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Easy Turtle Tassies

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  • Prep 15 min
  • Total 30 min
  • Servings 24
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These delicious caramel chocolate pecan cookies are made easy with...those four ingredients! Recipe by Gimme Some Oven.
Created May 3, 2018
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  • 1 roll Pillsbury™ refrigerated sugar cookie dough
  • 1 cup semisweet or dark chocolate chips
  • 2 cups caramel dip
  • 1/2 cup chopped toasted pecans


  • 1
    Preheat oven to 375°F. Prepare 24 mini muffin cups with cooking spray.
  • 2
    Shape the dough into 24 1-inch balls. Press each ball into the bottom of a mini muffin cup, then use your fingers to carefully press the dough up the sides to form little cup shapes.
  • 3
    Bake 8-9 minutes, or until the edges begin to brown. The middles of the cups will likely bubble up to look like cupcakes. Remove the pan from the oven, and use a spoon to flatten out the bubbles, and reshape the dough to look like cups. (Try not to poke holes in the bottoms, though!)
  • 4
    Bake for an additional 3-5 minutes, until the bottom of the cookie dough is cooked and the edges are golden brown. Remove from oven.
  • 5
    While the cookie cups are doing their final round of baking, place the caramel dip in the microwave for 1 minute or so, until the dip is warm and easy to scoop.
  • 6
    Immediately after removing the cookie cups, place about a teaspoon of chocolate chips in the bottom of each cookie cup, and then spoon in a tablespoon or so of warm caramel on top of each cup until the chocolate chips are covered.
  • 7
    Once all of the cups are filled with chocolate and caramel, top with a pinch of chopped pecans.
  • 8
    Let cookie cups cool to room temperature. Then remove from pan carefully with a thin spatula or spoon.

Nutrition Information

No nutrition information available for this recipe
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