These soft and chewy turtle cookie cups feature a soft butter cookie cup filled with toasted pecans, salted caramel, and a luscious drizzle of melted chocolate.

All the things you love about a classic turtle candy in cookie cup form! AKA, all is right in dessert land today.
Basically what we’ve got here is a soft-baked cookie cup filled with toasted pecan halves, gooey salted caramel, and many drizzles of semisweet chocolate. It’s about the most indulgent thing you’ll ever have but it’s so worth it.
And absolutely stunning on any cookie tray, I might add.

The best part about these cups? They look like they came out of a fancy bakery, but no one has to know that they were actually so easy to make at home.
Yes, you’ll even be able to make the homemade caramel sauce with ease!
These Cookie Cups feature…
- A soft butter cookie base
- Homemade salted caramel sauce
- Toasted pecans and melted semisweet chocolate

Making the Cookie Cups
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Pecans
- Heavy whipping cream
- Semisweet chocolate
Choosing Your Pan
I recommend using a standard 12-cup muffin tin for these cookie cups. This will yield perfect cupcake-sized cookie cups that will hold all the caramel, pecans, and chocolate.
To prep the muffin tin for baking, give it a light spritz of nonstick cooking spray and you’re good to go.

Tips for Perfect Cookie Cups
- Cream butter and sugars together – make sure your butter is softened to room-temperature and cream well with the sugars several minutes until completely smooth.
- Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the butter.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Toast pecans – this brings amazing flavor and texture out of the nuts. Toss the pecans around in a nonstick pan over medium heat 3-4 minutes until fragrant.
- Indent cookie cups after baking – once the cookie cups are finished baking, immediately indent the center with the back of a tablespoon while they’re still warm.
Recipe Variations
Try these ideas for a different twist on these cookie cups.
- Try a different nut – walnuts or almonds would be great in place of the pecans.
- Use pre-made caramel – if you don’t have time to make homemade caramel you can use 1/2 cup pre-made caramel in its place.
- Use a different chocolate – try milk, bittersweet, dark, or white chocolate.
Storing and Freezing Cookie Cups
Allow the cookie cups to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days. For maximum freshness, you can also freeze just the cookie cups and then fill them with the caramel, pecans, and chocolate after thawing.

I mean…that gooey caramel just doesn’t lie. These cookie cups are the ultimate indulgence and you definitely won’t be able to say no to that inevitable second one.
Maybe a third one for good measure?
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More sweet treats to bake up next!
Turtle Cookie Cups
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Cookie Cups
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup finely-chopped pecans, toasted
Caramel Sauce and Fillings
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/3 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1 cup pecan halves or chopped, toasted
- 1/4 cup semisweet chocolate chips, melted
Instructions
Cookie Cups
- Preheat oven to 350F and lightly grease a 12-cup muffin tin. Set aside.
- Place butter and both sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating until smooth.
- In a separate medium bowl, combine flour, baking soda, and salt. Fold into butter mixture with pecans until dough is just combined.
- Scoop dough into 12 portions and roll into balls. Place in prepared muffin cups.
- Bake cookie cups at 350F 11-13 minutes until cookie cups are a very light golden brown. Remove from oven and immediately use the back of a tablespoon to press down on the middle of cups to create an indentation. Allow cups to cool 10 minutes in pan, then run a butter knife along cup edges to loosen and transfer to a wire cooling rack.
Caramel Sauce and Fillings
- Place sugar in a medium saucepan over medium heat and allow to melt. Once melted, whisk in butter and bring to a boil. Slowly add cream (carefully, it will splatter) whisking constantly and allow caramel to cook until golden brown and bubbly, about 3-5 minutes. Remove caramel from heat and mix in salt.
- Divide caramel between cooled cookie cups. Top with a few toasted pecan halves or chopped pecans and a drizzle of melted chocolate. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 11/21/24.
Lisa Barton @ Vintage Celebrations says
Oh dear here we go again, it’s 10.30pm here in the UK and I read your recipe and want to make some NOW! I don’t even know what turtle candy is but it sure looks good on those cakes!
Sarah says
Thanks, Lisa!
Jennifer S. says
Sarah, Sarah, Sarah – you are so not good for my waistline. These look so awesome. And scrolling through I was reminded of your chocolate molasses cookies which I do believe we are going to be making tomorrow. 🙂
Sarah says
Thank you, Jennifer! Let me know how the chocolate molasses cookies turn out!
layla @ Brunch Time Baker says
OMG My mouth is watering!! Great idea!
Sarah says
Thanks Layla!
Chef Ria says
Turtles! Any thing with turtle like candy has got to delicious.
Sarah says
So true, Ria!
ashley - baker by nature says
These look HEAVENLY!
Sarah says
Thank you Ashley.
Chrystal M says
Oh those turtle cups are so pretty! I have never seen any that are tall like that! I need a month to make all the yummy eats I have collected here!
Chrystal M says
BTW- I’m a blogger for Foodie (Glam Network) and I am featuring these in my “Best of 2013” recipe collection post that will go live on Friday. 🙂
Sarah says
That’s so sweet of you Chrystal! I will be sure to check that post out on Friday!
Tammy Doiel @creativekkids.com says
These look absolutely amazing! I am pinning these!
Sarah says
Thanks for pinning, Tammy.
Tina @ Tina's Chic Corner says
These cookie cups are so pretty! I can never turn down an easy and delicious looking cookie! 🙂
Sarah says
Thanks Tina!