Salted Caramel Cookie Cups Recipe

3 3 4
Salted Caramel Cookie Cups Recipe
Salted Caramel Cookie Cups Recipe photo by Taste of Home
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Salted Caramel Cookie Cups Recipe

Read Reviews
3 3 4
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, California
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
  • 2 teaspoons coarse sea salt
  • 36 pecan halves, toasted

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 until edges are golden brown and caramel is melted, 9-11 minutes. 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
  • 2 teaspoons coarse sea salt
  • 36 pecan halves, toasted
  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 until edges are golden brown and caramel is melted, 9-11 minutes. 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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MY REVIEW
yramnotseh User ID: 2477266 278977
Reviewed Dec. 9, 2017

"First of all, mixing the flour, butter and egg with the cookie dough made for a very wet dough that I could not form into balls. I ended up in using another new tube of cookie dough without adding anything to the dough, formed balls into the mini cupcake pan, but there was not enough filling to fill all the cups. I had enough filling to fill 20 cups. I believe this recipe needs to be reviewed again. I was very disappointed."

MY REVIEW
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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