Turtle Chocolate Cookie Cups Recipe

Introduction

If you love rich chocolate and creamy cheesecake, these Turtle Chocolate Cookie Cups are a delightful treat that combines both. With a fudgy chocolate cookie base, a smooth caramel cheesecake filling, and crunchy pecans on top, they’re perfect for any special occasion or just a sweet indulgence at home.

Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups (163g) all purpose flour
• 1/2 cup (57g) cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cornstarch
• 12 oz cream cheese, room temperature
• 2 1/4 cups (259g) powdered sugar
• 5 tbsp caramel sauce
• Additional caramel sauce, for drizzling
• Chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a cupcake pan with non-stick cooking spray.
2. Step 2: In a large bowl, cream the butter and sugar together for 3–4 minutes until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, then beat until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Gradually mix these dry ingredients into the wet ingredients until smooth. The dough will be thick.
5. Step 5: Scoop roughly 2 tablespoons of dough and press it into the bottom and about one-third to halfway up the sides of each cupcake cup, shaping a cookie cup.
6. Step 6: Bake for 10–12 minutes. Remove from the oven and let cool for about 5 minutes, then transfer the cookie cups to a cooling rack to cool completely. If the centers aren’t cupped enough, gently press them down using the underside of a tablespoon.
7. Step 7: To make the filling, beat the cream cheese until smooth. Add the powdered sugar and 5 tablespoons of caramel sauce, mixing until fully combined.
8. Step 8: Pipe or spoon the cheesecake filling into the cooled cookie cups. Drizzle additional caramel sauce on top and sprinkle with chopped pecans.
9. Step 9: Refrigerate the cookie cups until ready to serve to allow the filling to set.

Tips & Variations

• Use a piping bag to fill the cookie cups neatly and evenly.
• Substitute walnuts or almonds for pecans if preferred.
• For extra chocolate flavor, add chocolate chips to the cookie dough before baking.
• If you don’t have caramel sauce on hand, you can use dulce de leche or make a quick homemade caramel.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 4 days. When ready to serve, you can let them sit at room temperature for about 10 minutes to soften slightly. These treats do not freeze well due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups and store them separately in an airtight container at room temperature for up to 2 days. Add the cheesecake filling just before serving to keep it fresh.

Can I use cream cheese substitutes?

Cream cheese is recommended for the best texture and flavor, but you can try using mascarpone or ricotta cheese as alternatives. Note that the filling’s taste and consistency may vary slightly.

Turtle Chocolate Cookie Cups Recipe

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★★★★★

4.9 from 467 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: 12 cookie cups 1x

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Description

These Turtle Chocolate Cookie Cups are a decadent treat featuring rich cocoa cookie shells filled with creamy caramel-infused cheesecake filling, topped with a drizzle of caramel sauce and crunchy chopped pecans. Perfect for dessert lovers seeking a delightful combination of chocolate, caramel, and creamy textures in a portable, bite-sized form.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups (163g) all purpose flour
• 1/2 cup (57g) cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cornstarch

Cheesecake Filling

• 12 oz cream cheese, room temperature
• 2 1/4 cups (259g) powdered sugar
• 5 tbsp caramel sauce

Toppings

• Additional caramel sauce, for drizzling
• Chopped pecans, as desired

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Instructions

1. Prepare Pan and Oven: Spray a cupcake pan thoroughly with non-stick cooking spray. Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature.
2. Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and sugar together for 3 to 4 minutes until the mixture is light, fluffy, and well incorporated, which helps create a tender cookie base.
3. Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until fully combined to provide moisture and flavor to the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and cornstarch. Gradually add these dry ingredients to the wet mixture and stir until a smooth, thick cookie dough forms.
5. Form Cookie Cups: Measure approximately 2 tablespoons of dough per cupcake cup. Press the dough into the bottom of each cupcake liner and about one-third to half way up the sides to create a cup shape that can hold the filling after baking.
6. Bake Cookie Cups: Place the cupcake pan in the preheated oven and bake for 10 to 12 minutes. The cups will firm up but the centers may slightly sink, creating the perfect hollow for the filling.
7. Cool the Cups: Remove the pan from the oven and let the cookie cups cool for about 5 minutes. Then transfer them to a wire rack to cool completely. If the centers have not formed a sufficient cup, gently press them down with the underside of a measuring tablespoon.
8. Prepare Cheesecake Filling: In a clean bowl, beat the cream cheese until smooth and free of lumps. Add the powdered sugar and 5 tablespoons of caramel sauce, mixing until the filling is silky and well blended.
9. Assemble Cookie Cups: Pipe or spoon the caramel cheesecake filling into the cooled cookie cups, filling them generously.
10. Add Toppings and Chill: Drizzle additional caramel sauce on top of the filled cups and sprinkle with chopped pecans. Refrigerate the assembled cookie cups until well chilled and set before serving, enhancing flavor and texture.

Notes

• Ensure butter and cream cheese are at room temperature for smooth mixing.
• Pressing the dough evenly into the cupcake pan ensures uniform cookie cups that hold the filling better.
• The cookie cups will soften slightly as they cool, so handle carefully when transferring.
• Store leftover cookie cups in the refrigerator for up to 3 days to keep the filling fresh.
• Chilling the cookie cups for at least 1 hour before serving helps the cheesecake filling firm up.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Turtle chocolate cookie cups, caramel cheesecake cups, chocolate cookie desserts, caramel pecan cookie cups, bite-sized desserts