Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Caramel Cookie Cups
These Caramel Cookie Cups are similar to tassies. The cups are also topped with pecans and drizzled chocolate!
Course
Dessert
Cuisine
American
Keyword
caramel cookie, cookie cups, tassies
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
230
kcal
Author
Robin Gagnon
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:
230
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
38
mg
|
Sodium:
202
mg
|
Potassium:
52
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
296
IU
|
Calcium:
37
mg
|
Iron:
1
mg