Best Turtle Cookie Cups Recipes
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SIMPLE TURTLE COOKIE CUPS
Indulge in little bites of ooey, gooey chocolate caramel bliss!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place miniature paper baking cups in each of 36 mini muffin cups.
- In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes. Top with pecan halves. Cool completely, about 30 minutes. Remove from pans with narrow spatula.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 10 g, TransFat 0 g
TURTLE COOKIE CUPS
These sweet treats are cute as cupcakes, snackable as cookies and as addictive as candy! Yum....
Provided by Valerie Johnson
Categories Chocolate
Time 25m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375 degrees. Place miniature paper baking cups in each of 36 mini muffin cups.
- 2. In large bowl stir cookie mix, oil, water and egg until soft dough forms.
- 3. Shape dough into 36 1-1/4 inch balls, place in muffin cups. If dough becomes sticky, dust hands with flour.
- 4. Bake 8 - 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup.
- 5. Cool two minutes. Top with pecan halves. Cool completely. Remove from pan with narrow spatula.
TURTLE COOKIE CUPS
A Blue Ribbon Winner, courtesy of Valerie Johnson Valerie says: These little cookie cups are very easy to make. If you like chocolate and caramel, I'm sure you will like these.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 25m
Yield 36 Cookie Cups
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Place miniature paper baking cups in each of 36 mini muffin cups.
- In large bowl stir cookie mix, oil, water and egg until soft dough forms.
- Shape dough into 36 (1 1/4") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
- Bake 8-9 minutes, or until edges are set.
- Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
- Top with pecan halves.
- Cool completely.
- Remove from pan with narrow spatula.
Nutrition Facts : Calories 71.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 5.9, Sodium 26.7, Carbohydrate 8.2, Fiber 0.3, Sugar 6.7, Protein 0.9
TURTLE COOKIE CUPS RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 13
Steps:
- 1.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. 2. 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. 3. 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.
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