Salted Caramel Cookie Cups Recipe

3.5 2 3
Salted Caramel Cookie Cups Recipe
Salted Caramel Cookie Cups Recipe photo by Taste of Home
Publisher Photo

Salted Caramel Cookie Cups Recipe

Read Reviews
3.5 2 3
Publisher Photo
When I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.—Priscilla Yee, Concord, CA
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake:10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake:10 min./batch + cooling

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 2 tablespoons all-purpose flour
  • 1/3 cup butter, softened
  • 1 large egg
  • FILLING:
  • 6 ounces cream cheese, softened
  • 1/2 cup semisweet chocolate chips, melted
  • 1/3 cup confectioners' sugar
  • 36 caramels
  • 36 pecan halves, toasted
  • 2 teaspoons coarse sea salt

Directions

Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups.
In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake 9-11 minutes or until edges are golden brown and caramel is melted. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks. Yield: 3 dozen.
Originally published as Salted Caramel Chocolate Cookie Cups in Cookies & Candies Bookazine 2015, p31

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 2 tablespoons all-purpose flour
  • 1/3 cup butter, softened
  • 1 large egg
  • FILLING:
  • 6 ounces cream cheese, softened
  • 1/2 cup semisweet chocolate chips, melted
  • 1/3 cup confectioners' sugar
  • 36 caramels
  • 36 pecan halves, toasted
  • 2 teaspoons coarse sea salt
  1. Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups.
  2. In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake 9-11 minutes or until edges are golden brown and caramel is melted. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks. Yield: 3 dozen.
Originally published as Salted Caramel Chocolate Cookie Cups in Cookies & Candies Bookazine 2015, p31

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Reviews forSalted Caramel Cookie Cups

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bevy21 User ID: 8098658 258062
Reviewed Dec. 12, 2016

"These are a new favourite cookie for my cookie trays. They are easy to make, and look great. I have froze them and they are just as good after freezing. Great recipe Priscilla!"

MY REVIEW
cee-jay User ID: 1579946 252051
Reviewed Jul. 31, 2016

"These look good but I have a few questions: Can they be made the day before needed and stored in the refrigerator. How well do they freeze?? The one star is because I'm asking questions."

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