Caramel S'more Cups

By amberwherley

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
• 108 mini marshmallows (1 cup)
• 1/2 cup semisweet chocolate chips

Details

Servings 36
Preparation time 30mins
Cooking time 31mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
2 Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
3 Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4 Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.