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Chocolate Pecan Caramel Turtle Tassies Recipe

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3.9 from 12 reviews

  • Author: Molly
  • Total Time: 48 minutes
  • Yield: Approximately 36 mini cookies

Description

Turtle Tassies are delightful bite-sized cookies combining rich chocolate dough with luscious caramel, dark chocolate chips, and crunchy pecans. Perfect for holiday parties or any festive occasion, these American-style treats offer a harmonious blend of sweet and nutty flavors wrapped in a tender, cocoa-infused crust.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Filling

  • 22 ounces caramels (two 11 oz. packages), unwrapped
  • 5 tablespoons heavy cream
  • 1 cup dark chocolate chips
  • ⅔ cup chopped pecans

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a mini muffin tin with cooking spray and use a paper towel to wipe the sides of each muffin cup to ensure even baking and easy removal of cookies.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar for about 3 minutes until the mixture is light and fluffy, indicating proper aeration for a tender cookie.
  3. Add Vanilla and Eggs: Mix in the vanilla extract thoroughly, then add the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to evenly distribute the leavening and flavor components.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the creamed butter mixture in two batches, mixing until just combined to avoid overmixing and tough cookies.
  6. Shape Dough in Muffin Tin: Using about 1 1/2 tablespoons of dough per cookie, roll into balls and place each in a mini muffin cup, distributing evenly to form the shells for the tassies.
  7. Initial Bake: Bake the cookie dough in the preheated oven for 12-14 minutes. Remove from the oven and gently press the rounded end of a wooden spoon into each cookie cup to create a hollow without breaking the dough.
  8. Additional Bake: Return the pan to the oven and bake for 2-5 more minutes until the bottoms appear moist but are set enough to hold their shape.
  9. Melt Caramel Filling: While the cookies bake, melt the unwrapped caramels with heavy cream in a saucepan over medium heat, stirring frequently until smooth. Reduce heat to low to keep warm for assembly.
  10. Assemble Tassies: Once the cookie shells are out of the oven, place 4 dark chocolate chips in each cup, then spoon approximately 2-3 teaspoons of warm caramel over the chocolate chips.
  11. Add Pecans and Cool: Sprinkle about ¼ teaspoon of chopped pecans on top of each caramel layer. Allow the cookies to cool in the pan before carefully removing and transferring to a wire rack to cool completely.

Notes

  • Use mini muffin tins to achieve perfect bite-sized tartlets.
  • Press the cookie centers gently to avoid creating holes that cause filling to leak.
  • Keep the caramel warm during assembly to ensure smooth pouring and even distribution.
  • Adjust caramel quantity to preference but avoid overfilling to prevent spillage.
  • Store the finished Turtle Tassies in an airtight container at room temperature for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/chocolate-pecan-caramel-turtle-tassies-recipe/