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Turtle Cookie Cups
Recipes
Turtle Cookie Cups
24 servings
40 minutes total

Ingredients

  • 24 cupcake liners
  • 1 cup unsalted butter
  • ¾ cup pecan pieces
  • 24 pecan halves
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate morsels
  • Salted Caramel Sauce

Steps

    1. Preheat oven to 350°F; line 2 (12-cup) muffin pans with liners. Set butter out to come to room temperature; chop pecan pieces finely. Spread pecan pieces and pecan halves in single layer on baking sheet. Bake 7–9 minutes until toasted. Remove from oven and set aside to cool; reserve pecan halves.
    2. Beat butter and sugar in large bowl with electric mixer until pale yellow and fluffy. Beat in extract, then stir in flour, chopped pecans, salt, and chocolate morsels until dough forms. Scoop (or form) dough into 1-inch balls and place in muffin cups.
    3. Push down center of each cookie with thumb to make an indentation. Bake 16–18 minutes until edges are golden. Remove from oven and let cool slightly, then press indentation with thumb again. Fill each with 1 teaspoon Salted Caramel Sauce and top with 1 reserved pecan half. Transfer cookies to wire rack to cool completely. Serve.

Amount per 1⁄24 recipe serving: Calories 190, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 20mg, Sodium 45mg, Total Carb 18g, Fiber 1g, Sugars 9g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%