Indulge in these delectable Turtle Cookie Cups—a heavenly combination of soft and chewy cookies, homemade caramel, rich chocolate ganache, crunchy pecans, and a hint of salt. These delightful treats capture all the classic flavors of turtle desserts and are perfect for parties or satisfying a serious sweet tooth! Don’t miss my Chocolate Chip Cookie Cups with a surprise mini Reese’s Peanut Butter Cup nestled inside.
Ingredients & Substitutions
Cookie Dough
Soft and Chewy Base: The cookie dough creates a soft and chewy base with a subtle sweetness, perfect for holding the rich fillings.
Caramel
Homemade Caramel: Adapted from my Millionaire’s Bars, this caramel requires some time and continuous stirring but offers unmatched flavor and consistency.
Substitution: For convenience, store-bought caramel can be used, though homemade is recommended for best results.
Ganache
Simple Ganache: Made with just two ingredients—chocolate chips and heavy cream.
Chocolate Options: Semi-sweet chocolate chips are used, but milk or dark chocolate can be substituted based on preference.
Pecans
Crunchy Topping: Chopped pecans add the classic turtle dessert crunch.
Alternatives: Walnuts or almonds can be used if preferred.
Salt
Flavor Enhancer: A sprinkle of kosher salt elevates the sweetness.
Options: Sea salt or Himalayan pink salt are great alternatives, or omit for a less salty finish.
Make-Ahead Tips
- Caramel Preparation: The caramel can be made in advance and stored in an airtight container in the refrigerator for up to 2 weeks.
- Cookie Cups: Bake the cookie cups ahead of time and fill them when ready to serve for easier planning.
Mini Cookie Cups Variation
- Bite-Sized Treats: Use mini muffin tins for smaller portions.
- Adjust Baking Time: Watch closely as baking time will decrease for mini sizes.
Storage Instructions
Refrigeration: Store turtle cookie cups in an airtight container in the refrigerator for up to 1 week.
Freezing Instructions
- Long-Term Storage: Freeze cookie cups in a freezer-safe container for up to 1-2 months.
- Thawing: When ready to enjoy, allow them to thaw at room temperature.
Ingredients
Cookie Cups
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (2 sticks / 230 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2½ cups (310 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Caramel
- 1 cup (2 sticks / 230 g) unsalted butter
- 1 can (14 ounces / 400 g) sweetened condensed milk
- ½ cup (120 ml) heavy cream
- ½ cup (170 g) light corn syrup
- 1 cup (200 g) light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
Toppings
- ½ cup (55 g) chopped pecans, divided
- Kosher salt, for sprinkling
Instructions
Prepare the Cookie Cups
Preheat Oven:
Preheat the oven to 350°F (175°C).
Spray muffin tins with nonstick cooking spray.
Mix Wet Ingredients:
In the bowl of a stand mixer, combine light brown sugar, granulated sugar, and softened butter until well incorporated.
Add vanilla extract and eggs, mixing until combined.
Prepare Dry Ingredients:
In a separate bowl, sift together all-purpose flour, baking soda, and kosher salt.
Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Form Cookie Cups:
Using a 2-tablespoon scoop, place dough into each muffin cup.
Press the dough into the bottom and up the sides of each cup to about halfway.
Bake:
Bake for 10-12 minutes or until golden brown.
Shape Wells:
Remove from the oven. While hot, use a spice jar or shot glass to press down the center of each cookie, creating a well.
Allow the cookie cups to cool completely.
Make the Caramel
Melt Butter:
In a large saucepan over medium heat, melt 1 cup (2 sticks / 230 g) unsalted butter.
Add Ingredients:
Stir in 14 ounces (400 g) sweetened condensed milk, ½ cup (120 ml) heavy cream, ½ cup (170 g) light corn syrup, 1 cup (200 g) light brown sugar, ½ teaspoon kosher salt, and ½ teaspoon vanilla extract.
Cook Caramel:
Continue cooking, stirring constantly, until the mixture reaches 236°F (113°C) on a candy thermometer (about 15-18 minutes).
Prepare the Ganache
Combine Ingredients:
In a microwave-safe bowl, combine 1 cup (170 g) semi-sweet chocolate chips and ½ cup (120 ml) heavy cream.
Melt Chocolate:
Heat in the microwave in 20-second intervals, stirring after each, until smooth.
Assemble the Cookie Cups
Fill with Caramel:
Remove cooled cookie cups from muffin tins.
Fill each cup with 1 tablespoon of caramel.
Add Ganache:
Top caramel with 1 tablespoon of chocolate ganache.
Add Pecans:
Sprinkle ½ teaspoon of chopped pecans over each cup.
Garnish:
Drizzle with extra caramel if desired.
Sprinkle a pinch of kosher salt on top.
Enjoy these rich and indulgent Turtle Cookie Cups—a perfect blend of sweet caramel, decadent chocolate, and crunchy pecans!
