Turtle Cookie Cups

By MarieR

The gooey caramel pairs wonderfully with crunchy pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups semisweet chocolate chips, divided
• 1/2 cup chopped pecans
• 1 cup Kraft caramel bits
• 3 tablespoons heavy whipping cream
• 48 pecan halves (about 3/4 cup)

Details

Servings 48
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Preheat oven to 375°. In a large bowl, cream butter and sugars
until light and fluffy. Beat in eggs and vanilla. In another bowl,
whisk flour, baking soda and salt; gradually beat into creamed
mixture.

Shape dough into 1-in. balls; place in greased mini-muffin cups.
Press evenly onto bottoms and up the sides of cups. Bake 9-11
minutes or until edges are golden brown. With the back of measuring
teaspoon, make an indentation in each cup. Immediately sprinkle with
3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes.
Remove to wire racks to cool.

Meanwhile, in a small saucepan, melt caramel bits with cream; stir
until smooth. Spoon into cups. Top each with a pecan half. In a
microwave, melt remaining chocolate chips; stir until smooth.
Drizzle over pecans. Yield: 4 dozen.