Turtle Cookie Cups
Easy cookie cups that start with chocolate chip cookie dough and are filled with caramel and pecans and topped with chocolate frosting.
Servings: 24 cookies
Calories: 30kcal
Cost: $8
Ingredients
- 1 package 24 count ready to bake chocolate chip cookie dough
- ½ cup caramel sauce
- ½ cup chopped pecans
- 1 12 ounce container chocolate frosting
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.
- Place one cookie dough ball in each muffin pan cavity. Bake 18-22 minutes or until the cookies are fully baked.
- Cool 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.
- Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.
- Stir together caramel sauce and pecans. Spoon about 1-2 teaspoons into each cookie cup.
- Place frosting in a piping bag fitted with an open star tip (Wilton 1M). Frost cookie cups with frosting.
- Store cookies in refrigerator for up to 3 days, serve room temperature. I don’t recommend freezing these.
Video
Notes
- Use any flavor cookie dough
- Use any brand cookie dough
- Make my chocolate chip cookie recipe if you want to make these from scratch.
- You can use jarred caramel or homemade.
- Chop the pecans small so they’ll fit in the cookie cup.
Nutrition
Serving: 1cookie | Calories: 30kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 19mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 0.05mg | Calcium: 4mg | Iron: 0.1mg