A fan-favorite cookie featuring chocolate, pecans, and caramel, these Turtle Tassies are the perfect bite-size treat for your next holiday party or family gathering!
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Ingredients
1cup unsalted butterroom temperature
1cup granulated sugar
1cuppacked light brown sugar
2large eggs
1teaspoonpure vanilla extract
2 ¼cupsall-purpose flour
¾cupunsweetened cocoa powder
1teaspoonbaking soda
½teaspoon kosher salt
Filling
22ouncescaramels(2) 11 oz. packages, unwrapped
5tablespoonsheavy cream
1cupdark chocolate chips
⅔cupchopped pecans
Instructions
Preheat oven to 350°F, and prepare a mini muffin tin by spraying it with cooking spray. Use a paper towel to wipe the sides of the muffins cups. Unwrap all of the caramels and put them into a bowl.
In a mixing bowl, cream together the butter and sugars for 3 minutes until light and fluffy. Add the vanilla and mix well.
Add the eggs, one at a time incorporating fully after each one.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the creamed butter in two batches until just combined.
Using about 1 1/2 tablespoons of dough, roll into balls and place each into a mini muffin cup. Bake for 12-14 minutes. Remove pan from oven and using the rounded end of a wooden spoon, gently press into the bottoms and sides of the cookie cups to flatten and create an opening. Take care to not make holes in the dough. The dough will be slightly wet and may stick to the end of the spoon, but shouldn't be too underdone. If it is, return to oven for another minute or two.
After putting holes in all of the cookie cups, return to oven and bake for an additional 2-5 minutes. Upon removal, the bottom of the cups should appear moist, but not completely dry.
Filling
While cookies are in oven, melt the caramels and heavy cream in a saucepan over medium heat, stirring very frequently until completely smooth and melted. Turn heat down to low.
I found it easiest to assemble right at the oven, keeping the caramel warm on the stove. When cookies are finally removed from the oven, place 4 chocolate chips into each cup. Cover with about two - three teaspoons of caramel. I used a tablespoon, but only put about two teaspoons into each cup.
Place ¼ teaspoon of chopped pecans on top. After the cookies have cooled, gently remove them from the pan and place on a wire cooling rack.
Notes
Please read the post for more tips on making them and assembling.