I hope you had a wonderful Thanksgiving, if you're in the tradition of celebrating it! Here's a super simple recipe that could turn into all kinds of creative and wow-worthy holiday desserts- fill these with whip cream, no-bake cheesecake filling, fruit, chocolate, the list goes on!! Like last week, these start with my favorite cookie base (from my Perfected Chocolate Chip Cookies). And, please, it goes without saying they're just delicious all by themselves! Let's go!
|Your cookie base, chocolate chips, and caramels.|
|And here's a picture of how I did the process, basically.|
|Ending up with this beautiful tray! Half have chocolate chips, half are sprinkled with sea salt.|
|And here's what they look like right out of the oven- just brown around the edges, and puffy in the middle.|
|Let them cool, and they'll fall in a little, leaving you with a little cookie cup to fill with whatever you like (or nothing at all)!|
Caramel Filled Cookie Cups
-1 cup (2 sticks) butter)
-3/4 cup white sugar
-1 cup brown sugar
-1 tablespoon vanilla
-1/4 cup caramel sauce
-3 3/4 cups flour
-1/2 teaspoon salt
-1 1/2 teaspoon baking soda
-24 (approx.) small pieces of caramel.
-optional: mini chocolate chips, sea salt
Grease a mini-muffin tin.
Cream butter and sugars. Stir in eggs, vanilla, and caramel sauce.
Add flour, salt, and baking soda and stir well.
Using a cookie scoop or spoon, get medium sized balls, form around the caramel bits, and place in your mini-muffin tin. Sprinkle with chocolate chips or salt (or other) if you desire.
Bake at 350 F for about 8-10 minutes, until just starting to brown, or 11-12 if you like your cookies a little crispy.
|Your finished product- easy to store, and easy to eat!! Enjoy!|