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

1 package (17-1/2 ounces) sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter, softened
1 large egg, room temperature
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.
For filling, in a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place 1 rounded teaspoon of filling in each cup. Press 1 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 cup: 159 calories, 8g fat (3g saturated fat), 15mg cholesterol, 194mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 2g protein.

When I brought these salty-sweet treats 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

Recipe Creator