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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until fully combined to provide moisture and flavor to the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble Cookie Cups: Pipe or spoon the caramel cheesecake filling into the cooled cookie cups, filling them generously.
- 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
