Turtle Cookie Cups Recipe

One of the best things about the Holiday season is the baking & the cookies!!  I adore all of the cookie exchanges and love trying out new recipes!  One of mine & my father-in-law’s favorite candies are Turtles so I decided to take those same yummy candy flavors and put them in a cookie form, perfect for gifting!

Turtle Cookie Cups



Turtle Cookie Cups

Cuisine: Desserts



  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 2/3 cups sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/4 pound pecans, finely chopped
  • 18 chocolate covered caramel candies (ex Rolos), unwrapped

Turtle Cookie Cups

Caramel Drizzle {optional}

  • 18 soft caramel candies (ex. Kraft Traditional Caramels)
  • 3 tablespoons heavy cream


Prepare the Cookies:
  1. Combine flour, cocoa, and salt; set aside.
  2. With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
  3. Place the dough in the refrigerator & chill until firm, about 1 hour.
  4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls into the cups of a greased mini muffin tin.
  5. Bake at 350 degrees until set, about 12 minutes.
  6. Once the cookies are removed from the oven, immediately press 1 chocolate covered caramel candy into the center of the cookie cup. Let cool for about 10 minutes in the muffin tin & then remove to a wire rack to cool completely.
For the caramel drizzle:
  1. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  2. Using a spoon, drizzle a small amount of the warm caramel over the cooled cookie cups. Allow the caramel to cool & set before serving.




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