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
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.
- 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.
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