Turtle Cookie Cups Recipe 445

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.

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.

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.

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.

Steps:

• 1.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. 2. 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. 3. 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.