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.

I love mini-food. Who’s with me? It gives you a perfect excuse to eat several treats without feeling the slightest bit guilty.

 Everyone here knows what a turtle is, right? No, not the animal. The sweet stuff…..Crunchy pecans, gooey caramel, and smooth chocolate. In a candy.

It’s good. Really good. Surprise, surprise it’s even better in a soft, chewy cookie cup!

The sugar content? Not good. Solution? Make ’em sugar-free. That’s right—-these cute little cups do not contain a speck of refined sugar. I’ll tell you right here and now, though that they do not taste like it! The cookie cup is soft and chewy, the pecans are crunchy, the caramel is gooey, and the chocolate, well, it’s like the perfect finishing touch. It’s almost too good to be true.

Well, my week kind of took a turn for the worst last night at ballet class. I was doing some big jumps (splits in the air ) and came down wrong on my ankle. Turns out I have a sprained ankle and I’m out from dancing for two weeks. *sigh* Just what I needed, right? So expect to see me online a lot for the next two weeks—not going to be much else to do 🙁 I’ll just sit around on my butt the next few weeks eating these amazing cookie cups. Dessert is the best consolation, right?

These cookie cups are sooo easy and call for basic pantry ingredients—the cookie cups, themselves come together in only minutes. Simply make the cookie dough (just a basic cookie dough) Press the 1-in cookie dough balls in a greased mini-muffin pan. Bake for 7-8 minutes (be sure not to overbake!! The cookies should be very soft when they’re done) Use the handle of a wooden spoon to make an indention in each cookie cup. Cool cookie cups completely on a wire cooling rack. From there, all you have to do is toast up some pecans (don’t skip this step, otherwise the pecans won’t be crunchy!) Make your caramel on the stove (butter and honey) Melt some chocolate chips, and you’re ready to assemble your turtle cookie cups!

Fill each cookie cup cavity with 1 teaspoon toasted and chopped pecans. Top with 1 teaspoon caramel sauce. Drizzle melted chocolate chips over all—Please excuse me for a second while I wipe up my drool that is all over the keyboard.

These scrumptious little bites of heaven make an ideal treat for any holiday gathering—1. because they’re so ‘stinkin easy. 2. because the recipe can easily be doubled for a crowd. and 3. they’re so pretty and so delicious people will think you’re a culinary genius. 😀

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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

• Prepare the cookie cups: Preheat oven to 350F. Lightly grease 2 twelve-cup mini-muffin tins. Set aside.
• 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.
• 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.
• 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.

Notes

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

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