Turtle Cookie Cups

These turtle-themed cookie cups feature a buttery, pecan-studded dough and chewy chocolate-covered caramels. Place a Rolo in the freshly cooked dough before adding toasted pecans, a drizzle of dark chocolate, and a dash of flaky salt on the top.

Ingredients :

• For lubricating the pan, use nonstick cooking spray.

• Pecan halves, 2 cups (226g)

• 1 1/3 cups (180g) (180g) whole wheat flour half a teaspoon (4.5g) Halal salt

• 1/four teaspoon (1.8g) bread soda

• 1/four teaspoon (1.2g) a baking soda

• Unsalted butter, 1 stick (113g), at room temperature

• 1/2 cup (108g) (108g) sugar, light brown, in bags

• 54g (or 1/4 cup) of granulated sugar

• 2.5 teaspoons (13g) vanilla essence

• A single big egg, room temperature

• 24 unraveled Rolos

• 1 ounce (28g) sliced bittersweet chocolate (optional)

• Sea salt that is granular for finishing (optional)

STEPS :

     1. Set up the oven and pan :

With a rack in the center, preheat the oven to 350 degrees. A 24-cavity (or two 12-cavity) mini muffin pan's cavities should be lightly sprayed with nonstick cooking spray.

     2. Pecans are toasted :

Create a uniform layer of pecans on a baking sheet with a rim. Toast the nuts on the baking sheet for 10 to 12 minutes at 350°F, stirring occasionally, until fragrant and somewhat deeper in color. The nuts should cool to room temperature after being transferred from the pan to a wire rack. The pecans can be put in the freezer for about five minutes or the refrigerator for about ten minutes to expedite the process.

After cooling, reserve 24 pecan halves for the cookies' tops. Pick only the most attractive pecans, please!

The remaining cooled pecans should be finely chopped and kept aside. 1 1/2 cups should be about right.

     3. Combine the leaveners, salt, and flour :

In the meantime, combine the flour, salt, baking soda, and baking powder in a small basin, and set it aside.

     4. Butter, sugars, and vanilla until smooth :

Add the unsalted butter, light brown sugar, granulated sugar, and vanilla extract to a stand mixer bowl with a paddle attachment (or alternately, use an electric handheld mixer in a large mixing basin). For 30 to 45 seconds, beat the ingredients together at medium speed until well-combined and creamy. When necessary, halt and scrape the bowl with a rubber spatula.

     5. Include the egg :

The egg should be added to the bowl containing the butter mixture. Beat the mixture on medium speed for 35 seconds, scraping the bowl as necessary. The mixture could appear a little bit fragmented or split. This is alright. The subsequent actions are where it will come together.

     6. The pecans, too :

In the bowl containing the butter mixture, add the cooled and chopped pecans. Beat the mixture on medium speed for 15 seconds, or until the pecans are almost evenly distributed.

     7. Mixture of flour is added :

Add the flour mixture to the bowl containing the butter mixture, and beat on low speed, scraping down the sides as necessary, for about 15 seconds, or until only barely mixed and no discernible dry parts are left. To make sure all of the flour mixture has been properly integrated, give the dough a vigorous stir, scraping the bottom of the basin as you go.

     8. Dividing the dough :

To make 24 parts of dough, divide the dough into heaping tablespoonfuls using a 1 1/2-inch scoop or tablespoon. Each amount of dough should be rolled into a ball with your hands.

Put a ball of cookie dough into each well of the small muffin pan that has been preheated. Don't apply pressure to the dough.

     9. Cook the cookies :

Bake the cookies on the middle rack of the oven for 10 to 12 minutes, rotating the pan halfway through baking. The temperature should be 350°F. The tops of the cookies shouldn't be golden brown, even if the edges are just beginning to turn that color. The result of overbaking is this.

     10. Add the Rolos and pecan halves by pressing :

After taking the pan out of the oven, place it over a wire rack. Press an unwrapped Rolo with the broader base facing up into the center of each cookie as soon as they are still warm.

As the heat from the biscuit starts to melt the chocolate, you can see it becoming glossy. Put a toasted pecan half that has been set aside gently on top of the melty rolo. When the cookie cools, this keeps the nut fastened to it.

     11. Cool the cookies for a moment :

For about two minutes or until the cookies are just beginning to set up, let the cookies cool in the pan over a wire rack.

Holding the cookie's top firmly, carefully twist to remove it from the pan, then move it to a cooling rack to finish cooling. Give the cookies a few more minutes to cool if you see that they are delicate or that the chocolate is shifting.

While you make the chocolate for dripping, if using, let the cookies cool on the rack.

     12. Complete the cookies :

Chop the bittersweet chocolate and place it in a small microwave-safe bowl. Stirring in between each 15-second interval in the microwave will take around 45 seconds to melt the chocolate entirely.

Transfer the melted chocolate to a resealable plastic bag, plastic piping bag, or paper sheet and snip a little opening at the corner for a neater, more consistent appearance. As an alternative, you might drizzle the chocolate using a spoon.

Place the cookies on the rack with the pecan halves going vertically through the cookies. To catch any drips, position the rack over a baking sheet or piece of newspaper. Pour the chocolate over each cookie's half at an angle so that it diagonally intersects the pecan. As desired, lightly sprinkling each biscuit with flaky sea salt.

     13. Serve :

Before serving, let the chocolate somewhat set up. If the cookies are still warm and the chocolate and caramel are still gooey, serve them immediately.

For up to 4 days, you can keep leftover cookies stacked or in a single layer in an airtight container with a piece of waxed or parchment paper in between each cookie. The frozen cookies are not something I suggest doing.

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