Ingredients

The following ingredients have 4 Servings
  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch
  • 3/4 cup dark chocolate chips
  • 2 bags (14 oz each) caramels, unwrapped
  • 1/3 cup whipping cream
  • 1/2 cup chopped pecans

Instruction

  • Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.