Simple Turtle Cookie Cups Food

TURTLE COOKIE CUPS

Steps:

• 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.

SIMPLE TURTLE COOKIE CUPS

Steps:

• Heat oven to 375°F. Place miniature paper baking cups in each of 36 mini muffin cups.
• In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups.
• Bake 8 to 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes. Top with pecan halves. Cool completely, about 30 minutes. Remove from pans with narrow spatula.

CREAM CHEESE TURTLE CUPS

Steps:

• Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour; beat until blended. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups., Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and decorate as directed.

TURTLE COOKIE CUPS

Steps:

• 1. Heat oven to 375 degrees. Place miniature paper baking cups in each of 36 mini muffin cups.
• 2. In large bowl stir cookie mix, oil, water and egg until soft dough forms.
• 3. Shape dough into 36 1-1/4 inch balls, place in muffin cups. If dough becomes sticky, dust hands with flour.
• 4. Bake 8 - 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup.
• 5. Cool two minutes. Top with pecan halves. Cool completely. Remove from pan with narrow spatula.

TURTLE COOKIE CUPS

Steps:

• Heat oven to 375.
• Place miniature paper baking cups in each of 36 mini muffin cups.
• In large bowl stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 36 (1 1/4") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
• Bake 8-9 minutes, or until edges are set.
• Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
• Top with pecan halves.
• Cool completely.
• Remove from pan with narrow spatula.

TURTLE COOKIE BARS

Steps:

• Preheat oven to 350°F Combine the crust ingredients and beat at medium speed until blended. Pat mixture firmly into a 9x13 pan.
• Arrange pecans over the crust.
• Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 for 15-17 minutes or until golden and bubbly.
• Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.