Gooey Triple-Layer Chocolate Turtle Pie Cookie Cups
Say hello to your favorite cream pie in cookie form! These Gooey Triple-Layer Chocolate Turtle Pie Cookie Cups have a chewy chocolate cookie base, are filled with caramel and ganache, then topped with whipped cream and crunchy toasted pecans.
Course Dessert
Cuisine American
Keyword turtle cookie cups
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Chilling Time 15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 18
Calories 295kcal
Author Erica
Ingredients
Chocolate Cookie Cups
¾cupunsalted buttersoftened
¼cupgranulated sugar
½cupbrown sugarpacked
1large eggroom temperature
1teaspoonvanilla extract
1 ¼cupsall-purpose flour
½cupcocoa powder
2teaspoonscornstarch
1teaspoonbaking soda
½teaspoonkosher salt
Caramel FIlling
⅓cupbrown sugarpacked
¼cupunsalted butter
2tablespoonsheavy cream
Chocolate Ganache
8ouncesdark chocolatechopped
1cupheavy cream
½teaspoonvanilla extract
Whipped cream
Toasted pecansfor garnish
Instructions
Chocolate Cookie Cups
Preheat oven to 350 degrees. Spray cupcake pan(s) with non-stick cooking spray. Set aside.
In a stand mixer or with a hand mixer, cream butter and sugars together until pale and fluffy, 3-4 minutes. Add the egg and vanilla, beating until well combined.
Add the dry ingredients to the wet ingredients and beat until combined and smooth. Dough will be thick. Refrigerate for 15 minutes.
Roll 2 tablespoons of dough into a ball, then press dough in bottoms of prepared cupcake cups, spreading about 1/3-1/2 way up the sides of each and forming a cup shape.
Bake for 10-12 minutes. Remove from oven and allow to cool for 5 minutes, then remove to cooling rack. Use the underside of a measuring tablespoon to press the center down if they don't fall enough.
Caramel Filling
Combine brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly until mixture begins to boil. Continue cooking and stirring for about 1 minute.
Remove saucepan from heat. Whisk in whipping cream until combined. Cool 15 minutes.
Fill each cooled cookie cup halfway with the cooled caramel. Allow them to set 5 minutes.
Chocolate Ganache
Place the chocolate into a medium bowl.
Heat the cream in a small sauce pan set over medium heat. Bring just to a boil, then pour it over the chopped chocolate. Allow it to sit for 3 or 4 minutes to soften before adding the vanilla, then whisking until smooth. Cool 15-20 minutes.
Spoon cooled ganache over the caramel in each cookie cup. Allow to cool 30 minutes.
Pipe domes of whipped topping on each cup, garnish with whole toasted pecan halves, then drizzle with caramel and/or ganache as desired.