Turtle Cookie Cups

Enjoy all the flavors of the classic turtle candy...in the bite-sized form of a soft and chewy cookie cup! Perfect for any holiday occasion or just anytime-snacking.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 20 cookie cups

Ingredients

  • COOKIE CUPS:
  • 1/2 cup butter melted
  • 2/3 cup coconut sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • FILLING AND TOPPING:
  • 1/2 cup chopped pecans toasted
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/2 cup semisweet chocolate chips melted

Instructions

  1. Prepare the cookie cups: Preheat oven to 350F. Lightly grease 2 twelve-cup mini-muffin tins. Set aside.
  2. In a medium bowl, whisk butter, coconut sugar, egg, and vanilla until smooth. In another medium bowl, combine flour, salt, and baking soda. Add dry mixture to liquid mixture, stirring until a smooth ball of dough forms. Shape cookie dough into 1-in balls and press in bottom and up the sides of prepared mini-muffin tin. Bake cookie cups at 350F 7-8 minutes until just golden (they should still be a little soft to the touch) Make an indention in each cup with the handle of a wooden spoon. Let cookie cups cool in pan 5 minutes before removing to a wire cooling rack to cool completely.
  3. While cookie cups cool, prepare the filling and topping: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring until mixture is thickened and golden-brown.
  4. Assemble the cookie cups: Fill each cookie cup with 1 teaspoon chopped pecans. Top with 1 teaspoon caramel sauce. Drizzle melted semisweet chocolate over caramel. Allow cookie cups to set 5 minutes before serving.

Recipe Notes

Store cookie cups in an airtight container at room temperature up to 2 days.
Adapted from Averie Cooks.