Salted Caramel Cookie Cups
TOTAL TIME: Prep: 30 min. Bake:10 min./batch + cooling
YIELD: 3 dozen.
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
Ingredients
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1 package (17-1/2 ounces) sugar cookie mix
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2 tablespoons all-purpose flour
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1/3 cup butter, softened
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1 large egg
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FILLING:
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6 ounces cream cheese, softened
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1/2 cup semisweet chocolate chips, melted
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1/3 cup confectioners' sugar
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36 caramels
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2 teaspoons coarse sea salt
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36 pecan halves, toasted
Directions
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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.
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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.
Nutrition Facts
1 cookie: 159 calories, 8g fat (3g saturated fat), 15mg cholesterol, 194mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 2g protein.
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