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Easy Turtle Cookie Cups
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Prep Time:
40 minutes
Total Time:
3 hours 10 minutes
Decadent chocolate chip cookie cups filled with caramel chocolate candies, topped with pecans and a chocolate drizzle. Perfect for holiday indulgence or whenever a sweet craving strikes.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 2 tablespoons Gold Medal™ All-Purpose Flour
  • Butter and egg called for on cookie mix pouch
  • 2 tablespoons from 1 container (2.1 oz) Betty Crocker™ Sprinkles Jingle Mix Nonpareils
  • 36 Rolo® Chewy Caramels Wrapped in Rich Chocolate Candy, unwrapped
  • 1/4 cup chopped pecans
  • 1/3 cup semisweet chocolate chips
Instructions:
  • Preheat oven to 375°F. Combine cookie mix, flour, softened butter, and egg in a large bowl until a soft dough forms. Mix in nonpareils. Shape the dough into 36 (1 1/4-inch) balls and place them in ungreased mini muffin cups. Use a wooden spoon to create an indentation in the center of each cookie.
  • Bake for 10 to 12 minutes, or until light golden brown. While still warm, press a 1-inch indentation into the center of each cookie using the end of a clean wooden spoon, wiping it clean with a paper towel as needed.
  • Place a chocolate candy in the center of each cookie cup. Sprinkle a generous 1/4 teaspoon of chopped pecans over each candy, then press them down slightly. Allow to cool in the pan for 15 minutes, then loosen edges with a small knife if necessary. Transfer to a cooling rack and let cool completely for about 30 minutes before serving.
  • Lay waxed paper or parchment paper under a cooling rack. Microwave chocolate chips in a small microwavable bowl uncovered on High for 30 seconds. Stir and continue microwaving in 15-second intervals until smooth. Transfer to a small resealable plastic bag; snip a small tip from the corner and drizzle over cookie cups. Allow the chocolate to set for 1 hour and 30 minutes. Store in a sealed container in a single layer.

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