Miniature sugar cookie cups filled with melted caramel and the best chocolate pudding. These bites are topped with fresh whipped cream and chopped pecans making them the most delicious turtle cookie bite!
Preheat the oven to 350 degrees F and grease + lightly flour a regular sized muffin tin.
Cut each package of cookie dough into 12 even pieces (so 24 pieces between the two packages) and press into the bottom and about 2/3 up the sides of prepared muffin tin.
Bake for 15-20 minutes or until edges are barely golden. Let the cookie cups cool for 5 minutes in the tin and then gently transfer (coax out with a butter knife) to a wire rack to cool completely.*
Meanwhile, combine the unwrapped caramels and 2 tablespoons heavy whipping cream in a large microwave-safe bowl. Microwave in bursts of 20 seconds stirring in between each burst for 15 seconds or until melted and smooth.
Spoon an even amount of caramel into the baked and cooled cookie cups.
In a stand mixer fitted with the whisk attachment (or using hand mixers), add the remaining 1 and 1/2 cups heavy whipping cream. Whip to soft peaks. Reserve about 3/4 cup of the cream.
Prepare the pudding according to package directions and let stand 5 minutes. Using a spatula, gently fold in the whipping cream (minus the reserved 3/4 cup) until the pudding mixture is smooth.
Spoon the pudding mixture evenly onto the top of the caramel base. Fill the sugar cookie cups to be slightly overfilled.
Using the reserved 3/4 cup heavy whipping cream, either pipe or spoon on top of the pudding layer. Sprinkle some finely chopped pecans on top.
Enjoy these pudding cups within 10-30 minutes of making them.
*If the cookie bites don't cave in the center after cooling, then gently press the insides down with the bottom of a tablespoon.