Turtle Cookie Cups
Jan 24, 2020 21:39:21 GMT -5
Post by maybetoday on Jan 24, 2020 21:39:21 GMT -5
TURTLE COOKIE CUPS
These Turtles Cookie Cups transform a candy confection into a delicious dessert! Chocolate cookie cups filled with homemade caramel, pecans, and caramel whipped cream.
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Resting Time (caramel) 3 hours
Total Time 4 hours 40 minutes
Servings
20
INGREDIENTS
Homemade Caramel (make in advance):
1 1/2 cups granulated sugar
1/3 cup water
225 ml heavy cream room temperature
3/4 cup unsalted butter room temperature
Chocolate Cookie Cups:
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder sifted
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla
Caramel Whipped Cream Filling:
1 1/2 cup heavy whipping cream chilled
1/2 cup caramel
Assembly:
whole pecans toasted
chopped pecans toasted
Turtles Bites
INSTRUCTIONS
Homemade Caramel (make in advance):
Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer on low for 2 minutes whisking constantly.
Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container.*
Chocolate Cookie Cups:
Preheat oven to 350°F. Spray two regular sized cupcake tins with cooking spray.
Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
Bake for approx. 13-15mins or until mostly set, but still soft in the middle.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.**
Cool in pans for 5mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Caramel Whipped Cream Filling:
Whip heavy cream until soft peaks (ideally with a cold whisk and in a cold bowl). Add cooled caramel and whip until stiff peaks. Place whipped cream into a large piping bag fitted with a round piping tip.
Assembly:
Add 1-2 tsp caramel into the bottom of each cookie cup. Place a pecan in the bottom. Chill for 10mins to set caramel. Pipe caramel whipped cream on top. Place a Turtles Bite and a pecan on top, drizzle with more caramel and sprinkle with fine chopped pecans if desired.
Store in fridge for up to 3 days or in freezer (in an airtight container) for 1-2 months. Best served cold, but can be served at room temperature. Eat within 2-3 days.
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These Turtles Cookie Cups transform a candy confection into a delicious dessert! Chocolate cookie cups filled with homemade caramel, pecans, and caramel whipped cream.
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Resting Time (caramel) 3 hours
Total Time 4 hours 40 minutes
Servings
20
INGREDIENTS
Homemade Caramel (make in advance):
1 1/2 cups granulated sugar
1/3 cup water
225 ml heavy cream room temperature
3/4 cup unsalted butter room temperature
Chocolate Cookie Cups:
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder sifted
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla
Caramel Whipped Cream Filling:
1 1/2 cup heavy whipping cream chilled
1/2 cup caramel
Assembly:
whole pecans toasted
chopped pecans toasted
Turtles Bites
INSTRUCTIONS
Homemade Caramel (make in advance):
Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer on low for 2 minutes whisking constantly.
Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container.*
Chocolate Cookie Cups:
Preheat oven to 350°F. Spray two regular sized cupcake tins with cooking spray.
Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
Bake for approx. 13-15mins or until mostly set, but still soft in the middle.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.**
Cool in pans for 5mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Caramel Whipped Cream Filling:
Whip heavy cream until soft peaks (ideally with a cold whisk and in a cold bowl). Add cooled caramel and whip until stiff peaks. Place whipped cream into a large piping bag fitted with a round piping tip.
Assembly:
Add 1-2 tsp caramel into the bottom of each cookie cup. Place a pecan in the bottom. Chill for 10mins to set caramel. Pipe caramel whipped cream on top. Place a Turtles Bite and a pecan on top, drizzle with more caramel and sprinkle with fine chopped pecans if desired.
Store in fridge for up to 3 days or in freezer (in an airtight container) for 1-2 months. Best served cold, but can be served at room temperature. Eat within 2-3 days.
link
