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Salted Caramel Cookie Cups

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
  • Total Time
    Prep: 30 min. Bake:10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 2 tablespoons all-purpose flour
  • 1/3 cup butter, softened
  • 1 large egg
  • 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.
  • In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one 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.

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