TURTLE COOKIE CUPS
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
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
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
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
TURTLES® COOKIES II
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
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
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
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
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
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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