Simple Turtle Cookie Cups Recipes

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TURTLE COOKIE CUPS



Turtle Cookie Cups image

These Turtles Cookie Cups transform a candy confection into a delicious dessert! Chocolate cookie cups filled with homemade caramel, pecans, and caramel whipped cream.

Provided by Olivia

Categories     Dessert

Time 4h40m

Number Of Ingredients 18

1 1/2 cups granulated sugar
1/3 cup water
225 ml heavy cream (room temperature)
3/4 cup unsalted butter (room temperature)
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder (sifted)
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla
1 1/2 cup heavy whipping cream (chilled)
1/2 cup caramel
whole pecans (toasted)
chopped pecans (toasted)
Turtles Bites

Steps:

  • Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
  • Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer on low for 2 minutes whisking constantly.
  • Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container.*
  • Preheat oven to 350°F. Spray two regular sized cupcake tins with cooking spray.
  • Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
  • Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
  • Bake for approx. 13-15mins or until mostly set, but still soft in the middle.
  • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.**
  • Cool in pans for 5mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
  • Whip heavy cream until soft peaks (ideally with a cold whisk and in a cold bowl). Add cooled caramel and whip until stiff peaks. Place whipped cream into a large piping bag fitted with a round piping tip.
  • Add 1-2 tsp caramel into the bottom of each cookie cup. Place a pecan in the bottom. Chill for 10mins to set caramel. Pipe caramel whipped cream on top. Place a Turtles Bite and a pecan on top, drizzle with more caramel and sprinkle with fine chopped pecans if desired.
  • Store in fridge for up to 3 days or in freezer (in an airtight container) for 1-2 months. Best served cold, but can be served at room temperature. Eat within 2-3 days.

Nutrition Facts : Calories 270 kcal, Carbohydrate 29 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 70 mg, Sodium 137 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

SIMPLE TURTLE COOKIE CUPS



Simple Turtle Cookie Cups image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 round milk chocolate-covered chewy caramels, unwrapped
36 pecan halves

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



Turtle Cookie Cups image

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

1 (17 1/2 ounce) package Betty Crocker double chocolate chunk cookie mix (In a pouch or bag)
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 round milk chocolate-covered chewy caramels (Rolos)
36 pecan halves

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

TURTLES® COOKIES II



Turtles® Cookies II image

This is a tasty butter cookie, rolled in nuts, filled with caramel, and coated with chocolate. I won a local baking contest with these. Everyone loves them! You can fill the cookies with caramel apple dip instead of caramel ice cream topping. Works great!

Provided by Jadcock

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 8

1 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 cups all-purpose flour
2 egg whites
1 cup chopped pecans
½ cup caramel ice cream topping
1 cup chocolate coating wafers, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
  • Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
  • Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
  • When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 44.8 g, Cholesterol 44.2 mg, Fat 26.4 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 12.7 g, Sodium 177.6 mg, Sugar 17.8 g

TURTLE COOKIES



Turtle Cookies image

Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. -Debbie Ethridge, Bentonville, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

4 tablespoons unsalted butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits
ICING:
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CREAM CHEESE TURTLE CUPS



Cream Cheese Turtle Cups image

Sometimes the best thing about a cookie is the memories made. My daughter and I love to make and eat these "turtles." -Lesa Renner, Kingsport, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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