Turtle Cookie Cups Recipes

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:

• 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.