Description
Enjoy these Turtle Cookie Cups, featuring a soft cookie base filled with rich caramel and topped with mini chocolate chips. Perfect for satisfying your sweet cravings at any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 cup mini chocolate chips (for topping)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the semi-sweet chocolate chips and chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
- Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray or line it with muffin liners for easy removal.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1.5 inches in diameter.
- Place each dough ball into the prepared muffin tin, pressing down gently to flatten the tops slightly. Make sure to leave some space between each cookie cup, as they will spread while baking.
- Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the muffin tin from the oven and allow the cookie cups to cool in the tin for about 5 minutes.
- Using a small spoon or the end of a wooden spoon, gently press down in the center of each cookie cup to create a well for the caramel sauce.
- Once the cookie cups have cooled completely, drizzle or spoon about 1 tablespoon of caramel sauce into each well of the cookie cups.
- After filling with caramel, sprinkle mini chocolate chips on top of the caramel in each cookie cup for added texture and flavor.
- For an extra touch, you can drizzle additional caramel sauce over the top of the cookie cups and sprinkle with a few more chopped pecans if desired.
- Allow the cookie cups to set for about 10-15 minutes to let the caramel firm up slightly before serving.
- These turtle cookie cups are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
- For an indulgent treat, serve them with a scoop of vanilla ice cream on the side or drizzle with chocolate sauce for an extra decadent dessert.
Notes
- Make sure to chill the dough to prevent the cookie cups from spreading too much while baking.
- Feel free to customize the toppings with your favorite nuts or chocolate varieties.
- Prep Time: 30 minutes
- Cook Time: 12 minutes