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Turtle Cookie Cups
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Prep Time:
15 minutes
Cook Time:
24 minutes
Total Time:
39 minutes
Irresistible turtle-inspired cookie cups with buttery pecan dough, chewy caramel-filled chocolate, toasted pecans, dark chocolate drizzle, and a touch of flaky salt.
Ingredients:
  • Nonstick cooking spray, for greasing the pan2 cups (226g) pecan halves
  • 1 1/3 cups (180g) all-purpose flour
  • 1 1/4 teaspoons (4.5g) kosher salt
  • 1/4 teaspoon (1.8g) baking soda
  • 1/4 teaspoon (1.2g) baking powder
  • 1 stick (113g) unsalted butter, at room temperature
  • 1/2 cup (108g) packed light brown sugar
  • 1/4 cup (54g) granulated sugar
  • 2 1/2 teaspoons (13g) vanilla extract
  • 1 large egg, at room temperature
  • 24 Rolo, unwrapped
  • 1 ounce (28g) bittersweet chocolate, chopped (optional)
  • Flaky sea salt, for finishing (optional)
Instructions:
  • Preheat the oven to 350°F with the rack in the middle position. Lightly spray a 24-cavity mini muffin pan (or two 12-cavity pans) with nonstick cooking spray.
  • Toast the pecans: Spread pecans on a rimmed baking sheet and toast in the oven at 350°F for 10 to 12 minutes until fragrant and slightly darker. Cool on a wire rack or in the refrigerator/freezer for quicker cooling. Reserve 24 pecan halves for later use, then finely chop the remaining pecans, resulting in about 1 1/2 cups.
  • In a small bowl, whisk together the flour, salt, baking soda, and baking powder until well combined.
  • In a stand mixer or large mixing bowl with an electric handheld mixer, combine unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Beat on medium speed until creamy and fully combined, about 30-45 seconds, scraping the bowl as needed.
  • Crack and add the egg to the butter mixture in the bowl. Beat on medium speed, scraping the bowl as needed, until well combined for about 35 seconds. It's normal if the mixture looks slightly separated or broken; it will come together in the next steps.
  • Incorporate the pecans: Mix the cooled and chopped pecans into the butter mixture in the bowl and beat on medium speed for about 15 seconds until evenly combined.
  • Mix the flour in: Incorporate the flour mixture into the butter mixture on low speed until fully combined, about 15 seconds. Use a rubber spatula to stir the dough well, making sure all the flour is fully incorporated.
  • Divide the dough into heaping tablespoon portions using a 1 1/2-inch scoop or tablespoon, making a total of 24 portions. Roll each portion into a ball using your hands. Place a ball of dough into each cavity of the mini muffin tin without pressing down.
  • Bake the cookies: Place the cookies on the middle rack of a preheated oven at 350°F. Rotate the tray halfway through baking and bake for 10 to 12 minutes until the cookies are lightly golden and puffed slightly. Avoid overbaking - the edges can turn golden brown, but the tops should not.
  • Press in the Rolos and pecans: Take the pan out of the oven and place it on a wire rack. While the cookies are warm, press an unwrapped Rolo with the wider side up in the middle of each cookie, allowing the chocolate to melt from the cookie's heat. Place a toasted pecan half on top of the melted Rolo to ensure it sticks as it cools.
  • Cool the cookies on a wire rack placed over the pan for about 2 minutes until slightly set. Gently twist to release each cookie, then transfer to a cooling rack to cool completely. If the cookies are delicate or the chocolate is shifting, let them cool a bit longer. Meanwhile, prepare the chocolate for drizzling if desired.
  • For the final touch on the cookies: 1. Place the chopped bittersweet chocolate in a small microwaveable bowl. Microwave in 15-second bursts, stirring in between, until smooth and melted, for about 45 seconds total. 2. Opt for a neater finish by transferring the melted chocolate to a resealable plastic bag, a plastic piping bag, or a parchment cornet. Cut a small hole in the corner or simply use a spoon to drizzle the chocolate. 3. Position the cookies on a rack vertically with the pecan halves facing up. Place the rack over a baking sheet or newspaper to catch any excess chocolate. 4. Drizzle the melted chocolate over one side of each cookie diagonally, crossing over the pecan. 5. To finish, lightly sprinkle each cookie with a pinch of flaky sea salt, to taste.
  • Let the chocolate slightly set before serving the cookies. Enjoy them cooled or warm with gooey chocolate and caramel. Store leftovers in an airtight container with parchment paper between for up to 4 days. Avoid freezing the baked cookies. If you loved the recipe, please leave us a star rating below!

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