🍫 Turtle Cookie Cups – A Delectable Twist on a Classic Candy
Take everything you love about traditional Turtle candies—gooey caramel, crunchy pecans, rich chocolate—and wrap them up in the warm, nostalgic charm of a cookie. These Turtle Cookie Cups are bite-sized dessert wonders, built from layers of homemade caramel, tender chocolate cookie, nutty crunch, and an airy caramel whipped cream that melts in your mouth.
They’re festive enough for a holiday dessert tray, but easy enough to whip up just because.
🐢 What Exactly Are Turtle Candies?
If you're not familiar, Turtle candies are a sweet symphony of caramel, pecans, and chocolate, typically molded into a shape that vaguely resembles—you guessed it—a turtle. Though they're available year-round, they’ve become an iconic holiday treat.
And in this recipe, we’re transforming them into cookie cup form. Why? Because they’re easier to share, prettier to present, and—dare we say—even more delicious.
🧁 How These Cookie Cups Come Together
This recipe is all about building layers of flavor and texture, and while the process involves a few steps, they’re all straightforward. Here's what you'll be making:
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Chocolate cookie cups: soft, fudgy, and perfectly cup-shaped for holding caramel goodness
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Homemade caramel: rich, buttery, and surprisingly simple to make
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Caramel whipped cream: light, fluffy, and full of flavor
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Pecans & Turtle candy bites: for crunch and a charming finishing touch
Let’s break it all down.
🍯 First, the Caramel (Make Ahead)
Homemade caramel might seem intimidating, but it’s easier than you think. You’ll simply melt sugar with water, then add in warm cream and butter to create that silky, golden perfection.
Just make sure the cream and butter are room temperature to prevent seizing—and always whisk as you pour to tame the bubbling!
Tip: Caramel can be made a day (or week!) in advance. Store it at room temperature for a couple days, or refrigerate/freeze for longer. Extra caramel? Drizzle it on ice cream, brownies, or even your morning coffee.
🍪 Baking the Chocolate Cookie Cups
Use a 3-tablespoon scoop to portion the cookie dough into muffin tins. Once baked (about 13–15 minutes), press down the centers to form little “cups.”
No tart tamper? Use a spice jar, shot glass, or anything small and cylindrical.
Pro Tip: Don’t wait too long to remove them from the tins. Let them cool for about 5 minutes, then gently twist them out. If they stick, give them a second or two more—but not too long or they'll harden in place.
🥄 Caramel Whipped Cream
Cold cream + cold bowl = cloud-like whipped topping. Once you’ve achieved soft peaks, gently fold in your cooled caramel.
You can adjust the caramel amount to your taste, but half a cup is a great starting point. Pipe it onto your cooled cookie cups just before serving—or freeze filled cups for future cravings.
🛠️ Assembly: Let’s Build These Beauties
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Add a spoonful of caramel to each cookie cup.
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Nestle a whole toasted pecan inside.
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Chill for a few minutes to let the caramel set.
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Pipe a swirl of caramel whipped cream on top.
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Garnish with a Turtles Bite, a pecan half, and a caramel drizzle.
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Optional: sprinkle chopped pecans or sea salt flakes for an extra flourish.
These are almost too pretty to eat. Almost.
🧊 Storing + Serving
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Freeze for 1–2 months. Thaw in the fridge before serving.
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Best served cold, but still delicious at room temperature.
📝 Recipe Summary
Ingredients
Caramel:
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1 ½ cups granulated sugar
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⅓ cup water
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225 ml heavy cream (room temperature)
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¾ cup unsalted butter (room temperature)
Chocolate Cookie Cups:
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2 cups all-purpose flour
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½ cup Dutch-process cocoa powder (sifted)
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1 tsp baking soda
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½ tsp salt
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1 cup unsalted butter (room temperature)
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1 cup packed light brown sugar
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½ cup granulated sugar
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2 large eggs (room temperature)
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1 tsp vanilla extract
Caramel Whipped Cream:
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1 ½ cups heavy cream (cold)
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½ cup cooled caramel
Toppings:
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Whole and/or chopped pecans (toasted)
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Turtles Bites (or any turtle-style candy)
Instructions
1. Make the Caramel (Ahead of Time)
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Combine sugar and water in a medium pot. Stir once, then cook over high heat without stirring.
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Once the mixture turns a deep amber color, remove from heat.
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Slowly add warm cream, whisking continuously. Stir in butter, return to heat, and simmer for 2 minutes.
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Let cool for 2 hours, then transfer to a container.
2. Bake the Cookie Cups
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Preheat oven to 350°F. Grease two standard muffin tins.
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Whisk together flour, cocoa powder, baking soda, and salt.
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Cream butter and sugars until light and fluffy (2–3 minutes). Add eggs and vanilla.
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Gradually mix in dry ingredients until just combined.
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Scoop dough into muffin tins (about 3 Tbsp each). Bake 13–15 minutes.
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Immediately press centers to create wells. Cool 5 minutes, then gently twist and remove from pan. Cool fully.
3. Make the Whipped Cream
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Whip cold cream until soft peaks form.
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Add caramel and continue whipping until stiff peaks.
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Transfer to piping bag with round tip.
4. Assemble
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Spoon 1–2 tsp caramel into each cookie cup. Add a pecan.
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Chill briefly. Pipe caramel whipped cream on top.
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Garnish with Turtles Bite, another pecan, caramel drizzle, and chopped nuts (optional).
💡 Quick Tips
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Want minis? Use a mini muffin tin and bake for 7–8 minutes.
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Let cookie cups cool slightly before removing to avoid sticking.
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Use store-bought caramel in a pinch.
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Pipe whipped cream just before serving for the fluffiest texture.
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These are fantastic frozen—perfect for holiday prep!
🐢 Final Thoughts
If you're a fan of the classic Turtle candy, prepare to fall in love with these irresistible cookie cups. They’re rich, gooey, crunchy, creamy, and guaranteed to disappear fast—whether you’re serving them at a party or sneaking one from the freezer at midnight.