Caramel Cookie Cups
These Caramel Cookie Cups are similar to tassies. The cups are also topped with pecans and drizzled chocolate!
Servings 12
Calories 230kcal
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
Calories: 230kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 202mg | Potassium: 52mg | Fiber: 1g | Sugar: 21g | Vitamin A: 296IU | Calcium: 37mg | Iron: 1mg