Caramel Cookie Cups

Let’s Bake – Caramel Cookie Cups

I think love is caramel.  Sweet and fragrant; always welcome.  Once tasted it is never forgotten. – In Welcome to Rosie Hopkins’ Sweet Shop of Dreams by Jenny Colgan

I have always loved chocolate chip cookies without chocolate chips.  You say that’s a sugar cookie, but I think not.  A typical sugar cookie, to me, is one without brown sugar.  It is white and meh.  But a chocolate chip cookie without chocolate chips is a brown sugar cookie that is yummmmmmy!

One time my brothers were coming to visit and I made chocolate chip cookies for them and left out chocolate chips and made a small batch of brown sugar cookies for myself. Well, it appeared I wasn’t the only one in the family that liked the brown sugar cookies.  Come to find out, my brothers preferred the ones without chocolate chips too.

This caramel cookie cup recipe is a great way to use that mini muffin pan that is sitting in your cabinet all lonely. #salvagethat

|ANOTHER BROWN SUGAR COOKIE DIPPERS RECIPE FROM A FEW YEARS BACK|

Prep. Time: 15 Minutes Cook Time: 15 Minutes Makes: 12 cookie cups
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INGREDIENTS

½ cup packed brown sugar
½ cup softened  butter
One egg
1 teaspoon vanilla, the pure is pricy but worth a treat sometimes
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
pecans, finely chopped
13 Caramels, unwrapped
1 tablespoon cream
½ cup of chocolate chips

INSTRUCTIONS

*Tip – If you don’t care to see the step-by-step imagery, you can scroll to the bottom for a recipe card with just the instructions.

1. Preheat oven to 350°F. Spray a mini muffin tin with cooking spray and set aside.
2. In a large bowl mix together the brown sugar, butter, egg, and vanilla.
3. Stir in the flour, baking soda and salt making a thick dough.
4. Scoop about 1 tablespoon of the dough into each cup of the prepared muffin tin.
5. Bake for 13 minutes until edges are just starting to crisp.
6. Using the back of a measuring spoon make an indentation in the center of each cookie.
7. Let cool for 10 minutes in the muffin tin then remove to a wire rack and cool completely.
8. Melt the caramels with the cream in a small bowl in the microwave and stir until smooth.
9. Fill the indentations in the cookies with the liquid caramel.
10. Sprinkle chopped pecans over the caramel filling.
11. 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.
12. When the chips have melted snip a very small corner off the Ziploc bag and drizzle the chocolate over the cookies.
    

    I wonder if Santa would enjoy these. Make an SVG Milk and Cookie plate for Santa here.

13. Allow the chocolate to set before serving.

SALVAGE TIPS:

• You can also use a pastry bag so that it is reusable.  A disposable plastic bag does get tossed, but it doesn’t require water to clean it so it’s a toss-up which to use.
• Leave off the chocolate and nuts and add a sprinkle of sea salt flakes to the top for a salted caramel version.
• Just the brown sugar cookie “Muffins” alone are DELICIOUS!
• Double recipe if your mini muffin tin makes 24.

EVEN MORE TASTY TREATS

Before you start baking, here are a few more recipes we think you will love…

Chocolate Chip Pumpkin Bread

Mini Spiced Gingerbread Loaves

Cranberry Lemon Scones

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Yield: 12

Caramel Cookie Cups

Print

Is there anyone who doesn't love caramel? These cookie cups are a tasty treat any time of the year.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• ½ cup packed brown sugar
• ½ cup butter, softened
• One egg
• 1 teaspoon vanilla
• 1 cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• pecans, finely chopped
• 13 Kraft Caramels, unwrapped
• 1 tablespoon cream
• ½ cup of chocolate chips

Instructions

1. Preheat oven to 350°F. Spray a mini muffin tin with cooking spray and set aside.
2. In a large bowl mix together the brown sugar, butter, egg, and vanilla.
3. Stir in the flour, baking soda and salt making a thick dough.
4. Scoop about 1 tablespoon of the dough into each cup of the prepared muffin tin.
5. Bake for 13 minutes until edges are just starting to crisp.
6. Using the back of a measuring spoon make an indentation in the center of each cookie.
7. Let cool for 10 minutes in the muffin tin then remove to a wire rack and cool completely.
8. Melt the caramels with the cream in a small bowl in the microwave and stir until smooth.
9. Fill the indentations in the cookies with the liquid caramel.
10. Sprinkle chopped pecans over the caramel filling.
11. 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.
12. When the chips have melted snip a very small corner off the Ziploc bag and drizzle the chocolate over the cookies.
13. Allow the chocolate to set before serving.

Notes

Customize these as you like. Another variation could easily be no chocolate and nuts and light sea salt to the top to do a salted caramel version.

Use quality ingredients for the best outcome.

Double recipe if your mini muffin tin makes 24

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 194mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g

This is an estimated given by Nutritionix

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