Turtle Cookie Cups

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 1/4 cups Chocolate chips, semisweet
  • 1 cup Kraft caramel bits
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 48 Pecan halves (about 3/4 cup
  • 1/2 cup Pecans

• Dairy

  • 1 cup Butter
  • 3 tbsp Heavy whipping cream

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large 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)

Directions

• 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. Originally published as Turtle Cookie Cups in Taste of Home November 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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