Turtle Cookie Cups Recipe 445

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 375ºF.
• Beat cake mix, egg, 1-1/2 cups COOL WHIP and 1/3 cup caramel bits in large bowl with mixer until blended. (Dough will be stiff.)
• Shape into 32 balls, using about 2 tsp. dough for each ball.
• Place, 2 inches apart, on baking sheets sprayed with cooking spray; press nut into top of each ball.
• Bake 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Microwave remaining COOL WHIP and caramel bits in microwaveable bowl on HIGH 1 min.; stir. Microwave additional 30 sec. or until caramel bits are completely melted and mixture is well blended when stirred. Drizzle over cooled cookies. Let stand until firm.

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:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.