Cream Cheese Turtle Cups Recipe

5 1 1
Cream Cheese Turtle Cups Recipe
Cream Cheese Turtle Cups Recipe photo by Taste of Home
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Cream Cheese Turtle Cups Recipe

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5 1 1
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 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

Directions

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.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and decorate as directed.
Yield: 3 dozen.
Originally published as Cream Cheese Turtle Cups in Simple & Delicious December/January 2014, p1-25

Nutritional Facts

1 cookie cup: 114 calories, 7g fat (2g saturated fat), 8mg cholesterol, 75mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
    Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and decorate as directed.
    Yield: 3 dozen.
Originally published as Cream Cheese Turtle Cups in Simple & Delicious December/January 2014, p1-25

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paynemission User ID: 5069651 132075
Reviewed Nov. 15, 2013

"easy to make and Delicious! Everyone loved this sweet bite!"

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