Ingredients
- 1 1
- pouch (17.5 oz) Betty Crocker® sugar cookie mix
- Butter and egg called for on cookie mix pouch
- 3/4 3/4
- cup dark chocolate chips
- 2 2
- bags (14 oz each) caramels, unwrapped
- 1/3 1/3
- cup whipping cream
- 1/2 1/2
- cup chopped pecans
Preparation
Step 1
Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.
2 Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.
3 Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.
4 Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.
5 Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.
6 Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.