These Caramel Cookie cups may just become your new fave cookie! The brown sugar cookie cups are filled with caramel, sprinkles with chopped pecans and drizzled with chocolate. What's not to love?!
These may just be the most decadent cookies ever!
Caramel Cookie Cups (Tassies)
Cookie cups are created by baking cookie dough in a mini muffin tin, then pressing down on the center of the freshly baked still warm cookie. These cups are then filled with caramel or other tasty fillings.
See the deep cookie cups. They provide plenty of room for yummy filling in these caramel tassie style cookies. In the case of the cookies I have for you today... nuts and chocolate add even more scrumptious flavor to the cookie cups.
How to Make Caramel Cookie Cups
If you are new to baking no worries, I will walk you right through the recipe with step-by-step pictures. If you are an experienced baker you may prefer to skip down to the printable recipe card at the bottom of the article.
First preheat your oven to 350 degrees and spray the openings of your mini muffin time with non-stick cooking spray.
Then gather your ingredients:
- ½ cup packed brown sugar
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pecans, finely chopped
- 13 Caramels, unwrapped
- 1 tablespoon cream
- ½ cup chocolate chips
In a large bowl mix together the brown sugar, butter, egg and vanilla.
Stir in the flour, baking soda and salt making a thick dough.
Scoop about 1 tablespoon of the dough into each cup of the prepared muffin tin.
Bake for about 13 minutes. The edges will just be starting to crisp.
Use the back of a measuring spoon to make a depression in the center of each cookie. Allow the cookies to cool in the tin for about 10 minutes, then transfer to a wire cooling rack to finish cooling.
Melt the caramels with the cream in a small bowl in the microwave and stir until smooth.
Fill the indentations in each cookie with the melted caramel. It should flow readily.
Sprinkle chopped pecans over the caramel filling.
Put the chocolate chips in a small Ziploc bag. Seal the bag and place it in a bowl of hot water to melt the chocolate.
When the chips have melted snip a very small corner off the Ziploc bag and drizzle the chocolate over the cookies.
Allow the chocolate to set completely before serving.
The cookies are fabulous on a cookie tray... if your family doesn't devour them first.
More of the Best Cookies!
- Salted Caramel Chocolate Chip Cookie Bars with Pecans
- Cherry Almond Cookies
- Coconut Bars Recipe
- Double Chocolate Shortbread Cookies
- Monster Cookies
Caramel Cookie Cups
Ingredients
- ½ cup brown sugar packed
- ½ cup butter softened
- 1 egg
- 1 teaspoon pure vanilla
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pecans finely chopped
- 13 Caramel squares unwrapped
- 1 tablespoon cream
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Spray a mini muffin tin with cooking spray and set aside.
- In a large bowl mix together the brown sugar, butter, egg and vanilla.
- Stir in the flour, baking soda and salt making a thick dough.
- Scoop about 1 tablespoon of the dough into each cup of the prepared muffin tin.
- Bake for 13 minutes until edges are just starting to crisp.
- Using the back of a measuring spoon make an indentation in the center of each cookie.
- Let cool for 10 minutes in the muffin tin then remove to a wire rack and cool completely.
- Melt the caramels with the cream in a small bowl in the microwave and stir until smooth.
- Fill the indentations in the cookies with the liquid caramel.
- Sprinkle chopped pecans over the caramel filling.
- Put the chocolate chips in a small Ziploc bag. Seal the bag and place it in a bowl of hot water to melt the chocolate.
- When the chips have melted snip a very small corner off the Ziploc bag and drizzle the chocolate over the cookies.
- Allow the chocolate to set before serving.
Nutrition
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