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Ingredients
- Prep Time: 10 Min
- Total Time: 1 Hr 30 Min
- Makes: 32 cookie cups
- 1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
- 1 1/4 cups caramels, unwrapped
- 1 tablespoon water
- 2 teaspoons coarse sea salt for garnish
Details
Servings 32
Preparation time 10mins
Cooking time 120mins
Preparation
Step 1
DIRECTIONS
1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
2 Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
4 In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth.
5 Fill each cookie cup with about 1 tablespoon melted caramels. Gently cover with plastic wrap.
Let stand at room temperature about 1 hour or until set.
6 When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each.
Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the caramel filling.
Replace peanut butter dough with sugar cookie dough for a slightly different take.
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