Cookie Recipes
Salted Turtle Cookie Cups
If you’re a fan of salty-and-sweet, do we have a cookie for you! Ooey gooey caramel, melted dark cocoa Candy Melts candy and a crunchy pecan top a buttery brown sugar cookie cup. A sprinkling of salt makes it even more divine.
Yield: about 3 1/2 dozen cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup solid vegetable shortening
- 1/4 cup (1/2 stick) butter, softened
- 1 cup firmly packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon Wilton Pure Vanilla Extract
- 25 caramels, unwrapped
- 5 teaspoons water
- 42 pecan halves
- 1 cup Dark Cocoa Candy Melts® Candy, melted
- 1 1/2 teaspoons flaky salt
- Nonstick vegetable pan spray
Instructions
- Heat oven to 350 degrees F. Prepare a mini muffin pan with vegetable pan spray.
- In a medium bowl, combine flour, salt and baking powder.
- In a large bowl, beat shortening, butter and brown sugar with electric mixer at medium speed until light and fluffy. Beat in egg, milk and vanilla extract; mix well. Add flour mixture and beat until just combined. Press dough into prepared pan, filling pan cavities 2/3 full.
- Bake for 12 to 14 minutes or until light brown around edges.
- Remove from oven and immediately press centers of cookies with a small spoon to make a cup (a measuring spoon works well).
- Cool in pan on cooling grid for 5 minutes.
- Remove from pan; cool completely on cooling grid.
- In medium micro-safe container, combine caramels and water. Microwave at half (50%) power in 30 second intervals, stirring between each, until caramel is melted and smooth.
- Fill cookie cups with caramel and immediately place a pecan half on top of each cookie. Drizzle with melted candy and sprinkle with flaky salt.
Attribution
Recipe and photo used with permission from: Wilton Industries