Turtle Cookie Cups Recipes

SIMPLE TURTLE COOKIE CUPS

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.

TURTLE COOKIE CUPS

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.

TURTLE COOKIE CUPS

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.

TURTLE COOKIE CUPS

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.

CREAM CHEESE TURTLE CUPS

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.

TURTLE COOKIE CUPS

Steps:

• Heat oven to 375 degrees. 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. 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.

TURTLES® COOKIES II

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.