With Pecan, Chocolate and Caramel - Turtle Cookie Cups

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Today we want to share with you a special post:

With Pecan, Chocolate and Caramel - Turtle Cookie Cups

Chocolate Turtles, the confection made of nuts, caramel, and chocolate, encompasses one of our favorite flavor combinations.

It works on almost all desserts.

In this recipe, Chocolate Turtles are reimagined into a magical little cookie using Rolls and a nut-studded brown sugar crust baked in a mini muffin tin.


  • Nonstick cooking spray for greasing the pan
  • 2 cups (226 g) halved walnuts
  • 1 1/3 cups (180 g) all-purpose flour
  • 1 1/4 teaspoons (4.5g) kosher salt
  • 1/4 teaspoon (1.8g) baking soda
  • 1/4 teaspoon (1.2g) baking powder
  • 1 stick (113g) unsalted butter, at room temperature
  • 1/2 cup (108g) light brown sugar
  • 1/4 cup (54g) granulated sugar
  • 2 1/2 teaspoons (13g) vanilla extract
  • 1 large egg, at room temperature
  • 24 Roll, unwrapped
  • 1 ounce (28 g) chopped dark chocolate (optional)
  • Flake sea salt, to finish (optional)

Special equipment

1 mini muffin tin (24 cavities)


Prepare the form and oven:

Preheat oven to 350°F with a rack in the middle.

Lightly spray the cavities of a 24-cavity muffin pan (or two 12-cavity ones) with nonstick cooking spray.

Toast the pecans:

On a rimmed baking sheet, spread the walnuts in an even layer.

Transfer the baking sheet to the oven and toast the nuts at 350°F until fragrant and slightly darker, 10 to 12 minutes.

Transfer the pan to a wire rack and allow the nuts to cool to room temperature.

To speed up the process, the nuts can be transferred to the fridge for about 10 minutes or the freezer for about 5 minutes.

Once cool, reserve 24 pecan halves to cover each cookie. Make sure you choose the prettiest nuts!

Finely chop the remaining cooled nuts and set aside. You should have about 1 1/2 cups.

Combine flour, salt and yeast:

Meanwhile, in a small bowl, whisk together the flour, salt, baking soda, and baking powder to combine and set aside.

Cream the butter, sugars and vanilla:

In the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large bowl with an electric hand mixer), add the unsalted butter, light brown sugar, granulated sugar, and vanilla extract.

Beat on medium speed until fully combined and creamy, 30 to 45 seconds. Stop and scrape down the bowl with a rubber spatula as necessary.

Add the egg:

Add the egg to the bowl with the butter mixture and beat on medium speed, scraping down the bowl as necessary, until well blended, about 35 seconds.

The mixture may look slightly separated or broken. This right. It will join in the following steps.

Add the nuts:

Add the cooled, chopped nuts to the bowl with the butter mixture and beat on medium speed until the nuts are evenly distributed, about 15 seconds.

Add the flour mixture:

Add the flour mixture to the bowl with the butter mixture and beat on low speed, scraping as necessary, until just combined with no visible dry lumps, about 15 seconds.

Use a rubber spatula to give the batter a good stir, scraping the bottom of the bowl to make sure all of the flour mixture is fully incorporated.

Portion the dough:

Using a 1/2-inch scoop or tablespoon, divide the dough into tablespoon portions to produce 24 dough portions.

Use your hands to roll each piece of dough into a ball.

Place a ball of cookie dough in each cavity of the prepared muffin pan. Do not press the dough down.

Bake the cookies:

Bake the cookies on the middle rack of the oven at 350°F, turning halfway through baking, until the cookies are lightly browned and slightly puffed, 10 to 12 minutes.

It's okay if the cookies are only browned around the edges, but the tops shouldn't be browned. This is a sign of overcooking.

Briefly cool the cookies:

Let cookies cool in pan set on wire rack until cookie is lightly set, about 2 minutes.

Carefully holding the top of one cookie, twist to release it from the tin and transfer to a wire rack to cool completely.

If you feel the cookie is soft and/or the chocolate is moving, allow the cookies to cool for a few more minutes.

Let the cookies cool on the wire rack while you prepare the drizzling chocolate, if using.

Finish the cookies:

Add the chopped semisweet chocolate to a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until chocolate is melted

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