Ingredients

The following ingredients have 4 Servings
  • 2 packages (16 ounces EACH) prepared (refrigerated) sugar cookie dough
  • 2 packages (5 ounces EACH) soft caramel candies, (unwrapped)
  • 1-1/2 cups + 2 tablespoons heavy whipping cream, (divided)
  • 1 package (3.7 ounces) Instant Chocolate Pudding Mix
  • 2 cups milk (I use 2%)
  • 3-4 tablespoons pecans, (very finely chopped)

Instruction

  • Preheat the oven to 350 degrees F and grease + lightly flour a regular sized muffin tin.
  • Cut each package of cookie dough into 12 even pieces (so 24 pieces between the two packages) and press into the bottom and about 2/3 up the sides of prepared muffin tin.
  • Bake for 15-20 minutes or until edges are barely golden. Let the cookie cups cool for 5 minutes in the tin and then gently transfer (coax out with a butter knife) to a wire rack to cool completely.*
  • Meanwhile, combine the unwrapped caramels and 2 tablespoons heavy whipping cream in a large microwave-safe bowl. Microwave in bursts of 20 seconds stirring in between each burst for 15 seconds or until melted and smooth.
  • Spoon an even amount of caramel into the baked and cooled cookie cups.
  • In a stand mixer fitted with the whisk attachment (or using hand mixers), add the remaining 1 and 1/2 cups heavy whipping cream. Whip to soft peaks. Reserve about 3/4 cup of the cream.
  • Prepare the pudding according to package directions and let stand 5 minutes. Using a spatula, gently fold in the whipping cream (minus the reserved 3/4 cup) until the pudding mixture is smooth.
  • Spoon the pudding mixture evenly onto the top of the caramel base. Fill the sugar cookie cups to be slightly overfilled.
  • Using the reserved 3/4 cup heavy whipping cream, either pipe or spoon on top of the pudding layer. Sprinkle some finely chopped pecans on top.
  • Enjoy these pudding cups within 10-30 minutes of making them.