Wilton Salted Turtle Cookie CupsBack to category
Wilton Salted Turtle Cookie Cups
Meet the perfect combination of salty and sweet! Trust us, you'll want to take your time eating these ooey-gooey caramel and cocoa treats.
Make your own, snap a pic, and share it using #ACMooreInspired.
- Time:about an hour
1Prepare pan. Preheat oven to 350°F. Prepare mini muffin pan with vegetable pan spray.
2Make batter. In bowl, combine 2-3/4 cups flour, 1/2 teaspoon table salt and 1/2 teaspoon baking powder. In another bowl, beat 1/2 cup vegetable shortening, 1/4 cup (1/2 stick) softened butter and 1 cup firmly packed brown sugar with electric mixer at medium speed until light and fluffy. Beat in an egg, two tablespoons milk and 1 teaspoon vanilla extract; mix well. Add flour mixture and beat until just combined. Press dough into prepared pan, filling pan cavities until they are 2/3 full.
3Bake cookie cups. Bake 12-14 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 5 minutes. Remove from pan; cool completely on cooling grid. Note: project time does not include this baking and cooling time.
4Prepare topping. Set aside 42 pecan halves. Unwrap 25 caramels. In medium microwave-safe container, combine caramels and 5 teaspoons water. Microwave at half (50%) power in 30-second intervals, stirring between each, until caramel is melted and smooth. Fill the centers of cookie cups with caramel and immediately place a pecan half on top of each cookie. Melt 1 cup Dark Cocoa Candy Melts. Drizzle cookie cups with the melts and sprinkle with flaky sea salt.
Makes about 3-1/2 dozen cookies.