Print

Turtle Tassies Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

Turtle Tassies are delightful mini chocolate cakes with a soft cocoa crust, filled with smooth caramel, melted chocolate chips, and topped with crunchy pecans. Perfectly baked in a mini muffin tin, these bite-sized treats combine rich chocolate flavor with a decadent caramel center and a nutty crunch, making them an irresistible dessert for any occasion.

Ingredients

Scale

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 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Filling

  • 22 ounces caramels (2 packages of 11 oz each, unwrapped)
  • 5 tablespoons heavy cream
  • 1 cup dark chocolate chips
  • 2/3 cup chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a mini muffin tin with cooking spray and use a paper towel to lightly wipe the sides of each muffin cup to prevent sticking.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the room temperature butter, granulated sugar, and light brown sugar for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract thoroughly.
  3. Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and kosher salt. Gradually add the dry ingredients to the creamed butter mixture in two additions, mixing only until combined to avoid overworking the dough.
  5. Form Dough Balls and Bake: Roll about 1 1/2 tablespoons of dough into balls and place each into a muffin cup. Bake in the preheated oven for 12-14 minutes. Once baked, remove from the oven and immediately use the rounded end of a wooden spoon to gently press the dough at the bottom and sides of each cup to create a hollow opening, being careful not to tear the dough. If the dough looks too wet or raw, return to the oven for an additional 1-2 minutes.
  6. Return to Oven: Bake the hollowed cookie cups for another 2-5 minutes until the bottom appears moist but not overly dry. Remove from oven and allow to cool slightly.
  7. Prepare Caramel Filling: While the cookies bake, melt the unwrapped caramels and heavy cream together in a saucepan over medium heat. Stir frequently until smooth and fully melted, then reduce heat to low to keep warm.
  8. Assemble the Tassies: Once the cookie cups are out of the oven, place 4 dark chocolate chips into each cup. Then spoon 2 to 3 teaspoons of the warm caramel over the chocolate chips to fill the cup adequately.
  9. Add Topping and Cool: Sprinkle about 1/4 teaspoon of chopped pecans on top of the caramel in each cup. Allow the tassies to cool completely in the pan, then gently remove and transfer them to a wire rack to cool fully.

Notes

  • Ensure the butter is at room temperature for easier creaming with sugars.
  • When forming the cookie balls, keeping them uniform in size helps with even baking.
  • Pressing the cookie cups immediately after baking prevents cracking and creates a perfect well for filling.
  • Use a wooden spoon or similar tool to press down the cups gently without puncturing the dough.
  • Keep the caramel warm on low heat to make assembly easier and prevent it from hardening too quickly.
  • For a nut-free version, you can omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
  • Store the finished tassies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Keywords: turtle tassies, mini chocolate cakes, caramel-filled cookies, pecan tassies, chocolate caramel dessert, bite-sized desserts, holiday treats

Find it online: https://lieblingsmahlzeit.com/turtle-tassies-recipe/