Sugar Cookie Turtle Pudding Bites

5 from 1 vote

These Sugar Cookie Turtle Pudding Bites are filled with gooey caramel and rich chocolate pudding, topped with whipped cream and chopped pecans—delicious turtle cookie bites in every mouthful!

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Keyword: sugar cookie turtle pudding bites

Servings: cookie cups

Author: Chelsea Lords

Cost: $14.63

Equipment

Muffin pan
stand mixer or hand mixer

Ingredients

2 (16-ounce) packages prepared sugar cookie dough refrigerated
2 (5-ounce) packages soft caramel candies unwrapped
1-1/2 cups + 2 tablespoons heavy cream divided
1 (3.9-ounce) package Instant Chocolate Pudding Mix
2 cups milk I use 2%
3 to 4 tablespoons pecans very finely chopped

US - Metric

Instructions

Preheat oven to 350°F. Grease and lightly flour a muffin pan (24 muffin cavities).
Cut each package of cookie dough into 12 even pieces (so 24 pieces between the 2 packages) and press into the bottom and about 2/3 up the sides of prepared muffin pan.
Bake 15–20 minutes or until edges are barely golden. Let cookie cups cool 5 minutes in the pan, then gently transfer (coax out with a butter knife) to a wire rack to cool completely (see note 1).
Meanwhile, combine unwrapped caramels and 2 tablespoons heavy cream in a large microwave-safe bowl. Microwave in bursts of 20 seconds stirring, 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 a hand mixer), add remaining 1 and 1/2 cups heavy cream. Whip to soft peaks. Reserve about 3/4 cup of the whipped cream.
Prepare the pudding according to package directions and let stand 5 minutes. Using a spatula, gently fold in the whipped cream (minus the reserved 3/4 cup) until pudding mixture is smooth.
Spoon pudding mixture evenly on top of the caramel base. Fill the sugar cookie cups to be slightly overfilled.
Using the reserved 3/4 cup cream, either pipe or spoon on top of the pudding layer. Sprinkle some finely chopped pecans on top.
Enjoy pudding cups within 10–30 minutes of making them.

Notes

Note 1: If the cookie bites don’t cave in the center after cooling, then gently press the insides down with the bottom of a tablespoon.

Storage: Store them in an airtight container in the refrigerator for up to 3 days, but keep in mind they will start to get soggy. These don't freeze well.

Nutrition