These delicious caramel chocolate pecan cookies are made easy with … those four ingredients!
Our family has always been a big fan of the holiday baking season. We start with a pumpkin pie (or this year, we tried a pumpkin cheesecake) every Thanksgiving. And then from there on out, it’s cookies, scones, bars, cupcakes and anything else you can dream until we see one another again for Christmas. I think it’s safe to say that we all have some sort of shared sweet tooth gene!
So this Thanksgiving weekend, I decided to kick off our holiday baking season with these Easy Turtle Tassies! We had spent the day out walking all over freezing Chicago. So the idea of standing on our feet for another hour or two in the kitchen didn’t sound too appealing.
But thankfully these easy little treats can be made in less than 30 minutes! And they go even FASTER when you have help. My mom made the little cookie dough cups, I toasted the pecans and warmed the caramel, and then we assembled them together in a snap. So easy, and everyone couldn’t WAIT to give them a try. So rich and tasty! These will be making a second appearance soon.
Here’s how to make them:
First, begin with some Pillsbury sugar cookie dough. (Note: I was making a double batch, so I bought the “value” size that you see in the photograph.
But the regular size of cookie dough is all you need for one batch of this recipe!) Shape the dough into about 24 balls that are roughly 1-inch in diameter.
Then place each ball into a mini muffin pan cup that has been heavily sprayed with cooking spray. (Be sure to spray the top of the pan too, in case the dough bubbles over onto the top of the pan.)
Place one ball of dough in each of the 24 mini muffin cups. Then use your fingers to press each ball into the bottom and up the sides of each mini muffin cup so it forms an even cup.
Bake for 9 minutes at 375 degrees. Then remove and use a spoon to poke down the middle of each cup, which has probably risen to look like a muffin. Gently press it down, being careful not to puncture holes in the cup.
Bake for an additional 3-5 minutes, or until the tops of the cups are golden brown and the bottoms are completely cooked (this is crucial for getting them out of the pan!). Once they are cooked, remove the pan from the oven and immediately place a pinch of chocolate chips in the bottom of each warm cookie cup.
Then spoon in a tablespoon or so of warm caramel dip on top of the chocolate, and then sprinkle with some toasted pecans. Then let sit and cool to room temperature.
Carefully use a knife to loosen the top edges of each cooled cookie cup, and then remove. Serve immediately, or cover and store for up to 1 week.
More Caramel Confections
- Sea Salt Caramels Recipe
- Chocolate Chex Caramel Crunch Recipe
- Salted Caramel Banana Bread Recipe
- Caramel Macchiato Crescents Recipe
- Caramel Cappuccino Cheesecake Recipe
Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!