Ingredients:
For the Cookie Cups:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
For the Filling:
1 cup caramel bits (or soft caramel candies, unwrapped)
1/2 cup heavy cream
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Form the Cookie Cups: Roll tablespoon-sized balls of dough and press them into the mini muffin tin, making a well in the center of each ball to form a cup shape. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookie cups cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Filling: In a small saucepan, heat the caramel bits and heavy cream over low heat, stirring constantly until smooth and melted.
Fill the Cookie Cups: Spoon a small amount of the caramel mixture into each cooled cookie cup. Sprinkle with chopped pecans and top with semi-sweet chocolate chips.
Cool and Serve: Allow the caramel to set before serving. Enjoy your delicious Turtle Cookie Cups!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: Approximately 150 per cookie cup | Servings: 24 cookie cups
