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Cream Cheese Turtle Cups

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

3 dozen

Sometimes the best thing about a cookie is the memories made. My daughter and I love to make and eat these “turtles.” —Lesa Renner, Kingsport, Tennessee
Cream Cheese Turtle Cups Recipe photo by Taste of Home

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 2 tablespoons all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup hot caramel ice cream topping
  • 1/3 cup chopped pecans
  • 1/3 cup hot fudge ice cream topping, warmed
  • 36 pecan halves

Directions

  1. Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour; beat until blended. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
  2. Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  3. In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.

Can you freeze Cream Cheese Turtle Cups?

Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts

1 cookie cup: 114 calories, 7g fat (2g saturated fat), 8mg cholesterol, 75mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

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