Turtle Cookie Cups

Turtle Cookie Cups have all the flavors of your favorite Turtles candy in cookie form! A delicious cookie cup filled with chocolate, pecans and drizzled with homemade caramel.

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If you love pecan tarts and you love turtle cookies, these turtle cookie cups will be your new favorite! They combine all the yumminess of a turtle into a perfect little cookie cup.

This turtle cookie recipe is easy to follow and would make a great addition to your holiday baking list. We make tons of cookies during the holiday season, especially these no bake cookies when I need to conserve oven space.

But these turtle cookies are just to die for. I mean, who won’t love a chewy sugar cookie cup, filled with chocolate and pecans, and covered in caramel? I know that I wouldn’t turn it down!

Why You’ll Love Turtle Cookie Cups

• Though we use pecans and milk chocolate in this turtle cookies recipe, it’s is a versatile recipe and you can change up the type of chocolate and nuts you use!
• Turtle cookies are a great cookie to make ahead and will taste just as good if served a few days after being baked.
• This recipe is easy to double so that you can make plenty of chocolate turtle cookies no matter how many people you’re serving!

Ingredients for Turtle Cookie Cups

• All Purpose Flour – This is the main ingredient to make the cookie dough for the cookie cups. Be sure to use all purpose flour.
• Chopped Pecans – You can purchase pre-chopped pecans or chop them yourself. Be sure that they are small enough pieces to top your turtle cookie cup with.
• Butter – Use softened butter for best results in this turtle cookies recipe.
• Vanilla – Using a splash of vanilla in your cookie dough gives it better flavor!
• Salt – There’s a little bit of salt in the cookie dough to help balance the sweet and sugary elements.
• Sugar – You’ll use both granulated sugar and powdered sugar in your cookie dough.
• Heavy Cream – I prefer using heavy cream, but you could also use whole milk if that’s what you have on hand.
• Chocolate Melting Wafers – You can either use chocolate melting wafers or chocolate chips, both will work fine!
• Powdered Sugar – Using powdered sugar in your cookie dough will help keep them chewy and moist.
• Caramel Bits – If you need something quicker, you can buy pre-made caramel drizzle. But I prefer the taste of the homemade caramel drizzle.

How to Make Turtle Cookies

Grease a clean muffin tin and then set it aside.

Using the hand mixer, mix together the butter, sugar, powdered sugar, and vanilla in a large bowl. Add the all purpose flour and continue to mix until just combined.

Do not over mix as the dough will become tough. If the ingredients aren’t incorporated enough, you can use your hands or a silicone spatula to finish mixing.

Scoop out dough in 2 tablespoon sized chunks and place inside each muffin tin slot.

Push the dough down in each slot and make sure it’s about halfway up the sides and evenly distributed, then bake for 14-16 minutes.

Once baked, use a tart shaper or small jar/shot glass and press down in the middle of the cookie dough. You’ll want to create a “cup” shape that the chocolate will sit in.

Gently remove each baked cookie cup from the muffin tin and set on a cooling rack.

While they cool, slowly melt the chocolate in the microwave. Once smooth and creamy, add about a tablespoon to each cookie cup and top with chopped pecans.

In another mixing bowl, melt together the caramel bits and heavy cream using the same method you used to melt chocolate. Once melted, use a spoon to drizzle the caramel back and forth across all of the turtle cookie cups.

Let the chocolate turtle cookies set, and then serve!

Storage Tips for Turtle Cookie Cups

Store your turtle cookies in an airtight container at room temperature for 5-7 days. To make them last a bit longer and ensure the filling stays well set, store them in the refrigerator.

FREEZER: Chocolate turtle cookies will store well in the freezer for about 3 months. Place wax paper or parchment paper between the layers of cookies and store in an airtight container or freezer bag.

Can I use a store bought caramel drizzle?

Yes. You can use a store bought caramel drizzle instead of making your own, just make sure that you warm it before using.

How do i know when to stop mixing the dough so I don’t overmix it?

A good way to test if the dough is thoroughly combined is to squeeze some of it. If it holds together, it’s mixed well!

