Easy Turtle Cookie Cups

Heat oven to 375°F. In large bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Stir in nonpareils. Shape into 36 (1 1/4-inch) balls; place in ungreased mini muffin cups. Place indentation in center of each with wooden spoon.

Bake 10 to 12 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed.

Press 1 chocolate candy into center of each cookie cup. Sprinkle generous 1/4 teaspoon of the chopped pecans over top of each candy. Press pecans down slightly. Cool in pan 15 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, about 30 minutes.

Place waxed paper or cooking parchment paper under cooling rack. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookie cups. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.