Laura Mariano
Turtle Cookie Cups are bite-sized, gooey treats that combine the classic flavors of turtle candy—caramel, chocolate, and pecans—into a cookie cup form. With a soft, chewy cookie base, a rich caramel center, and a sprinkle of chopped pecans and melted chocolate, these treats are absolutely irresistible and perfect for any occasion. Here’s how to make them:
Turtle Cookie Cups Recipe
Ingredients:
For the Cookie Base:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup (120g) caramel sauce (store-bought or homemade)
- 1/2 cup (60g) chopped pecans (or more if desired)
For the Topping:
- 1/2 cup (90g) chocolate chips (semi-sweet or milk chocolate)
- 2 tablespoons chopped pecans (for garnish)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or line it with paper liners.
2. Make the cookie dough:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or stand mixer. Beat until the mixture is light and fluffy.
- Add the egg and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Form the cookie cups:
- Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball into the muffin tin.
- Press the dough balls down in the center with your thumb to create an indentation in the middle of each cookie (this will be where you’ll add the caramel filling). You can also use a spoon or the back of a small measuring spoon to create a deeper indentation.
4. Bake the cookie cups:
- Bake in the preheated oven for about 8-10 minutes, or until the edges of the cookie cups are golden brown.
- Remove the muffin tin from the oven, and immediately press down on the centers of the cookies again to make sure there’s a deep enough well for the caramel filling. Let the cookies cool in the pan for about 5 minutes.
5. Add the caramel filling:
- Once the cookies have cooled slightly, spoon about 1 teaspoon of caramel sauce into the center of each cookie cup.
- Sprinkle a few chopped pecans on top of the caramel in each cookie cup.
6. Add the chocolate topping:
- In a microwave-safe bowl, melt the chocolate chips in the microwave, stirring every 20-30 seconds until smooth and fully melted.
- Drizzle the melted chocolate over the pecans and caramel in each cookie cup.
7. Cool and serve:
- Let the turtle cookie cups cool completely in the muffin tin before removing them. You can also refrigerate them for 10-15 minutes to set the chocolate and caramel.
- Once fully cooled and set, carefully remove the cookie cups from the muffin tin and serve.
Tips:
- Caramel: If you prefer homemade caramel, you can make it by heating sugar in a saucepan until it melts and turns amber, then carefully stirring in butter and heavy cream.
- Chocolate: For a smoother finish, you can also use chocolate ganache (made with cream and chocolate) instead of just melting chocolate chips.
- Pecans: If you don’t have pecans, feel free to substitute with walnuts or another type of nut, or leave them out entirely for a nut-free version.
- Make-Ahead: You can make the cookie cups ahead of time and store them in an airtight container for a few days. They can also be frozen for up to a month—just let them cool completely before freezing.
Serving Suggestions:
- Serve these Turtle Cookie Cups with a glass of milk, coffee, or hot chocolate for a delicious treat.
- They are also perfect for gift-giving, holiday parties, or bake sales!
These Turtle Cookie Cups are a fun and creative way to enjoy the classic turtle candy in cookie form. With their rich caramel filling, crispy pecans, and melted chocolate topping, they’re sure to be a hit with anyone who tries them!