I think turtle cookie cups are climbing the ranks on my favorite cookie list! Let me know how you like them.

More Cookie Recipes You’ll Love

• I really love this Mexican Wedding Cookie recipe!
• These Cool Whip Cookies are melt in your mouth, delicious!
• A classic Christmas cookie, these Chocolate Crinkle Cookies will always be a favorite of mine.
• M&M Cookies are always a hit with the kiddos, and make Twix Cookies for super fun copycat recipe!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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Turtle Cookie Cups

Easy Turtle Cooke Cups have a cookie cup filled with chocolate, chopped pecans and drizzled with caramel.

Prep:15 minutes mins

Cook:14 minutes mins

Cooling Time:10 minutes mins

Total:39 minutes mins

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cookies

Ingredients

Cookie Cups

• ▢ 1 cup unsalted butter softened
• ▢ ¼ cup granulated sugar
• ▢ ⅓ cup powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ¼ cups all purpose flour
• ▢ ¼ teaspoon Kosher salt

Filling

• ▢ 1 cup milk chocolate chips or Ghirardelli milk chocolate melting wafers
• ▢ ¾ cup caramel bits
• ▢ 1 Tablespoon heavy cream see notes
• ▢ ¾ cup chopped pecans
• ▢ Flaky sea salt optional

Instructions

• Preheat oven to 350 degrees Fahrenheit. Spray a regular-sized muffin pan with baking spray or grease with butter. Set aside.
• In a large mixing bowl, cream butter, granulated sugar, powered sugar, and vanilla extract together for approximately 1- 2 minutes.
• Add in the all-purpose flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough. You can further mix with a spatula or your hands if necessary.
• Using a cookie scoop or a tablespoon, add about 2 Tablespoons of dough to each muffin tin well. Press into the bottom and about halfway up the sides. Bake for 14-16 minutes or until lightly browned.
• Immediately after baking, LIGHTLY and SLOWLY press the centers of the cookies down. A tart shaper, the bottom of a spice jar, or a shot glass can be used to do this. This creates a small indentation for the chocolate filling.
• Let the cookies cool for about 5-10 minutes in the tin, and then carefully remove them by using a butter knife to help lift them out of the wells. Transfer to a cooling rack to finish cooling.
• In a microwave-safe bowl, heat the chocolate chips or melting wafers for 30 seconds, then stir. Return to the microwave for 20 seconds, then stir. If the chocolate isn’t smooth, continue heating for 10-15 second intervals until completely melted.
• Spoon about 1 Tablespoon of melted chocolate into each cookie cup and top with about 1 Tablespoon of the chopped pecans. Press down lightly on the nuts so they stick to the chocolate.
• Add caramel bits and heavy cream to microwave-safe bowl. Heat them using the same melting method as the chocolate chips from above. Once completely melted drizzle the caramel over the pecans.

Tips

Storage Tips For Turtle Cookie Cups
Store your turtle cookies in an airtight container at room temperature for 5-7 days. To make them last a bit longer and ensure the filling stays well set, store them in the refrigerator.

FREEZER: Chocolate turtle cookies will store well in the freezer for about 3 months. Place wax paper or parchment paper between the layers of cookies and store in an airtight container or freezer bag.

• You can use a store bought caramel drizzle instead of making your own, just make sure that you warm it before using.
• Add some flaky sea salt on the top of your turtle cookies to give your cookies an element of salty n’ sweet.
• To enjoy leftover turtles later on, pop them in the microwave for 15 seconds to make them warm and gooey.
• When removing your cookies from the muffin tin, make sure you don’t remove them too early or they’ll fall apart and you won’t be able to add filling to them.
•  

Nutrition Information

Serving: 1cookie, Calories: 217kcal (11%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 23mg (8%), Sodium: 49mg (2%), Potassium: 46mg (1%), Fiber: 1g (4%), Sugar: 13g (14%), Vitamin A: 267IU (5%), Vitamin C: 0.1mg, Calcium: 26mg (3%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.