolate chips. I will be using this recipe for our Christmas Cookie Exchange. I think they will be a hit!