Turtle Cookie Cups Recipe

These irresistible turtle-inspired cookie cups feature a buttery, pecan-filled dough paired with gooey chocolate-covered caramel. A Rolo is nestled into the freshly baked cookie, then topped with toasted pecans, a drizzle of dark chocolate, and a pinch of flaky sea salt for a perfect finish.

• Nonstick cooking spray (for greasing the pan)

• 2 cups (226g) pecan halves

• 1 1/3 cups (180g) all-purpose flour

• 1 1/4 teaspoons (4.5g) kosher salt

• 1/4 teaspoon (1.8g) baking soda

• 1/4 teaspoon (1.2g) baking powder

• 1 stick (113g) unsalted butter, room temperature

• 1/2 cup (108g) packed light brown sugar

• 1/4 cup (54g) granulated sugar

• 2 1/2 teaspoons (13g) vanilla extract

• 1 large egg, room temperature

• 24 Rolos, unwrapped

• 1 ounce (28g) bittersweet chocolate, chopped (optional)

• Flaky sea salt (optional)

• 1 (24-cavity) mini muffin pan

Preheat oven to 350°F with the rack in the center.

Lightly spray the mini muffin pan with nonstick cooking spray.

Spread pecans on a rimmed baking sheet and toast in the oven for 10–12 minutes until fragrant and slightly darker. Cool completely.

Set aside 24 halves for topping. Chop the remaining pecans finely (about 1 1/2 cups).

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.

Using a stand mixer with a paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar, and vanilla on medium speed until creamy (30–45 seconds). Scrape down the bowl as needed.

Mix in the egg until fully combined (about 35 seconds). The mixture may appear slightly broken but will come together.

Add the chopped pecans to the batter and mix on medium speed until evenly distributed (about 15 seconds).

Gradually mix in the dry ingredients on low speed until fully incorporated. Scrape down the bowl to ensure no dry bits remain.

Divide the dough into 24 portions (about 1 heaping tablespoon each) and roll into balls. Place one ball in each cavity of the muffin pan.

Bake at 350°F for 10–12 minutes, rotating halfway, until the edges are golden but the tops remain pale.

Remove cookies from the oven. While hot, press a Rolo (wide side up) into the center of each cookie, then gently press a reserved pecan half onto the Rolo.

Let cookies cool in the pan for 2 minutes, then carefully twist each cookie to release and transfer to a wire rack to cool completely.

Melt bittersweet chocolate in the microwave, stirring every 15 seconds. Drizzle over cookies using a spoon or piping bag.

Sprinkle lightly with flaky sea salt, if desired.

Let the chocolate set before serving. Enjoy warm for gooey centers or fully cooled.

Store leftovers in an airtight container for up to 4 days.

Note: Freezing baked cookies is not recommended.