Cookie Cups

Ingredients

2 ¼ cup all-purpose flour

1  cup toasted pecans; reserve 18 halves; chop the rest.

1 cup Imperial light brown sugar, packed

1 cup butter

½ cup Imperial granulated sugar + ¼ cup for rolling balls in

2 large eggs

2 Tablespoons cornstarch

3 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking soda

Instructions

Melt butter in light bottom skillet over medium heat.  Stir constantly until butter starts to brown, about 5 – 8 minutes.  Remove from heat and pour into heat proof bowl and cool completely.

In medium bowl, add flour, salt, cornstarch and baking soda.  Whisk together.  In large mixing bowl, add cooled brown butter, ½ cup granulated sugar and brown sugar.  Beat with mixer until creamy.  Add vanilla and beat; add eggs, one at a time and beat well after each. Add dry ingredients and mix well.  Fold in toasted, chopped pecans.   Cover and chill for at least 3 hours, or overnight.  NOTE:  If you’re making the same day, make first thing in the morning and bake in the afternoon.

Pre-heat oven to 375 degrees.

Using a medium cookie scoop (2 Tablespoons) scoop cookie dough and roll into a ball.  Prepare a regular size muffin pan, or a whoopie cookie sheet by lightly greasing wells with Crisco, or another vegetable shortening.  Place cookie ball in middle of well.  Press down in the middle with cookie scoop to make an indention.    Bake 9 – 12 minutes, or until edges are lightly brown.  Let cool completely; carefully remove from pan, using an offset spatula.

Turtle filling

8 ounces semi-sweet chocolate chips

1 cup heavy cream

1.2 cup toasted and chopped pecans

Instructions

Set heavy cream out about 15 minutes before using.  Using a microwave safe bowl, melt chocolate chips for 45 seconds at a time.  Remove and stir.  This will take 2 -4 times, depending on microwave wattage.  When chocolate is melted, add heavy whipped cream, return to microwave for about 45 seconds.  Remove, stir and cover.  Let set about 5 minutes.  Stir.  If not completely incorporated together, microwave again for about 30 seconds; remove and stir.  Set aside. 

Caramel drizzle

Note: Can use bought caramel (found in ice cream section of store or in baking aisle)

3/4 cup caramel bits

Place in microwave safe dish and microwave for 30 seconds at a time; remove and stir; repeat until caramel bits are melted and smooth.  Pour into squeeze bottle.

After cookies are completely cooled, put a spoonful of melted chocolate ganache in well.  Add a few toasted and chopped pecans before chocolate sets (right after you put the chocolate in).  After chocolate has set; drizzle caramel on top of pecans.  Store in airtight container after cookies have all set.