Peanut Butter Turtle Cookie Cups

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup creamy peanut butter

1½ cups flour

½ teaspoon kosher salt

4 ounces (about 15 pieces) soft caramels

3 tablespoons heavy cream

6 ounces semisweet chocolate, coarsely chopped (do not use morsels)

12 pecan halves or 25 to 30 pecan pieces

Preheat the oven to 350 degrees. You'll need a standard size 12-well muffin pan, or three 12-well mini-muffin pans. Grease the muffin wells with cooking oil spray.

Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes until light and fluffy. Stop to scrape down the bowl. Add the egg and vanilla extract; beat on low speed until well blended, then add the peanut butter and beat until incorporated. Stop to scrape down the bowl.

Add the flour and salt; beat on low speed to form a soft dough.

Divide into 12 portions (or 25 to 30 portions if you're using the mini-muffin pans); press the dough into each well to form cups (up the sides) that will hold the filling. Bake for 15 to 20 minutes or until lightly browned; you may need to tamp or reshape the cups immediately after you remove them from the oven.

Combine the caramels and heavy cream in a microwave-safe bowl. Microwave on HIGH in 30-second increments until all the caramels are melted. Stir until smooth, then divide evenly among the cookie cups. Refrigerate (in the pan) while you prepare the topping.

Place the chocolate in a microwave-safe bowl. Microwave on MEDIUM in 30-second intervals until the chocolate has melted. Stir until smooth, then pour evenly over each filled cookie cup. Immediately place a pecan half at the center of each topped surface. Let cool until the chocolate has set, then use a round-edged knife to loosen the cups around the edges before removing them from the pan.

Nutrition | Per cookie (based on 30): 170 calories, 4 g protein, 19 g carbohydrates, 10 g fat, 4 g saturated fat, 15 mg cholesterol, 30 mg sodium, 0 g dietary fiber, 12 g sugar

Makes 12, 3-inch cookies or 25 to 30 mini-muffin-size cookies. The cookie cups can be stored in an airtight container for up to 1 week.

Adapted from "Quick-Shop-&-Prep 5 Ingredient Baking," by Jennifer McHenry (Page Street Publishing, 2015).