Turtle Cookie Cups are sugar cookie cups brimming with gooey chocolate, sweet caramel, and crunchy pecans that are incredibly easy to make!
Why We Love Turtle Cookie Cups
- Turtle Cookie Cups are loaded with those incredible turtle flavors we love – chocolate, caramel, and pecan! They’re packed into an individual-sized cookie cup that makes it perfect for an anytime treat or decadent snacking at parties!
- Making the delicious sugar cookie cups and the filling is so quick that this entire dessert can be finished in about 30 minutes.
- Are you a bigger fan of dark chocolate and walnuts? Change up the chocolate and nuts used in this recipe to make this a real treat for yourself!
- Creating the luscious chocolate and caramel filling is as easy as melting and stirring, plus, there are no complicated instructions or ingredients. The only thing you have to worry about is if you’ve made enough for everybody!
Ingredients You’ll Need to Make This Turtle Cookie Cups Recipe
FOR THE COOKIE CUPS: To make the cookie cups you will need softened unsalted butter, granulated sugar, powdered sugar, vanilla extract, all-purpose flour, and salt. If you are using salted butter then you can omit the salt.
FOR THE FILLING: Pick up milk chocolate chips, caramel bits, heavy cream, and chopped pecans to make the filling. You can also sprinkle flaky sea salt over the finished cookie cups if you like. If you can’t find caramel bits, Kraft caramels can be used instead.
How to Make Turtle Cookie CupsJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and spray a regular-sized muffin tin with non-stick spray. Using a mixer or a large mixing bowl with beaters, cream the butter, granulated sugar, powdered sugar, and vanilla extract for 1-2 minutes. Add the flour and salt to the mixing bowl and mix until just combined. The mix may still be crumbly, which is fine.
STEP 2 Using a scoop or a tablespoon, add about 2 tablespoons of dough to each muffin tin well. Press the dough to the bottom and halfway up the sides of the muffin tin well. Bake the cookie cups for 14-16 minutes, or until golden.
STEP 3 Once the cookie cups come out of the oven, shape the cookies by lightly pressing a shot glass or small spice jar into the cookies to create an indentation. Allow the cookie cups to cool in the muffin tin for 5-10 minutes before transferring them to a cooling rack to finish cooling.
STEP 4 Add the chocolate chips to a microwave-safe bowl and heat the chips for 30 seconds, stir and heat for another 20 seconds. Continue heating the chocolate chips for 10 seconds at a time until they are smooth. Pour about 1 tablespoon of chocolate into each cookie cup.
STEP 5 Top each cookie cup with chopped pecans, pressing them into the chocolate a little bit.
STEP 6 Add the caramel chips and heavy cream to a microwave-safe bowl and heat for 30 seconds. Stir the caramel and heat for another 20 seconds. Continue to heat the caramel for 10 seconds at a time until smooth. Drizzle the caramel over each cookie cup and enjoy!
Tips & Tricks
- Allow the cookie cups to cool and firm up a little before removing them from the muffin tin. If the cookie cups are removed too early they may fall apart.
- A few of the substitutions that can be made to this recipe include skipping the salt if you’re using salted butter, choosing Kraft caramels rather than caramel chips, and using different kinds of chocolate and nuts.
- Melting the caramel and heavy cream together makes the caramel easier to drizzle and once it cools it thickens and firms up again, like with most Turtle desserts. If you would prefer a softer caramel then store-bought caramel sauce can be used but it will keep that runny consistency. If you decide to use caramel sauce, then wait to add it until just before serving the cookie cups.
- Store the cookie cups in an airtight container on the counter for up to 1 week or freeze them for up to 3 months. To keep them from sticking together, put a layer of waxed or parchment paper between the cookie cups. Let the cookies thaw on the counter when you’re ready to enjoy them.
Other Cookie Cup Recipes
- Peanut Butter Cup Cookies
- Chocolate Chip Cookie Cups
- Sugar Cookie Cups
- Peanut Butter Cookie Cups
- Christmas Cookie Cups
- Chocolate Peppermint Cookie Cups
Cookie Cup Recipe FAQ
Can I use a muffin tin for cookies?
Making cookies using a muffin tin is a delicious game-changer that brings something new to an old favorite! Cookies made in muffin tins don’t spread as they do on baking sheets, so the result is a light crust not only on the bottom but also on the sides of the cookie. The cookie rises, rather than flattens, so it’s got a great cakey soft middle. Mix up your favorite cookie dough, add about 1 tablespoon of dough to each muffin well, and bake the cookies according to your recipe. Cookies can be made in both a regular-sized muffin tin or even a mini muffin tin for a fun popable treat!
Who created cookie cups?
Cookie cups, like the ones made in this recipe, were made famous by Nicole Pomije, baker and owner of The Cookie Cups in Minnesota. The bakery features both sweet and savory cups filled with a variety of treats and hearty ingredients. There are so many tasty combinations and perfect nibbles that can be made when making cookie cups so get inspired and see what else you come up with! There are also world-famous cookie cups made especially for espresso, which are not the same as the ones in this recipe but sound and look amazing!
Other Recipes You May Like
- Copycat Crumbl Boston Cream Pie Cookies
- Apple Pie Golden Oreo Truffles
- Easter Egg Sugar Cookie Cups
- Caramel Pecan Blondies
- Fantasy Fudge
- Rocky Road Brownies
Turtle Cookie Cups
- Preheat your oven to 350 degrees F. Grease a regular-sized muffin tin with non-stick cooking spray and then coat the cups with a little flour. (Tap off any excess.) Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, powdered sugar, and vanilla for 1 to 2 minutes until fluffy and pale. Add the flour and salt and mix until just combined. (The mixture may still be a little crumbly. Do not overmix or the dough may become tough.)
- Use a cookie scoop (or a 1-tablespoon measuring spoon) to add 2 tablespoons of cookie dough to each muffin tin cup. Press the dough into the bottom and about halfway up the sides of each cup.
- Bake for 14 to 16 minutes or until lightly browned around the edges.
- Remove the muffin tin from the oven and immediately use the tart tamper or the bottom of a shot glass to gently press the centers of the cookies down to form a cup shape.
- Let the cookies cool for about 5-10 minutes in the tin. Then remove them using a butter knife to help lift them out of the wells. Place the cookie cups on a wire rack to cool completely.
- Once the cookies are cooled, add the chocolate chips to a microwave-safe bowl. Heat for 30 seconds in the microwave, then stir. Heat for another 20 seconds, then stir. If the chocolate isn’t smooth yet, continue heating for 10-15 second intervals until completely melted.
- Spoon 1 tablespoon of melted chocolate into each cookie cup and top with 1 tablespoon of chopped pecans. Press down lightly on the nuts so they stick to the chocolate.
- Heat the caramel bits and heavy cream in a microwave-safe bowl using the same melting method as the chocolate listed above. Then drizzle the caramel over the cookie cups. Let the caramel rest until set and then enjoy!
- Adding the heavy cream to the caramels when melting helps to add a soft texture that can be drizzled but sets up as it cools.
- Store leftovers in a covered container at room temperature for 5-7 days. Freeze with wax paper or parchment paper between the layers in a covered container or freezer bag for up to 3 months.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.